This Instant Pot borscht recipe 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.
HOW TO MAKE INSTANT POT BORSCHT
The borscht recipe is super easy but it does take a little bit of prep work. It is full of veggies and they all need to be diced and shredded. The essential borscht vegetables are beets and cabbage, then you will usually also see diced potatoes and carrots, and some variation will add peppers. Of course, you will also need onion and garlic as they are staples in Slavic cuisines.
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. The broth is also flavored with tomatoes or tomato paste and a little acidity from vinegar or lemon juice. I am also adding mushrooms, which will give a lot of depth and umami flavor to this borscht.
Once everything is diced and shredded, the process is very simple.
Step 1. Saute the veggies in some olive oil.
Step 2. Pressure cook on HIGH for 10 minutes with 5-minute natural pressure release.
Step 3. Finish the soup with fresh herbs (usually dill or parsley) and sour cream.
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.
For extra protein: you can cook the soup with diced meat of choice and if you’re plant-based, throw in a can of beans (which is very common in Ukrainian borscht soups). A slice of toasted rye bread or sourdough and the sour cream will also add some protein to this meal. Adding spinach or kale and beans will also provide extra iron for those on a plant-based diet.
Fresh dill or parsley are the preferred herbs in Borscht.
MORE INSTANT POT RECIPES
- Find all our delicious Instant Pot soups here
- 20 Tasty Cabbage Recipes For Instant Pot
- Instant Pot Zuppa Toscana
- Instant Pot Sweet Potato, Corn & Chipotle Soup
- Instant Pot Butternut Squash Soup
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.
- 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.
- Serving Size: 2 cups
- Calories: 279
- Sugar: 12.4 g
- Sodium: 1235 mg
- Fat: 5.7 g
- Saturated Fat: 1.7 g
- Carbohydrates: 53.4 g
- Fiber: 9.7 g
- Protein: 7.3 g
- Cholesterol: 4.2 mg