Instant Pot Borscht - cooking recipe

Ingredients

3 lbs stew meat
3 large beets, diced
6 carrots, cut into 1-inch pieces
2 large sweet potatoes, cut into 1-inch pieces
12 ounces diced tomatoes
1 onion, diced
2 cups broth
1 -2 tablespoon olive oil
salt

Preparation

Mix beets with a little oil to coat and season with salt. Wrap in foil packet.
Mix carrots and sweet potatoes with a little oil to coat and season with salt. Wrap in a second foil packet.
Place meat, broth, tomatoes, and onion in instant pot. Put foil packets on top.
Set for 55 minutes. Natural pressure release for 15 minutes.
Remove foil packets and open carefully, transferring contents to instant pot. Stir gently. Season with salt and pepper to taste. Serve with sour cream if desired.