INSTANT POT BORSCHT SOUP ENJOY DAN:

                     INSTANT POT BORSCHT SOUP by CHEF DAN:

Serves 4-6

INGREDIENTS:

3-tablespoons olive oil

1-onion, cut into chunks

8-cremini mushrooms, sliced

3-beets, peeled and cut into chunks

2-mulit colored carrots, thick sliced

1-head red cabbage, cut into chunks

2-garlic cloves, chopped

1/2-cup red wine

6-cups bone broth

1-(15 Oz) can tomato sauce

1-tablespoon Worcestershire sauce

1/2-teaspoon dried thyme

Garnish with Mexican sour cream, and 1/4-cup fresh mint.

DIRECTIONS:

1.   Turn the Instant Pot on and press the SAUTE function key.

2.   It should say High for 30 minutes.

3.   Add oil and when it says hot add onions and sauté for 3 minutes.

4.   Add mushrooms and next 4 ingredients, sauté for 5 minutes.

5.   Add remaining ingredients, stir and sauté 3 minutes.

6.   Place and lock the lid, making sure the pressure release value is closed

7.   Press PRESSURE COOK and set for 10 minutes.

8.   When time is up let pressure release naturally for 5 minutes.

9.   Then pressure release manually.

10  Serve soup fresh mint and a dollop of Mexican sour cream.

ENJOY DAN:                                                         “A DISH BEST EATEN COLD”