Borscht (Pressure Cooked)

Directions

Heat the butter in the cooker and sauté the onions until soft, stirring frequently, about 3 minutes.

Add the remaining ingredients except the vinegar, salt, and sour cream.

Lock the lid in place and over high heat bring to high pressur e.

Adjust the heat to maintain high pressure and cook for 10 minutes.

Let the pressure drop naturally or quick release by placing the pot under cold running water.

(Other quick release methods are likely to cause sputtering.) Remove the lid, tilting it away from you to allow any excess steam to escape.

Remove the bay leaves.

Stir in vinegar and salt to taste. Adjust seasonings and garnish each portion with a dollop of sour cream.

Variation 1: Although borscht is traditionally made with beef stock, a vegetarian version can be made by substituting a full-flavored vegetable stock.