Instant Pot® Vegan Borscht

• 1 tablespoon canola oil, or as needed
• 1/2 large onion, diced
• 8 cups water, divided
• 1/2 medium head cabbage, finely shredded
• 3/4 pound beets, grated
• 1/2 pound potatoes, cut into small cubes
• 2 carrots, grated
• 1 green bell pepper, chopped (optional)
• 3 bay leaves
• salt and ground black pepper to taste

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil and onion. Cook, stirring often, until translucent, 3 to 5 minutes. Add a splash of water to stop cooking.
2. Add 8 cups water, cabbage, beets, potatoes, carrots, bell pepper, bay leaves, salt, and pepper to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

canola oil, onion, water, head cabbage, beets, potatoes, carrots, green bell pepper, bay leaves, salt

Taken from www.allrecipes.com/recipe/268234/instant-pot-vegan-borscht/ (may not work)