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.
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.
Notes
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 cooked beans or beef/chicken for extra protein.The nutrition label is for soup without sour cream.