Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the beets, carrot and onions. Sauté until the veggies begin to soften, about 10 minutes. Add the garlic and sauté another minute, until very fragrant.

Stir in the broth, tomato paste, cabbage and potato. Raise the heat and bring the liquid to a boil. Lower the heat and allow to simmer, uncovered, until the veggies are tender, 15-20 minutes. You can add more broth or water if you like.

Remove the pot from heat and stir in the lemon juice and dill. Season with salt and pepper to taste.

Ladle the soup into bowls and top with vegan sour cream, yogurt, or cashew cream, and a sprinkling of fresh dill, parsley and/or chives. Serve.

Press the "sauté" button on your Instant Pot, then add the oil. Give the oil a minute to heat up, then add the beets, carrot and onions. Sauté the veggies until they begin to soften, about 5 minutes. Add the garlic and sauté another minute, until very fragrant. Press the "cancel" button.

Stir in the broth, tomato paste, cabbage and potato. Place the lid on your Instant Pot and set the valve to the "sealing" position. Press the "pressure cook" or "manual" button and set the pressure to high. Set the soup to cook for 15 minutes.

When the soup has finished cooking, carefully move the valve to the "venting" position. Let the pressure release completely.

Remove the lid from the Instant Pot. Stir in the lemon juice and dill. Season the soup with salt and pepper to taste.

Ladle the soup into bowls and top with vegan sour cream, yogurt, or cashew cream, and a sprinkling of fresh dill, parsley and/or chives. Serve.