1. When the oil starts to get hot, add the garlic and onion and fry for 6 or 8 minutes.

2. Remove the pot from the heat and add the sweet and hot paprika, stir. Add the tomato sauce and the beans drained from the soaking water.

3. Return the pot to the heat source, stir in the cabbage and pour in the chicken broth. Add salt and pepper to taste.

4. Close the pan and if your pressure cooker model allows, select working pressure II and turn the heat source up to full power.

5. Once the working pressure is reached, reduce the intensity of the heat source to a minimum and leave it to cook for the time indicated, depending on the Fagor pressure cooker model used.

6. After the time has elapsed, release the pressure using the «1 Eliminate pressure naturally» method described in the manual for your pressure cooker.

7. Add the potatoes, carrots and beetroot. Close the cooker again and leave it to work for the time indicated for the second cooking.

8. Add the cooked shredded chicken to the soup and season with salt and pepper to taste.

9. Serve the borsch with sour cream or yogurt and sprinkle with freshly chopped dill.

Time of the 1st cooking:

• CHEF EXTREME and CLASSIC models, 26 – 30 minutes
• DUO, DUAL RAPID, LEVEL and RAPID XPRESS models in position I, 24 – 28 minutes
• DUO, DUAL RAPID, LEVEL and RAPID XPRESS models in position II, 18 – 22 minutes

Times of the 2nd cooking:

• CHEF EXTREME and CLASSIC models, 08 – 10 minutes
• DUO, DUAL RAPID, LEVEL and RAPID XPRESS models in position I, 06 – 08 minutes
• DUO, DUAL RAPID, LEVEL and RAPID XPRESS models in position II, 02 – 04 minutes