Step 1

Set Instapot to “saute” function.

Step 2

Add the olive oil (or butter) and diced onions and sauté 4-5 minutes stirring often making sure onions do not stick. Add the rest of the veggies; garlic, celery, carrots, beets, cabbage, beet stems and greens and stir to coat with onions and oil.

Step 3

Add the broth and tomato paste, spices, salt and pepper.  Give and stir and press “cancel” button.

Step 4

Place the lid on pot and lock, making sure steam release is pointed to Sealing. Press High Pressure and set to 10 minutes. When time is up, allow to naturally  release for 5 minutes then place kitchen towel over the  pressure release button and turn to manually release. Once the float valve drops, open the lid.

Step 5

Stir in the apple cider vinegar. Taste and adjust salt and pepper.

Step 6

To serve, top with a dollop of sour cream or yogurt ( or vegan yogurt) and ample amounts of fresh dill.

Step 7

Enjoy!!!