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+ servings
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 2 votes
Prep Time 15 minutes
Total Time 45 minutes
Course Soup, Main Course
Cuisine Eastern European


  • 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


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


  • 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!


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. 


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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