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Pressure cooker - Borscht Soup

Beetroot: 1 medium beet (about 150-200 grams), peeled and grated or diced
Carrots: 1 medium carrot (about 100 grams), peeled and grated or diced
Sweet Potato: 1 medium sweet potato (about 150-200 grams), peeled and diced
Garlic: 1-2 cloves, minced
Onion: 1 small onion (about 100 grams), chopped
Sausage Meat: 100-150 grams (you can use any type of sausage you prefer, such as smoked sausage or kielbasa)

• Beetroot 150gr
• Carrot 100gr
• Sweet Potato 150gr
• Garlic 2 cloves
• Onion 100gr
• Meat 100gr
• Mushrooms

• In the pressure cooker, sauté the onion and garlic until softened.
• Add the sausage meat and cook until browned.
• Stir in the beetroot, carrots, and sweet potato.
• Pour water 500ml and season with salt and pepper.
• Seal the pressure cooker and cook on high pressure (aka pressure valve II) for about 10-12 minutes.
• > once sealed turn heat to max temperature (aka 9)
• > Wait till the safe (red) valve pops
• > once safe valve pops (or better when the fume started), turn the temperature to 3
• > cook for 12 minutes, then turn off the heat. 
• > Remove the pressure cooker from heat, let it stay (10 minutes?) till the safe (red) valve comes down.
• > Twist the pressure valve to I then to air.