Instant Pot Borscht is my Ukrainian grandma’s borscht recipe adapted for a pressure cooker. Serve this hearty cabbage and beet soup with lots of dill, garlic and sour cream. So good!
We love cabbage around here, from Instant Pot cabbage rolls, to Russian shchi, to unstuffed cabbage rolls.
Pressure Cooker Borscht
Instant Pot borscht. Borscht is Ukrainian cabbage and beet soup I grew up eating almost every week. Eventually, I have adapted my grandma’s borscht recipe to a pressure cooker. And it tastes just like hers. Even without any sauteing of vegetables in tomato sauce called “zazharka”. You throw everything in one pot and walk away!
What is borscht? It’ basically vegetable soup meets beets meets tomato soup.
Love beets? Try beets with goat cheese or arugula beet salad.
Ingredients for Borscht
These are a must have ingredients. Borscht is highly versatile!!! You might find recipe too long, but it’s just options for ingredients and different size Instant Pots.
Below I go over other variations depending what you have on hand and corresponding cook times.
- Beets
- Cabbage
- Potato, onion, carrot
- Tomato paste
- Garlic and dill
Borscht Variations and Substitutions
- Meat or soup bones: You can use any chicken pieces like drumsticks, legs, thighs or bones. The more fat or skin, more rich is the borscht. More classic choice would be beef short ribs or bones, and I recommend to make beef stock or bone broth first and only then make borscht.
- Tomato sauce or diced tomatoes: I prefer tomato sauce, passata or crushed tomatoes because it’s more hearty where as diced tomatoes contain more water. But I have used both.
- Ketchup: My mom’s trick. Worst case scenario you can add a bit of ketchup if you are out of canned tomato sauce. I am personally not a fan. My mom likes to add a squirt in any case.
- Sauerkraut: Borscht needs acidity (more on it in the next point) and sweetness. Sauerkraut adds that tangy taste that I personally love. It is optional but so good!
- Dried beans: The beauty of any Instant Pot beans recipe is that it can cook dried beans without soaking. I recommend to use white navy, pinto or lima beans. They tend to make Instant Pot cabbage borscht more hearty due to their high starch content.
- Red kidney beans fact: I tried and found dry red kidney beans make borscht very “beany” tasting and also change the colour to more orange.
- Canned beans: Reduce water to 5 cups (6 quart) and 8 cups (8 quart) and 15 minutes cook time is enough.
How to Make Instant Pot Borscht
- Prep: I prep ingredients and add them to the pot as I prep. Shred cabbage, rinse beans and meat (if using), dice onions, slice carrots, cube potatoes and cut beets into matchsticks. I like to cut beets last because of their “bleeding”.
- Do not stir and add liquids + seasonings: Pour water, tomato sauce/ paste, maple syrup, bay leaves, salt and pepper on top. Do not stir.
- Cook on High Pressure: Press Pressure Cook on High or Manual button for: any version without dried beans – 15 minutes, with dry beans – 35 minutes. It will take about 30 mins for it to come to pressure.
- While borscht is cooking, prep garnishes: Peel garlic, chop dill, slice lemon in half to prepare for squeezing (if not using vinegar).
- Wait 15 mins and release pressure: After 20 minutes is up, let it stand for 15 minutes. And then release pressure using Quick Release method by turning valve to Venting. It is OK to use Natural Release while you are away.
- Season more: Add lemon juice, grate garlic and add dill. We like lots of everything.
More Tips and Facts
- Cultures: Every Eastern European country has its own version of borscht soup. Every cook even within same family cooks their own version of borscht.
- Vegetarian borscht: Just veggies, would be nice to add canned beans for protein. Cook for 15 minutes.
- Borscht with beef: I recommend to use beef ribs or soup bones and make stock or bone broth first. So much flavor!!! After cook for 15 minutes.
- Borscht with chicken: Add bone in chicken pieces and cook for 20 minutes.
- Borscht with dried beans: Use white, pinto or lima beans and cook for 35 minutes.
- Borsch develops flavors: Borscht tastes even better next day. Freshly cooked tastes amazing too. Just different.
