Instant Pot Borscht

3 tablespoons extra virgin olive oil, divided

2 medium beets, trimmed, peeled, and grated (gloves and an apron can be a great asset here to protect dying your hands and clothes from the beet juice)

1 medium red onion, diced

2 ribs celery, diced

1 large carrot, peeled and sliced into 1⁄4-inch disks

9 cloves garlic, minced or pressed

5 cups low-sodium vegetable or beef broth

1 (14.5-ounce) can no-salt-added diced tomatoes, with their juices

1 pound russet potatoes, peeled and diced

2 cups shredded cabbage

A small piece of scrap meat, such as a beef bone or pork neck with some meat on it (optional)

1⁄4 cup chopped fresh dill, plus more for garnish

3 bay leaves

2 teaspoons seasoned salt. Juice of 1⁄2 lemon

1 tablespoon white vinegar

1 tablespoon red wine vinegar

Plain 2% Greek yogurt or reduced-fat sour cream, for topping (optional)

Note: Ingredients may have been altered from the original.

Directions at pressureluckcooking.com

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