Recipes

Instant Pot® Vegan Borscht

Name: Instant Pot® Vegan Borscht
Prep time: 25 min
Cook time: 55 min
Total time: 85 min
Ingredients: 1 tablespoon canola oil, or as needed; 0.5 large onion, diced; 8 cups water, divided; 0.5 medium head cabbage, finely shredded; 0.75 pound beets, grated; 0.5 pound potatoes, cut into small cubes; 2 carrots, grated; 1 green bell pepper, chopped; 3 bay leaves; salt and ground black pepper to taste

2.5

(2)

2 Reviews

2 Photos

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.

Recipe by MrNyamNyamkin

Published on April 4, 2019

2

Prep Time:

25 mins

Cook Time:

55 mins

Additional Time:

5 mins

Total Time:

1 hrs 25 mins

Servings:

12

Yield:

6 liters

Jump to Nutrition Facts

Ingredients

1 tablespoon canola oil, or as needed
½ large onion, diced
8 cups water, divided
½ medium head cabbage, finely shredded
¾ pound beets, grated
½ pound potatoes, cut into small cubes
2 carrots, grated
1 green bell pepper, chopped (Optional)
3 bay leaves
salt and ground black pepper to taste

Directions

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.
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 (per serving)

56	Calories
1g	Fat
10g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 56
% Daily Value *
Total Fat 1g	2%
Saturated Fat 0g	1%
Sodium 52mg	2%
Total Carbohydrate 10g	4%
Dietary Fiber 3g	10%
Total Sugars 4g
Protein 2g
Vitamin C 28mg	141%
Calcium 29mg	2%
Iron 1mg	4%
Potassium 301mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.