Turn the 3 qt Instant Pot on to Sauté. If using a sauce pan, heat to medium.

In a 3 qt Instant Pot or sauce pot, place 60 ml (1/4 cup) butter, 180 ml (3/4 cup) chopped onions, 125 ml (1/2 cup) finely grated carrots and 60 ml (1/4) chopped green peppers into the Instant Pot or sauce pan and sautee until transparent. Do not brown.

In the same Instant Pot or sauce pot, Add 1 L (4 cups) of canned crushed tomatoes, 15 ml (1 tbsp) butter and 60 ml (1/4 cup) of chopped onion and simmer until thick.

Remove from Instant Pot/Sauce pot by placing it into a container and set aside.

In the same Instant Pot or sauce pot, sauté 500 ml (2 cups) of shredded cabbage with 60 ml (1/4 cup) of butter until tender. Do not brown.

In the 6 qt Instant Pot, add 1.5 L (6 cups) of water, 15 ml (1 tbsp) of salt, 125 ml (1/2 cup) chopped carrots, 4 medium potatoes halved, 1 beet, 60 ml (1/4 cup) chopped celery and 1/2 the sauce from step 4.

Set to High Pressure for 10 minutes. Then quick release.

Remove the potatoes and mash with 15 ml (1 tbsp) of butter, 125 ml (1/2 cup) of whipping cream, 60 ml (1/4 cup) chopped green pepper, 60 ml (1/4 cup) chopped green onions, 15 ml (1 tbsp) of fresh dill, then set aside.

To the 6 qt Instant Pot add 250 ml (1 cup) cup diced potatoes, 750 ml (3 cups) of shredded cabbage.

Set to High Pressure for 5 minutes. Then quick release.

Pour the mashed potatoes from step 8 into the Instant Pot, set to High Pressure for 5 minutes then natural release for 10 minutes, then quick release any remaining pressure.

Add 125 ml (1/2 cup) of whipping cream, the remainder of the sauce from step 4, the fried cabbage from step 5, 125 ml (1/2 cup) chopped green onions, 60 ml (1/4 cup) chopped green pepper and 15 ml (1 tbsp) of dill.

Discard whole beet. Season to taste with black pepper.

Let sit for a few minutes with the Instant Pot lid on before serving to allow flavours to mix. Serve hot.