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Instant Pot Borscht
A great recipe of veggie-based soup for a chilly day!
Course
Soup
Cuisine
Russian
Keyword
Beets, Borscht, carrot
Prep Time
10
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
23
minutes
minutes
Servings
8
Calories
183
kcal
Author
Corrie
Ingredients
1
tablespoon
olive oil
2
large carrots
grated
1
medium
onion
diced
3
medium
beets
diced
6
medium
potatoes
cubed
½
cabbage head
finely shredded
2
tablespoon
tomato paste
6
cups
vegetable stock
salt and pepper
to taste
Instructions
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 :)
Video
Nutrition
Calories:
183
kcal
|
Carbohydrates:
38
g
|
Protein:
5
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
796
mg
|
Potassium:
940
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
461
IU
|
Vitamin C:
36
mg
|
Calcium:
34
mg
|
Iron:
2
mg