Remove leaves from beets by cutting the stems about an inch from where they attach to the beets. This will prevent nutrients of the beets from leaching into the water. The water will turn red from the stems, but the beet will remain intact. Wash thoroughly.
This step may be done the day before:In an Instant Pot with a steamer basket, place beets and one cup water. Set on Pressure, high (or Manual, High, depending on your IP model), Sealing, for 20 minutes. Allow the pressure to release naturally, about 40 minutes total. While the beets are cooking, prepare the rest of your ingredients.Chop onion into small dice. Mince garlic. Juice lemon. Chop cabbage into 1/2-inch slices, then cut across into 1/2-inch pieces. Peel carrots, potato, and turnip. I like to use a Russet potato for this recipe because it breaks down easily without becoming gummy.
Discard water and allow the beets to cool enough to handle. Peel the beets by rubbing their skins off with a paper towel.
Once you've removed your beets from the Instant Pot, replace cleaned inner pot and set on Sauté mode. Add onion and sauté until translucent and slightly golden, adding a little water as needed to prevent scorching, about 7 minutes. Stir in garlic and cook another two minutes.
Add vinegar and continue to cook until the vinegar has nearly evaporated. Stir in caraway seeds, chili, bay leaf, and one tablespoon lemon juice and sauté until fragrant.
Add one cup water, and the potato, carrots, turnip, and cabbage. Set IP on Manual, High, Sealing, for zero minutes.
While the IP is coming to pressure, cut cooked beets into one-inch pieces and add to a blender, preferably a high-powered blender like a Vitamix. You may have to do this in two batches. Add one to two cups water and chopped dill. Blend until creamy. Set aside.
After the IP timer goes off and the Instant Pot goes automatically to the Warm mode, turn the machine off. Move pressure toggle to the Release position (unsealed). Keep your hands and face out of the path of the releasing steam to prevent injury.
When the pressure valve has dropped down, remove the lid. Pluck out and discard the bay leaf. Transfer the mixture to the blender with the beets and add all but one cup of the remaining water. Add salt, pepper, and remaining tablespoon lemon juice. Blend until creamy.
Transfer mixture back to Instant Pot and place on Sauté mode with the temperature on low. by pushing the adjust button. Rinse blender by pulsing remaining one cup water. Add this to the soup in the IP and stir to combine.Turn IP off or change to Warm mode. Transfer borscht to serving bowls. Top with a dollop of sour cream and sprig of dill weed. Serve hot, room temperature or cold. Enjoy!