- It is important to add fresh garlic and dill after borscht has finished cooking!
- More tips: If you are new to pressure cooking, check out my Instant Pot guide. If you don’t have an Instant pot but want to buy one soon, check out which Instant Pot to buy.
How Ukrainians Serve Borscht
- Sour cream or plain yogurt. As much as you want. Alex loves a dollop of mayo. I don’t but it’s an option too.
- More garlic. Yes! I know you might think I’m crazy but I’m Ukrainian. We always ate borscht while biting on a clove of garlic. So good! Garlic is nature’s antibiotic, did you know?!
- Rye bread. If you could only smell and taste freshly baked Ukrainian rye bread from the bakery, you would understand why I think bagged, sliced and good for 10 days North American bread is a joke. I would cut a garlic clove in half and rub it all around the slice, especially the crust. So good! These days we satisfy ourselves with organic bagged whole grain bread, toasting helps.
As a kid, I also would rub a slice of rye bread all over. Spread sour cream on top. And sprinkle with salt. So probably weird to you but so good to me!:) I get it. Eating crickets sounds weird to me to but many do. Can’t argue about tastes and cuisines.
Enjoy, friends!
How to Store and Reheat Borscht
Storing: Refrigerate borscht for up to 5 days. It is like wine and gets only better with time.
Freezing: Freeze in an airtight container leaving some room for expansion. Borscht freezes beautifully. Thaw on a counter for a few hours or bottom shelf of the fridge overnight.
Reheating: Reheat only amount you need in a small pot by simmering and stirring on low.
More Instant Pot Recipes
- Instant Pot lentil soup
- Instant Pot chicken noodle soup
- Instant Pot split pea soup
- Instant Pot chicken and potatoes
- Instant Pot chicken tortilla soup
- Looking for more dinner ideas? Check out my most popular collection of 45 healthy Instant Pot recipes.
Instant Pot Borscht {Authentic}
Instant Pot Borscht is my Ukrainian grandma's borscht recipe adapted to pressure cooker. Serve this hearty cabbage and beet soup with lots of dill, garlic and sour cream. So good!
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Servings: 7 (6 Qt.), 10 (8 Qt.) servings
Calories: 211kcal
Ingredients
For 8 Quart Instant Pot
- 2 lbs cabbage coarsely shredded
- 1.5 lbs 5 large potatoes, cubed
- 1 lb 3 medium beets, cut into sticks
- 2 large carrots sliced
- 1 large onion chopped
- 1 cup white, pinto or lima beans, dried *
- 1 lb any chicken, beef or soup bones (optional)**
- 12 cups water
- 14 oz can tomato sauce low sodium
- 6 oz can tomato paste low sodium
- 1 tbsp any sweetener
- 3 bay leaves
- 2 1/2 tsp salt
- Ground black pepper to taste
- 1 tbsp vinegar or lemon juice
- Lots of freshly grated garlic
- Lots of fresh chopped dill
For 6 Quart Instant Pot
- 1.5 lbs cabbage coarsely shredded
- 1 lb 3 large potatoes, cubed
- 2 medium beets cut into sticks
- 1 large carrot sliced
- 1 small onion chopped
- 3/4 cup white, pinto or lima beans dried*
- 1/2 lb any chicken, beef or soup bones (optional)**
- 8 cups water
- 14 oz can tomato sauce low sodium
- 6 oz can tomato paste low sodium
- 1/2 tbsp any sweetener
- 2 bay leaves
- 1 3/4 tsp salt
- Ground black pepper to taste
- 1/2 tbsp vinegar or lemon juice
- Lots of freshly grated garlic
- Lots of fresh chopped dill
Instructions
- In Instant Pot, add ingredients in the following order: cabbage, beans (if using), potatoes, beets, carrots, onion and chicken or bones (if using). Do not stir.
- Pour water and then add on top tomato sauce and paste, sweetener, bay leaves, salt and pepper. Do not stir.
- Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for: vegetarian and/or with canned beans - 15 minutes, with chicken - 20 minutes, with dried beans - 35 minutes.
