This Instant Pot borscht is such a lovely, hearty beet soup and it’s quick and easy when made with the pressure cooker. It’s delicious, full of nutrients. vegan-friendly, and gluten-free.
Having grown up in Ukraine, this pressure cooker borscht recipe is very close to my heart. We use to eat borscht almost every week, and I’ve tried many variations over the years: with and without beef, with and without beans, vegetarian only, pureed and with diced vegetables, and the list goes on. Almost every country in East Europe has its own version of this delicious beetroot-based soup. Today, I am sharing MY borscht recipe using the Instant Pot – it’s quick, easy and full of nutrients.
This recipe is made without meat but I did use a combination of beef and vegetable stock cubes. You can use all vegetable stock to make this completely plant-based.
Traditionally, a dollop of sour cream or yoghurt is added to a bowl of borscht (trust me, it’s GOOD!) but for a vegan and paleo friendly version, you can easily go without or add a little plant-based yoghurt or coconut cream.
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- 1 medium white onion, chopped
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 large white potatoes, peeled and diced into small cubes (about 1lb / 450 g)
- 1 large carrot, grated (about 4.5 oz/ 125 g)
- 2 medium beets or 3 small ones, grated (7–8 oz / 200–250 g)
- 1/4 medium white cabbage, thinly sliced (12 oz / 350 g)
- 4 medium cloves of garlic, diced
- 10–15 g / 1 oz dried porcini mushrooms
- 3 tablespoons apple cider vinegar
- 1.5 tablespoons tomato paste
- 1 cube beef stock (or replace with another vegetable cube for vegan version)
- 1 cube vegetable stock (I like this organic brand)
- 1/2 teaspoon pepper
- 1.25 Litres filtered water (5 x 250 ml cups)
- Fresh parsley and sour cream/yoghurt to serve
- Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).
- Add the onions and olive oil and sauté for 2 minutes, until softened. Add potatoes, carrots and beets, and stir through, then add the cabbage, garlic and the rest of the ingredients. Stir through and press Keep Warm/Cancel button.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and set to 10 minutes. After 3 beeps the pressure cooker will start going. Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
- Serve the soup with chopped fresh parsley and a dollop of sour cream or full-fat Greek yoghurt.
I suggest using kitchen gloves when grating the beets or do it near the sink so you can quickly rinse your hands after handling the stain-prone beetroot.
Dried porcini mushrooms add a lovely umami flavour. You can get them at most deli shops and online. Regular mushrooms or dried shiitake mushrooms can be used instead.
This beet soup keeps well in the refrigerator – 3-4 days – and it’s delicious cold or hot. You can add pieces of some cooked beans or beef/chicken for extra protein.