Quick Ukrainian Borscht

Method

1. Cook the beef in a pressure cooker until tender.
2. Add sliced beets, cabbage, potatoes, onion, and carrot; sauté for 2 minutes.
3. Pour in water or broth; lock the lid and cook for 15 minutes.
4. Release pressure, then stir in vinegar and sour cream.
5. Garnish with dill before serving.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.