Easy Instant Pot Borscht recipe. This delicious winter soup is ready in no time, making this a great last minute dinner idea.
I can still remember the first time I tried a traditional borscht.
It was Easter in 2010. They were celebrating orthodox, and presented the bowl of borscht as Ukrainian borscht. Since this was my first time trying borscht, I wouldn’t know the difference between a russian soup, or any other country in eastern europe’s soup. I think this actually might have been the first time that I tried fresh beets before. So you can imagine my surprise the next day when my pee turned a vibrant color, reminiscent of the beet soup. But apart from that unexpected surprise, this hearty soup has become one of my all-time favorite things my husband makes.
He used to make regular borscht on the stovetop, until we bought our Instant Pot. And now, the cooking time is cut in half, if not more. So he’s started making this Instant Pot Borscht more and more often. It is so good, I knew that I had to share it. So, with his permission, I am posting his recipe for pressure cooker borscht.
Instant Pot Borscht Ingredients
This simple borscht recipe is made with fresh ingredients, and ready in no time. All you need is:
- olive oil
- russet potatoes
- dark red beets
- carrots
- onion
- garlic cloves
- salt
- black pepper
- white or apple cider vinegar
- tomato paste
- dried dill
- vegetable broth
Toppings:
- dollop of sour cream or plain yogurt
- fresh dill
Tips
Storage: Store cold borscht in an airtight container in the fridge for up to 3 days.
Make if vegan. While this is a recipe for vegetarian borscht when you have the sour cream on top, you can replace the sour cream with a vegan version. I love using unsweetened coconut yogurt in place of the sour cream.
Substitutes for vegetable broth. Because this is a vegetarian version of the soup, it uses vegetable broth. But if you are not vegetarian, bone broth, beef broth or any meat broth would work.
Can I use golden beets? You can definitely use golden beets, but your borscht will not have the beautiful colour that classic borscht has. It will be more of a green borscht.
Use a food processor to cut the vegetables. My favorite way to quickly cut up your vegetables is to use a food processor attachment that will cut your vegetables to different sizes. Now you can chop your veggies in the fraction of the time it takes to cut them with a knife.
More Instant Pot Recipes
Like this Instant Pot Borscht soup? Then you will love recipes using your pressure cooker:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Instant Pot Borscht
Equipment
Ingredients
- 1 tsp oil
- 2 large russet potatoes
- 3 medium beets (or more)
- 2 medium carrots
- 1 medium onion
- 2 cloves garlic
- 1 tsp salt
- 1 tsp pepper
- 4 Tbsp white vinegar
- 1 1/2 Tbsp tomato paste
- 2 tsp dried dill
- 5 cups vegetable broth
Toppings (optional)
- sour cream
- fresh dill
Instructions
- Sauté the oil in the Instant Pot for 2 minutes.
- Add in the potatoes, beets, carrots, onion and garlic. Continue to sauté until the onions become translucent and fragrant, around 3 minutes.
- Add in the salt, pepper, vinegar, tomato paste, dill and vegetable broth. Press the manual setting, and set for 10 minutes.
- When it is done, allow for natural release for 5 minutes, then release the pressure.
- Scoop into bowls and top with sour cream and fresh dill, if desired.
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