Recipes Instant Pot® Vegan Borscht 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 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. I Made It Print Nutrition Facts (per serving) 56 Calories 1g Fat 10g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved