Heat clarified or regular butter in your Instant Pot using Sauté function (it should be set on High, 30min) and fry thinly sliced leek for a few minutes until soft and translucent but not coloured. Make sure you stir now and again to prevent leek catching.
Add garlic and ginger and fry for another minute stirring. Turn the pot off by pressing Keep Warm/Cancel button.
Add chopped carrots, beetroot, potatoes followed by dill, lemon juice and stock. The added liquids will deglaze the pot but you might want to help a bit using wooden spoon to make sure there are no little bits of leek burnt onto the bottom.
Put on the lid and lock it in place making sure that the black, steam releasing valve is pointing to "Sealing". Set your Instant Pot to "Soup" setting for 15 min.
When the time is up turn the pot off by pressing Keep Warm/Cancel button and let the pressure go down naturally for 10min (NPR - Natural Pressure Release).
Once the time is up move the steam releasing valve to "venting" and quickly release remaining pressure.
Season soup to taste with salt and pepper and puree to desired consistency using stick blender.
Serve with a dollop of sour cream and a sprig of fresh dill.