- After Instant Pot has finished cooking, let Instant Pot borscht stand for 15 minutes or longer. And then release pressure using Quick Release method by turning valve to Venting and open the lid.
- Add vinegar, fresh garlic and dill. We like lots. Stir and adjust any seasoning to taste.
- Serve hot with a dollop of sour cream or yogurt, rye or whole wheat bread and more garlic.:)
Storing: Refrigerate borscht for up to 5 days. It is like wine and gets only better with time.
Freezing: Freeze in an airtight container leaving some room for expansion. Borscht freezes beautifully. Thaw on a counter for a few hours or bottom shelf of the fridge overnight.
Reheating: Reheat only amount you need in a small pot by simmering and stirring on low.
Notes
- *Red kidney beans fact: I tried and found dry red kidney beans make borscht very "beany" tasting and also change the colour to more orange.
- *If using canned beans or no beans at all: Reduce water to 5 cups (6 quart) and 8 cups (8 quart).
- **Borscht with beef: I recommend to use beef ribs or soup bones and make stock or bone broth first. So much flavor!!!
- **Borscht with chicken: Add bone in chicken pieces and cook for 20 minutes.
- Vegetarian borscht: Just veggies, would be nice to add canned beans for protein. Cook for 15 minutes.
- Borsch develops flavors: Borscht tastes even better next day. Freshly cooked tastes amazing too. Just different.
- Tomato sauce or diced tomatoes: I prefer tomato sauce , passata or crushed tomatoes because it's more hearty where as diced tomatoes contain more water. But I have used both.
- Ketchup: My mom's trick. Worst case scenario you can add a bit of ketchup if you are out of canned tomato sauce. I am personally not a fan. My mom likes to add a squirt in any case.
- Sauerkraut: Borscht needs acidity (more on it in the next point) and sweetness. Sauerkraut adds that tangy taste that I personally love. It is optional but so good!
Nutrition
Serving: 2cups | Calories: 211kcal | Carbohydrates: 44g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 755mg | Potassium: 954mg | Fiber: 11g | Sugar: 13g | Vitamin A: 1559IU | Vitamin C: 51mg | Calcium: 117mg | Iron: 3mg
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When I was a little girl{40yrs ago, easily!}, I had a Ukranian babysitter – an older lady. I loved her borscht & can’t wait to try this! I’ve had some in between now & when I was little, but it never was as good as hers. I’ve never tried to make any, but I will now & can’t wait to do it!!!
I hope you enjoy!:)
I have made this recipe a few times now and it always turns out so delicious!
Just like Moms 🙂
Thank you for sharing this wonderful recipe!
5 Stars worthy, that’s for sure!
Thanks Kathy! Your review means a lot 🙂
Wonderful, spot on and could not be easier in the instant pot! Made per recipe and used one large beef soup bone that added the perfect amount of flavor. The fresh lemon juice, dill and grated garlic at the end provides freshness and superb balancing of flavors to achieve that traditional borscht taste. Love, love love!
Thanks for the great feedback, Alaina!
Wow! Just made this tonight. So glad I found this. I will never go back to making it on the stove again. So much more flavor than the recipe I’ve been using. I followed the measurements almost exactly, and it did fill my 6-quart pot right to the top, which they say you shouldn’t do … though everything came out okay.
Hi Darrin! I am so happy to hear that you liked the instant pot borscht version. It’s recommended not to fill up past the fill line, but I am glad it turned out good for you!
I love your recipe thanks for sharing followed everything but didn’t add any beans though this will be my borscht recipe from now on
I am so happy to hear this Sonia!
Olena: Outstanding! Followed your advise and the recipe and can hardly wait to taste it again after a few days “fermenting” in the refrigerator. Being of Lithuanian heritage, I am used to more beets, but this combination exited my taste buds to no end. Thanks again for giving alternatives and specific directions easy to follow! By the way, I used dry Navy beans, a lot of garlic and tossed in some sauerkraut at the end in place of the vinegar.
