Instant Pot® Vegan Borscht
"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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Ingredients1 h 25 m servings 56
Original recipe yields 12 servings (6 liters)
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
- 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.
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- Cook's Note:
- To serve, add maybe a tablespoon of vegan sour cream (I like Tofutti® 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.
Per Serving: 56 calories; 1.3 10.4 1.6 0 52 Full nutrition
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