Yes, the one @blue_dolphin linked to is the latest version. You'll find other by searching for cabbage borscht instead of soup.
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Probably because you and she are searching for "soup" and I called it "borscht". Any it's gone through several iterations, I think this is the latest:
These days I have been leaving out the sour salts (citric acid) and it's still good.
I would also modify the IP version by putting everything in but the carrots and cabbage and cook on high pressure for 12 minutes or up to 30 depending on how soft you like the meat. Then do a quick release and add the carrots and cabbage and cook for another 5 minutes and then a natural release. This leaves the carrots and cabbage more intact.
