Directions

1. Place rack in bottom of pressure cooker and pour in 1½c of water.

2. Place beets on rack.
3. Close lid and lock. Set to "steam/veggies" and adjust for 30 minutes.
4. When done, quick release until all pressure is released.
5. Open and remove beets to a bowl, set aside. Remove rack.

6. Set cooker to "sear" and add oil. Add onions, and fresh ground pepper and sauté.

7. Return beets to cooker, and add carrots, potatoes, sauerkraut, and garlic.
8. Pour in can of beef or chicken stock, red wine vinegar, and sugar. Stir.
9. Close lid and lock. Set for 10 min.
10. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
11. Open and ladle borscht into serving bowls. Top with sour cream (optional).