Step 1

In Instant Pot, add ingredients in the following order: cabbage, beans (if using), potatoes, beets, carrots, onion and chicken or bones (if using). Do not stir.

Step 2

Pour water and then add on top tomato sauce and paste, sweetener, bay leaves, salt and pepper. Do not stir.

Step 3

Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for: vegetarian and/or with canned beans - 15 minutes, with chicken - 20 minutes, with dried beans - 35 minutes.

Step 4

After Instant Pot has finished cooking, let Instant Pot borscht stand for 15 minutes or longer. And then release pressure using Quick Release method by turning valve to Venting and open the lid.

Step 5

Add vinegar, fresh garlic and dill. We like lots. Stir and adjust any seasoning to taste.

Step 6

Serve hot with a dollop of sour cream or yogurt, rye or whole wheat bread and more garlic.:)