My version of traditional Eastern European beet root soup, made without animal products and to be cooked in an Instant Pot®. It's very easy to make: Just cut and prepare the veggies, put them into the pot, and start the Soup program. Then you can go do other stuff. This recipe yields about 5 or 6 liters of borscht. Lasts me a week. By the way, it's often said that borscht gets tastier in the refrigerator.

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Recipe Summary

prep:
25 mins
cook:
55 mins
additional:
5 mins
total:
1 hr 25 mins
Servings:
12
Yield:
6 liters
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion. Cook, stirring often, until translucent, 3 to 5 minutes. Add a splash of water to stop cooking.

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  • Add 8 cups water, cabbage, beets, potatoes, carrots, bell pepper, bay leaves, salt, and pepper to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Cook's Note:

To serve, add maybe a tablespoon of vegan sour cream (I like Tofutti(R) in the white package). It's to be stirred before eating. It's optional though, and I often eat this borscht without it. Add some green onions or dill weed (optional). Another idea is to add some croutons. Eat borscht with bread; rye is authentic. Alternatively, I often toast some tortillas.

Nutrition Facts

56 calories; protein 1.6g 3% DV; carbohydrates 10.4g 3% DV; fat 1.3g 2% DV; cholesterol 0mg; sodium 51.8mg 2% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/03/2019
This was a pretty easy way to make borscht in the Instant Pot. It definitely needs quite a bit of salt to make the flavors pop. I think maybe using vegetable broth instead of water would have helped. Maybe a bit of tomato paste, or vinegar/lemon juice for depth of flavor. This definitely makes a lot, so I'll be freezing half for later. I left out the green bell pepper because I forgot to buy one. TIP: use a food processor to quickly shred the beet and carrot. Read More
(3)

Most helpful critical review

Rating: 1 stars
05/29/2020
I’ve never left a review for a recipe, but I’m just so upset. I followed the recipe exactly using fresh farmers market produce— beautiful red beets, unique purple potatoes, big crunchy carrots... all ruined. I’m new to owning & cooking w/ Instant Pot, but big lesson learned— 40 minutes on high is wayyyyy too long to pressure cook a veggie soup. The beautiful, vibrant colors were completely gone, like they were blanched from overcooking. Everything was mushy and bland. My family loves borscht, we were looking forward to this and it’s just a huge disappointment. I guess I’m just going to blend this and make a veggie stock, it’s not good for anything else. Really surprised there’s a positive review here at all. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
02/03/2019
This was a pretty easy way to make borscht in the Instant Pot. It definitely needs quite a bit of salt to make the flavors pop. I think maybe using vegetable broth instead of water would have helped. Maybe a bit of tomato paste, or vinegar/lemon juice for depth of flavor. This definitely makes a lot, so I'll be freezing half for later. I left out the green bell pepper because I forgot to buy one. TIP: use a food processor to quickly shred the beet and carrot. Read More
(3)
Rating: 1 stars
05/29/2020
I’ve never left a review for a recipe, but I’m just so upset. I followed the recipe exactly using fresh farmers market produce— beautiful red beets, unique purple potatoes, big crunchy carrots... all ruined. I’m new to owning & cooking w/ Instant Pot, but big lesson learned— 40 minutes on high is wayyyyy too long to pressure cook a veggie soup. The beautiful, vibrant colors were completely gone, like they were blanched from overcooking. Everything was mushy and bland. My family loves borscht, we were looking forward to this and it’s just a huge disappointment. I guess I’m just going to blend this and make a veggie stock, it’s not good for anything else. Really surprised there’s a positive review here at all. Read More
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