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Instant Pot Borscht


Delicious instant pot borscht loaded with vegetables and flavor and looks presentable as well! This recipe is truly simple and the most time-consuming part is chopping the vegetables. The rest of the cooking experience is a breeze and almost hands-off since the instant pot does the rest of the work.

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white bowl filled with red soup with cabbage and beets

why you should make this recipe

  • This beetroot soup is loaded with flavor and absolutely delicious.
  • The great recipe recipe is made with seasonal fresh and nutritious produce. The pressure cooking makes this rich vegetable soup even more hearty!
  • The borscht stores well and tastes better the next day. You can even freeze it!

Key Ingredients

Meat – I used beef round stew meat.

Onion – choose sweet onion for a mild flavor.

Carrots – peeled and grated.

Beets – fresh beets, peeled and shredded. I used red beets, if using golden beets the flavor will be sweeter.

Cabbage – green or purple cabbage.

Potatoes – Russet, golden, or Yukon.

Liquids – vegetable broth, beef stock, or water.

Fresh garlic.

For serving – sour cream or greek yogurt, fresh dill, crusty bread.

tabletop with ingredients to make soup with red beets, cabbage, carrots, onions, potatoes, meat

How to Make Instant Pot Borscht

Step 1. Gather the ingredients. Wash, peel, and prep all vegetables: slice cabbage, cut potatoes into small cubes, peel and dice onion, dice garlic, peel and shred beets, slice cabbage thinly.

cutting board with chopped vegetables: potatoes, onions, carrots, beets, cabbage

Step 2. Turn instant pot to ‘saute” setting. In the instant pot insert add ghee or olive oil, wait till completely melted, and covers the bottom of the pot. Once the ghee has melted, add stew meat and cook till browned on all sides but not completely cooked through. Once browned, add diced onions and saute till translucent and see-through, turn the “saute” function off.

instant pot insert with beef stew meat and cooked diced onions

Step 3. Add the rest of the vegetables to the instant pot insert: shredded beets, thinly sliced cabbage, carrots, potatoes. Add water or veggie broth and tomato paste. Mix well to combine.

instant pot insert with beef chunks, sliced cabbage, grated carrots and grated beets

Step 4. Seal and pressure cook. Close the instant pot, press pressure cook and set the setting high pressure for a cooking time of 18 minutes. Once the timer is up, safely do a manual quick release following instant pot instructions.

instant pot with setting showing 18 minutes on high pressure

Step 5. Once pressure release process is done, open, add flavorings: minced garlic, apple cider vinegar, dill, salt, black pepper.

four white bowls with ingredients: apple cider vinegar, diced garlic, diced dill, salt

Step 6. Stir well, taste, adjust flavor based on your taste buds. Your pressure cooker borscht is ready, serve with sour cream and enjoy!

instant pot insert filled with bright red soup

Recipe Tips

Adjust instant pot borscht amount based on your needs. This instant pot borscht recipe makes 8 servings.

I used organic Russet potatoes with skin on, just a good scrub before and some imperfections removal.

To speed up the process making instant pot borscht you can use a food processor for slicing and grating vegetables. I used a box grater.

Eat borscht with sour cream, thick plain yogurt, or a dollop of mayo. Top the bowl of borscht with fresh chopped dill. Served with sourdough or fresh rye bread.

Some variations of the borscht include adding add canned beans like red kidney beans. Rinse well and add them at the end of the cooking process.

Instead of apple cider vinegar you can use a splash of red wine vinegar or lemon juice.

For best flavor, add some bay leaves before pressure cooking, remove before serving.

storing tips

Borscht can keep up to 3-5 days in the fridge. If you plan on keeping this instant pot borscht longer in the fridge, you should freeze it instead.

It’s better to thaw borscht before reheating it in the microwave or in a saucepan, especially if you decided to use water rather than broth when preparing the soup because otherwise, you will dilute its flavor.

what is borscht?

