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Add the olive oil to the instant pot and press the sauté function. Then once the oil is warm, add the onion and sauté until aromatic (1-2 mins).
Add the beets, cabbage, acv, salt, bay leaves, and bone broth.
Close the lid, and set it to high pressure for 15 minutes.
Once done, either manually release the pressure OR allow it naturally release.
Remove the bay leaves.
Serve with a dollop of coconut yogurt.