First, turn the pressure cooker on and set it to saute. Brown the stew beef in the pressure cooker, then remove and drain the meat, if necessary.
Next, pour the olive oil and onions into the pressure cooker, and saute the onions until soft, about 2 minutes.
Then, add in the browned beef, carrots, potatoes, beets, cabbage, garlic, salt, bay leaves, pepper, and parsley (or dill). Add in the water last.
Next, close and lock the lid of the pressure cooker. Set it to high pressure, and set the cooking time for 10 minutes, or according to your specific pressure cooker’s manual recommended cook time.
After cooking, let the pressure relieve naturally for 5 minutes before opening the lid.
Finally, spoon the Borsch into serving bowls and garnish with sour cream and dill or parsley. Serve and enjoy!
Notes
Storing Borscht To store homemade Borsch: first, transfer the soup to an airtight container and label the date on the outside. Store the soup in the fridge for up to 5 days. To store soup in the freezer, transfer it to a large, freezer-safe Ziploc bag. Label the date on the outside of the bag and then freeze it flat for easy storage. This beet soup can be kept frozen for up to 3 months.