Borscht

Serves: 4
Yields: 8 cups

2 tbsp olive oil
1 cup onion, chopped

Press sauté in instant pot. Allow the pot to get hot for couple of minutes. Add oil, once oil is hot, add onion and sauté onion for 5 minutes.

1 tbsp garlic, grated

Add garlic and sauté for 30 seconds.

1/2 cup carrot, grated
1 pound beets, grated
1 pound potatoes, chopped into small cubes

Add potatoes, carrot, beets and stir through.

4 cups white cabbage, thinly sliced
3 tbsp lemon juice
1 and 1/2 tbsp tomato paste
2 tsp salt
2 tsp ground black pepper
1 cup red lentil, rinsed

Add cabbage and rest of the ingredients and stir through.

8 cups water

Add water and mix well.

Set the pressure cooker to high for 10 minutes.

Once the times goes off, allow the pressure to release for 5 minutes and then use the quick release method before opening the lid.

sour cream to serve (MUST)

Serve the soup with dollop of sour cream.

Taste Note: Tastes AWESOME.
Source: instantpoteats