Instant Pot Borscht (Beet Soup)

Step 1

Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).

Step 2

Add the onions and olive oil and sauté for 2 minutes, until softened. Add potatoes, carrots and beets, and stir through, then add the cabbage, garlic and the rest of the ingredients. Stir through and press Keep Warm/Cancel button.

Step 3

Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and set to 10 minutes. After 3 beeps the pressure cooker will start going. Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.

Step 4

Serve the soup with chopped fresh parsley and a dollop of sour cream or full-fat Greek yoghurt.