Peel carrots, potatoes and beets (use gloves with the beets or else your hands will be stained red!)
Dice garlic, shred cabbage and slice beets (remember to use the gloves with the beets!..or else!) Chop onion, carrots and celery.
Set Instapot to 'saute' and add oil. Add onion, cook for 2 minutes. Add carrots (cook 2 min), add celery (cook 2 min), add cabbage (cook 2 min), add beets (cook 2 min), add potatoes and turn off Instapot.
Add garlic, tomatoes, tomato sauce, white wine vinegar, bay leaves, vegetable broth, salt and pepper.
Close and lock Instapot lid, then set to 'pressure cook' for 15 minutes. Once finished, carefully release the pressure valve and let all the steam release before opening. Turn off Instapot.
Open Instapot and reserve ⅓ cup of broth and 2 cups of Borscht Vegetable Mix* with a slotted spoon, straining out excess liquid.