Borscht soup (beetroot soup or cabbage soup) is a bright red soup served hot, traditionally with a dollop of sour cream on top and garnished with fresh dill. It’s a very common dish in Eastern European countries and is cooked often in the winter season.

This soup is very tasty and filling, it’s made with beets, meat, seasonings, and other vegetables. The color of borscht varies depending on the exact ingredients used. Traditional Russian borscht can be bright pink or deep red, but there are more variations than that.

The ingredients to make borscht vary depending on location and personal taste preferences. Borscht is usually prepared with beef broth or chicken broth, but vegetarian borscht option will work just fine if skipping the meat and using water or vegetable broth. When making vegan version you may want to replace the beef with mushrooms or tofu cubes.

Traditional borscht can be made using any kind of meat, such as beef (roasted or boiled), chicken (roasted or boiled), pork (roasted), or beef short ribs.

Beef borscht is usually made with beef broth to give it its rich flavor, which is why it’s also called “beef-beet soup” because it uses both beets and beef products.

white serving bowl filled with bright red soup topped with dollop of yogurt and diced fresh dill

More Instant Pot Recipes

Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below.

white bowl filled with red soup with cabbage and beets

Instant Pot Borscht

Natalia-Flavorful Home
Delicious instant pot borscht loaded with vegetables and flavor and looks presentable as well! This recipe is truly simple, the most time-consuming part is to chop the vegetables, the rest is a breeze and almost hands-off cooking experience since the instant pot will do the rest of the work.
5 from 1 vote
Prep Time 15 mins
Total Time 45 mins
Course Soup, Main Course
Cuisine Russian

Ingredients
  

  • 1 tbsp ghee
  • 1.20 lb beef round stew meat
  • 1/2 sweet onion large
  • 2 carrots medium
  • 4 red beets small
  • 1/2 cabbage head small
  • 2 Russet potatoes large
  • 6 oz tomato paste
  • 8 cups water filtered

Flavorings

  • 3 cloves fresh garlic diced
  • 4 tbsp apple cider vinegar
  • 3 tbsp fresh dill
  • 2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Prep veggies. Gather the ingredients. Wash, peel, and prep all vegetables: slice cabbage, cut potatoes into small cubes, peel and dice onion, dice garlic, peel and shred beets, slice cabbage thinly.
  • Saute meat and onions. Turn instant pot to ‘saute” setting. Add ghee, wait till completely melted, and covers the bottom of the pot. This technique is called “deglazing”. Add meat and cook till browned on all sides but not completely cooked through. Add diced onions and saute till translucent and see-through. Once cooked, turn the “saute” function off.
  • Pressure cook. Add the rest of the vegetables to the instant pot insert: shredded beets, cabbage, carrots, potatoes. Add water or vegetable stock and tomato paste. Mix well to combine. Close and seal the instant pot, set the setting to “high pressure” for a cooking time of 18 minutes. Once the timer is up, safely do a manual quick release following instant pot instructions.
  • Quick-release. Once pressure release is finished, open, add flavorings: minced garlic, apple cider vinegar, dill, salt, black pepper.
  • Taste and adjust. Stir well, taste, adjust flavor based on your taste buds. Borscht is ready to be served!

Notes

This recipe makes a large amount of borscht, adjust it based on your needs.
I used organic potatoes so no peeling was needed, just a good scrub and some imperfections removal.
To speed up the process you can use a food processor for slicing and grating vegetables. I used a box grater.
Serve with sour cream, thick plain yogurt, or a dollop of mayo, top with fresh chopped dill. Served with sourdough or fresh rye bread.
Some variations of the borscht include adding add canned beans like red kidney beans. Rinse well and add them at the end of the cooking process. 

Nutrition

Calories: 220kcalCarbohydrates: 24gProtein: 19gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 47mgSodium: 857mgPotassium: 986mgFiber: 5gSugar: 9gVitamin A: 2954IUVitamin C: 33mgCalcium: 77mgIron: 3mg
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Natalia | Flavorful home
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document her recipes and share home cooking tips. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!

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