Instant Pot Borscht


This Instant Pot Borscht is an appetizing and healthy soup you can make easily in your Instant Pot.

Perfect to keep yourself warm in winters.

Filled with the richness of different vegetables makes it more toothsome and savory.

For this recipe, we are using carrots, beets, and potatoes. These veggies together create a wonderful color that makes you wanna eat more and more.

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What is Borscht?

A rich vegetable soup that has beets, cabbage, and potatoes.

Where has Borscht originated from?

It is widely believed that Borscht has originated from Russia.

Borscht can be twisted as one may wish, for instance, add more beets to have a deep pink color or so.

Can I add beef or chicken to it?

Of course, you can a variety of meats like stewing beef, oxtail, pork sausage, or chicken.

Can I skip beets?

It wouldn’t be a problem to do so although beets are an essential ingredient in borscht.

For me, borscht equals beet soup whereas in Mennonite tradition beets aren’t part of the borscht recipe.

Can I freeze the soup and reuse it?

Absolutely, it reheats well and it doesn’t really matter if you use either the stove or microwave.

The soup can easily last for 3-4 days in the fridge. But make sure not to add the sour cream otherwise it’d be a disaster 😉

How to cook?

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 and dice them.

Put all these ingredients into the pot and add vegetable stock.

Let it cook on High pressure for 13 minutes, release the pressure quickly afterward. And you have your Instant Pot Borscht ready!

More delicious Instant Pot Dishes

Instant Pot Beetroot Soup – Corrie Cooks

Instant Pot Beets – Corrie Cooks

Instant Pot Beet Halwa – Corrie Cooks

Instant Pot Borscht
4.25 from 4 votes
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Course: Soup
Cuisine: Russian
Keyword: Beets, Borscht, carrot
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8
  • 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 to taste
  • pepper to taste
  • Add all the ingredients in the instant pot.
  • Close the lid of the instant pot and set valve to sealing.
  • Set the instant pot to “Manual” at high pressure for 13 minutes, release the pressure quickly.
  • Open the lid of the instant pot carefully.
  • Serve and enjoy.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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