INSTANT POT BORSCHT SOUP ENJOY DAN:

                     INSTANT POT BORSCHT SOUP by CHEF DAN:

Serves 8

INGREDIENTS:

2-tablespoon olive oil

1-teaspoon salt

3-large beets

2-multicolored carrots, diced

2 garlic cloves, smashed

2 Yukon potatoes, cubed

1/2-head cabbage, shredded

8-crimini mushrooms sliced

5-cups broth

1-Bay leaf

1-1/2tablespoon tomato paste

1/2-teaspoon black pepper

1/2-teaspoon thyme

1/4-fresh dill, chopped

Garnish with sour cream

DIRECTIONS:

1.   Place washed beets in a steamer in the Instant Pot with 1 cup water.

2.   Close pressure value & steam, for 7 minutes, then quick release.

3.   Drop in ice bath, the skins will slip right off.

4.   Then the Instant Pot to SAUTE, close pressure value.

5.   Add olive oil when it says HOT.

6.   Pour in broth: add all vegetables salt & pepper: sauté for 22 minutes.

7.   Stir through & press Warm/cancel button.

8.   Place & lock the lid, close pressure release value.

9.   Hit PRESSURE button & cook on high for 14 minutes.

10   When finished do pressure release & release steam.

11  Serve the soup with fresh dill & sour cream.

ENJOY DAN:                                              STAY STRONG AND BEAT CANCER!!