Prep veggies. Gather the ingredients. Wash, peel, and prep all vegetables: slice cabbage, cut potatoes into small cubes, peel and dice onion, dice garlic, peel and shred beets, slice cabbage thinly.
Saute meat and onions. Turn instant pot to ‘saute” setting. Add ghee, wait till completely melted, and covers the bottom of the pot. This technique is called “deglazing”. Add meat and cook till browned on all sides but not completely cooked through. Add diced onions and saute till translucent and see-through. Once cooked, turn the “saute” function off.
Pressure cook. Add the rest of the vegetables to the instant pot insert: shredded beets, cabbage, carrots, potatoes. Add water or vegetable stock and tomato paste. Mix well to combine. Close and seal the instant pot, set the setting to “high pressure” for a cooking time of 18 minutes. Once the timer is up, safely do a manual quick release following instant pot instructions.
Quick-release. Once pressure release is finished, open, add flavorings: minced garlic, apple cider vinegar, dill, salt, black pepper.
Taste and adjust. Stir well, taste, adjust flavor based on your taste buds. Borscht is ready to be served!