Heat the Instant Pot to Saute Low. Meanwhile, chop up the onion. Add 2 Tablespoons vegetable oil to the pot along with the onions.

Chop up the remaining vegetables - keeping the potatoes in water until they're needed. Add the chopped vegetables to the onions along with the 8 cups of stock.

Seal the Instant Pot and set the cooking time for 7 minutes on High Pressure using Manual. Wait 10 minutes for a natural pressure release.

Meanwhile, combine 1 cup sour cream, ½ cup milk, and 2 Tablespoons flour in a blender. When the cooking time and release is finished, remove 2 cups of the vegetables and blend with the cream mixture. Return to the Instant Pot.

Season with salt, pepper and dill.

Smachnoho!