Step 1

Finely dice the onions.

Step 2

Shred the carrots. I prefer doing it using my food processor but you could use a manual grater.

Step 3

Peel and dice the beets into 1/4 inch pieces.

Step 4

Peel and cut the potatoes into 1-1.5 inch pieces.

Step 5

Remove the core from the cabbage and finely shred it. I like also cutting each long cabbage shred in half so that they aren't too long.

Step 6

Turn your Instant Pot on and choose the sauté function.

Step 7

Add the olive oil and wait until it gets hot.

Step 8

Add the diced onions and shredded carrots and cook for about 5-7 minutes while stirring it with a spatula or a wooden spoon. I find that Instant Pot sauté function cooks vegetables faster than the stove, so in about 5-7 minutes this amount of vegetables will become quite soft. NOTE: You can technically omit this step of sautéing the vegetables first. It adds the flavour but even without the step the soup will still be delicious!

Step 9

Add the rest of the ingredients to the pot.

Step 10

Close the lid, turn the pressure valve to Sealing, choose either Manual mode or Pressure cooker mode (depending on your model) and use the arrows to select cook time of 13 minutes.

Step 11

It took 32 minutes to come to pressure for me but I used cold tap water. if you use room temperature water/stock, it may take a few minutes less.

Step 12

Once the 13 minutes of pressure cooking are up and your Instant Pot beeps that it's done do a manual quick release. I like putting a small kitchen towel on the pressure release valve to contain the steam a little bit. It took about 5 minutes to fully release the pressure.

Step 13

Carefully open the lid, the borscht will be hot and steaming. Add minced garlic if using.

Step 14

Serve sprinkled with chopped dill.