Instant Pot Borscht PT35M https://img4.recipesrun.com/201907/2019/0830/c6/c/533145/300x200x90.jpg Instant Pot Borscht made from scratch is a delicious winter soup. This is a vegetarian version with easy prep and hassle-free cooking thanks to the pressure cooker. This Instant Pot Borscht recipe is easy and pretty quick. It’s pretty much a drop and goes soup recipe with a pleasant mild taste (no over-powering beet-y flavor). 8 servings Ingredients: 4 tbsp. Sour cream to taste 1.5 cups Water 4 cups Vegetable stock 1/4 tsp. Black pepper 1 tsp. Salt 2 Bay leaves 2 tbsp. White wine vinegar 3 Garlic cloves 1/4 cup Tomato puree 3 Large potatoes 2 Fresh beets 9 oz. White cabbage 2 Celery stalks 2 Medium carrots 1 Onion, medium-large 2 tbsp. Sunflower oil
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    Instant Pot Borscht

    4.8

    ( By Lori )

    Instant Pot Borscht made from scratch is a delicious winter soup. This is a vegetarian version with easy prep and hassle-free cooking thanks to the pressure cooker. This Instant Pot Borscht recipe is easy and pretty quick. It’s pretty much a drop and goes soup recipe with a pleasant mild taste (no over-powering beet-y flavor).
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    Instant Pot Borscht
      01 Information
      • Grade easy
      • Serving 8 servings
      • Calorie 117 Kcal
      • Prep Time 15 Mins
      • Cook Time 20 Mins
      • Total Time 35 Mins
      02 Ingredients
        • 4 tbsp. Sour cream to taste
        • 1.5 cups Water
        • 4 cups Vegetable stock
        • 1/4 tsp. Black pepper
        • 1 tsp. Salt
        • 2 Bay leaves
        • 2 tbsp. White wine vinegar
        • 3 Garlic cloves
        • 1/4 cup Tomato puree
        • 3 Large potatoes
        • 2 Fresh beets
        • 9 oz. White cabbage
        • 2 Celery stalks
        • 2 Medium carrots
        • 1 Onion, medium-large
        • 2 tbsp. Sunflower oil
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      03 Method
      • Step 1
        Pour the oil into the inner pot of your instant pot. Peel and dice the onion and throw it into the pot.
      • Step 2
        Press the SAUTE function and adjust to HIGH (if you have such option on your IP). Let it saute. Now you will be cutting/shredding/dicing the veggies in stages and adding them to the pot.
      • Step 3
        Peel the carrots and cut into small pieces (I cut them in half lengthwise, then again in half and cut into tiny pieces). When ready, add them to the pot. Stir.
      • Step 4
        Trim off the ends from celery and cut each stem in half lengthwise and now slice/dice it into small pieces. Add to the pot and stir.
      • Step 5
        Remove the hard part from cabbage and shred/cut it using a knife. Add it to the pot and stir.
      • Step 6
        Use gloves to wash, peel and dice the beets. Try cutting them smaller rather than larger as they take the longest to cook. You can also shred them if you prefer. Add them to the pot and stir again.
      • Step 7
        Peel the potatoes and cut into chunks (so they won’t overcook). Add them into the pot, stir and turn off the SAUTE function.
      • Step 8
        Now add the rest of the ingredients apart from sour cream. It doesn’t matter what order you add them in.
      • Step 9
        Lock the lid in its position. Turn the steam releasing valve to SEALING and press MANUAL (pressure cooking). Adjust the time to 15 minutes and let it cook. When ready, wait 10 minutes before releasing the pressure manually.
      • Step 10
        Serve with a generous dollop of sour cream (optional).
      04 Author
      Lori Lori
      647 Recipes

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