Instant Pot Traditional Borscht Recipe
- Cuisine: Russian
- Course: Main Dish, Soup
- Skill Level: Beginner
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- Yield: 4 soup bowls
- Servings: 4
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
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Nutritional Info
This information is per serving.
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Calories
279 -
Fat
5.7 g -
Saturated Fat
1.7 g -
Polyunsaturated Fat
0.4 g -
Cholesterol
4.2 mg -
Sodium
1235 mg -
Potassium
346 mg -
Carbohydrate
53.4 g -
Fiber
9.7 g -
Sugars
12.4 g -
Protein
7.3 g
Instant pot traditional borscht recipe. Hearty vegetable soup made in an electric pressure cooker. Full of nutrients and vegan-friendly dish. You may also like our great collection of pressure cooker recipes-Pressure Cooker Recipes
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Instant Pot Traditional Borscht Recipe
Ingredients
- 1 medium white onion, peeled and chopped
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 medium potatoes, peeled and cubed
- 1 large carrot, peeled and grated
- 2 medium beets, peeled and grated
- 1/4 medium cabbage, sliced
- 4 garlic cloves, peeled and diced
- 3 tablespoons apple cider vinegar
- 1½ tablespoons tomato paste
- 1 cube instant beef stock (use vegetable cube for vegan version)
- 1 cube instant vegetable stock
- 1/2 teaspoon freshly ground black pepper
- 5 cups (1.25 L) water
- chopped fresh parsley
- sour cream
Method
Step 1
Heat the olive oil in an electric instant pot turned to sauté function. Add chopped white onions and sauté, stirring occasionally, until softened, for about 2 minutes.
Step 2
Add cubed potatoes, grated carrots, and beets. Mix well, then stir in sliced cabbage, garlic, and remaining ingredients.
Step 3
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes.
Step 4
Using the Natural release method, bring pressure to normal. Carefully unlock and open the lid. Stir the borscht well before serving.
Step 5
Ladle into soup bowls. Sprinkle with chopped fresh parsley. Top with a dollop of sour cream (optional)