I’m so happy to read this! Thanks for your positive feedback, Vic! Yes if you have sauerkraut it’s next level borscht!!!
Plan on making this borscht soon but wondering if beets need to be cooked or raw. I am assuming peeled raw and cut.
Hi Vic. Your assumption is correct…peeled, raw and cut into matchsticks!
We’re going through the coldest weather of the winter so far, and I had some dill in the freezer and a cabbage, so I thought why not make borscht. I am an avid instant pot user and found this terrific recipe. I’d never made such a large amount of food in my instant pot and it took a while to pressurize. Also, for some reason about half of the dried cranberry beans I put in didn’t cook. Next time I’ll soak them first — this might result in more even cooking, or perhaps, identifying beans that are too old/dry. Otherwise, the flavor was excellent and I’m going to have a lot of borscht to get me through this cold, rainy weather. Next time I’ll get some sauerkraut for the finishing touch.
So happy to hear that!!! Yes, I think it’s a problem of older beans and soaking will help. Enjoy!
I wasn’t sure about the addition of the beans, but they work! The many flavors and textures come together for a truly memorable, hardy soup. One of my favorite restaurants in NYC is the Ukrainian diner Vaselka, where I would eagerly wait for Sept when hot beef borscht soup would return to the seasonal soup menu. This recipe is the closest I’ve tasted to their famous soup. Definitely include some raw sauerkraut at the end for its distinctive tang, which makes for a delicious and complex broth.
Thank you so much for your wonderful review. If I ever get the chance to visit NYC, I will have to eat at Vaselka! Sauerkraut would be a great addition to this borscht!
I just made this tonight following your recipe and it was delicious! I think I cooked mine for too long though, because all my cabbage disintegrated and all my beets lost their color, haha! The soup was more orange than the classic borscht color.
But it sure tasted amazing!!
How long did you cook it for? Also different colour is from dried red kidney beans. If you use canned or cooked, should be more red borscht – classic.
I made the vegetarian and used dried great northern beans. I’m fond of puréed soup so puréed, just stirring in the greens at the end. Very good but needs aged. My grandmother also Ukrainian likely used sauerkraut as well as cabbage. I am 2nd generation and remember the rye bread from the bakery at the top of the hill. A good healthy soup shared with neighbors. Thank you Olena
You are very welcome Mary Ann!
Can you please clarify how much vinegar or lemon juice? Says 1 or 1/2 of …??? Thanks!
If you are using the 8 quart recipe, it is 1 tbsp of vinegar/lemon juice. For the 6 quart IP recipe, it is 1/2 tbsp vinegar/lemon juice.
What is the measure for the vinegar? T, C? Will balsamic work? Thanks for the great recipe!
Hi Bethany! Just fixed the measurements (sorry just switched over to a new recipe card program). It is TBSP! I haven’t used balsamic vinegar before. I prefer to use white vinegar.
Bethany, we just made this with red wine vinegar, and it was great! I bet it will be delicious with balsamic too! Maybe half it just in case (since it’s kinda on the stronger side)?
I am truly confused. First a brief ancestry of myself…. I am Ukrainian & Polish (maternal grandfather from Germany over 600 years prior to living in the Ukraine). Mama & baba (both Baba’s family born & brought up in the Ukraine for 8 centuries that we can trace) until they came to the USA in 1953. Papa from Poland (his city is now in Belarus since WWII) I have followers (some who have become good friends from the Ukraine, Poland & the world).
Can you explain why you have beets & beans in your “Authentic Ukrainian Borscht”? Russian & Polish Borscht have beets, but no tomato & certainty no beans. From every Ukrainian & references in history, Ukrainian Authentic Borscht has Beef / beef bone broth, cabbage, tomato, potato & a few spices… Sour cream or plain thick yogurt (what people calk Greek style) dollop at the end. Served with Pirozhki (soft yeast based hand pie stuffed with beef and/or beef with rice mixture & baked). I am curious to know why your “Authentic Ukrainian Borscht” has beets & beans. I love learning new things.
