This Instant Pot Borscht is an appetizing and healthy soup you can make easily in your Instant Pot. It’s perfect to keep yourself warm during cold winters. And it just so happens to be completely vegetarian and vegan friendly!
Contents
Why This Recipe Works
This Instant Pot Borscht recipe is aided by the richness of different vegetables, making it more toothsome and savory than other borscht recipes. Using a variety of earthy vegetables also makes it super flavorful!
For this recipe, we are using carrots, beets, and potatoes. These veggies together create a wonderful flavor and color that make you want to eat more and more.
Borscht Recipe Video
Recipe Ingredients
Carrots – you can use any color carrot– orange, purple, yellow, all work well. You could also use parsnips, or a combination of parsnips and carrots.
Beets – you can use any variety of beet for this recipe such as red beets, golden beets, and Chioggia beets. I like to use a combination sometimes, but I usually prefer to use at least some red beets for their vibrant color.
Potato – I like to use a waxy potato like Yukon Gold for this recipe, because they hold their shape better when cooked.
Onion – you can use red or yellow onion for this recipe.
Cabbage – you can use green or purple cabbage for this recipe.
Tomato paste – this helps to add depth of flavor and a pretty red hue.
How to make Borscht
First things first, gather the ingredients.
Take an onion and dice it into pieces.
Shred the cabbage finely.
Get the potatoes diced.
Get a large carrot and grate it.
Take 3 medium beets, scrub them well, then peel and dice them.
Take your Instant Pot and add 1 Tbsp of olive oil.
Add the onion, carrots, and potatoes into the Instant Pot.
Now add 2 Tbsp of tomato paste along with the remaining veggies– cabbage and beets.
Add 6 cups of Vegetable Stock, pepper, and salt to taste.
Let it cook on High pressure for 13 minutes, then release the pressure afterward using a quick release.
And you have your Instant Pot Borscht ready to serve! Garnish with fresh herbs, if desired.
Recipe Notes
- This Instant Pot Borscht recipe is vegetarian. Of course, you can a variety of meats like stewing beef, oxtail, pork sausage, or chicken breast if you like.
- This recipe reheats well and makes for great leftovers! It doesn’t really matter if you use the stove or microwave to reheat it. The soup can easily last for 3-4 days in the fridge. However, if you are garnishing with sour cream, make sure not to add it until ready to eat.
How to Serve Borscht
Instant Pot Borscht makes for excellent leftovers because it can be served hot or cold. Borscht is traditionally garnished with a dollop of sour cream and fresh dill. It is also often served with hard boiled eggs.
More Instant Pot Soup Recipes
If you’re a soup lover like me, try out these amazing Instant Pot soup recipes:
FAQ About Borscht
What is Borscht?
A borscht is a rich vegetable soup that has beets, cabbage, and potatoes.
Where did Borscht originate?
It is widely believed that Borscht has originated from Russia. Borscht is also popular in Poland and Ukraine.
Can I skip the beets?
It wouldn’t be a problem to do so although beets are an essential ingredient in borscht.
For me, when I think of borscht, I immediately think beet soup. However, in Mennonite tradition, beets aren’t part of the borscht recipe at all, so it does vary.
- 1 tbsp olive oil
- 2 large carrots grated
- 1 medium onion diced
- 3 medium beets diced
- 6 medium potatoes cubed
- 1/2 cabbage head finely shredded
- 2 tbsp tomato paste
- 6 cups vegetable stock
- salt and pepper to taste
- Place all the ingredients in the Instant Pot.
- Close the lid and cook on high pressure for 13 minutes.
- When cooking time ends, do a quick pressure release.
- Open the lid, serve and enjoy 🙂
Great recipe, although ask any Russian, and they’ll tell you borscht is from Ukraine
Oh that’s interesting, good to know!