Instant Pot® Vegan Borscht recipe

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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
3 bay leaves
salt and ground black pepper to taste

Nutrition Info

56.1 calories
carbohydrate: 10.4 g
cholesterol: : -
fat: 1.3 g
fiber: 2.8 g
protein: 1.6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 51.8 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

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

Recipe Yield

6 liters

Recipe Note

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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