Hi Anna. There are as many variations of borscht in Ukraine as regions and families. Even within same family women cooked borscht differently. And yet born and raised in Ukraine I have never heard of borscht without beets. That’s not borscht but rather cabbage soup. No tomato is not borscht either – cabbage soup “Schi”. Poland and Croatia etc. have their own borscht.
Borscht is a peasant food. It started way back then when people had nothing, no beef, and to give it protein and volume they used beans. As my recipe states they are a variation and optional.
“Served with Pirozhki” is from a movie lol. Borscht is served with rye bread in real life. Nobody had time to go to work, do laundry by hand, walk to grocery store every day and make pirozhky when I was growing up.
Overall, one thing I learnt from people born in North America but with ancestry from Ukraine is that their family recipes, first and last names have been modified with years and are far from “authentic”.
Perfect answer! Agree, beets are a must and my favorite bowls of borshch growing up in Ukraine had hearty beans in them. We just made it today, and this was perfect! So glad my first borshch turned out so good! Thx for the excellent recipe! We used a variation with 4 chicken thighs, a can of cannellini beans, and slightly more cabbage, but less potatoes. So glad we have plenty of delicious leftovers to be had for a while!
So happy to hear this Olga 🙂
I know I’m late to the party, but I just read Anna’s comment & am sitting here fuming (lol) in disbelief. I’m from Ukraine & have never heard of borsht without beets or tomatoes. That just does not compute. My mother uses white beans. I rarely do, simply because I forget. I love borsht with veal tails. That’s my preference, or meatless in the summer. But ALWAYS with beets and tomatoes. Come on, people, get with the program! LOL And rubbing fresh garlic clove on rye bread, preferably gorbushka… YUMMMM I also like it with vareniki s kartoshkoy, although I don’t make them.
Hi! I am born and raised Ukrainian! Growing up, my mom cooked borscht with either beef (prefered) or beans ( we were poor and beef was a luxury item). So, yes, this recipe is VERY authentic! Haven’t made in yet but super excited to adopt it to my instant pot! Thank you!
I made it, but I was in a hurry and I use can beet and boneless chicken on pieces and I cook in 15 minutes, not bad for the first time with non fresh beets
This is amazing!! I found the 5 c of fluid fills it to the top, when using canned beans!!! We LOVE THIS SOUP!! fast, easy and delicious
Just made this tonight and it was an easy to follow recipe. Next time I make borscht I might try to do it on the stove as I find the instant pot makes the vegetables too soft for my liking. But… I loved the flavour of this soup! The sour cream & fresh dill and fresh garlic are what makes it taste wonderful. Thanks for sharing your recipe.
You are very welcome Alisa!
THIS IS AWESOME!!!! Such a nutritious and easy recipe, and the 5C of water filled it to capacity in my 6L instant pot!! Could NOT be better!!
Is the tomato paste a must in this recipe. I find it sours a soup. I have made borscht
Only using canned plum tomatoes that I chop up. Thanks
You are welcome to try the borscht without the tomato paste. I have always made my borscht with it.
The sour cream turns this wonderfully earthy dish into a gourmet meal. I am amazed at the flavor of the simple recipe, and it is so nutritious. This will be a staple on our menu.
Hi Randy! I am thrilled to hear that you enjoyed this recipe so much!
Made this twice now. Turns out beautifully and tastes like I remember from when I was younger
That’s fantastic Holly!
I just made it! I didn’t have kidney beans so I used red lentils instead, there fore cutting the cooking time to 20′ and it worked really well. I also made it with half broth half water. It came out sooo so good!
Fantastic to hear Ale!
If I don’t use beans or meat, and will use grated carrot & beets, do I need to adjust anything? Also, can I add celery? I always use celery in borsht.
Same cook time and you can add celery.
Made it without potato and with beef. Came out delicious!
Hi Olena;
Could you please tell me what cooking time and temperature would be
if I cooked this on my stove top.
I do not have an Instant Pot.
Thank you.
Hi Nancy. I have stovetop borscht recipe. 🙂
Excellant recipe. We made it and couldn’t get enough of it. Absolutely delicious…and super easy to make. Thank you for sharing!!
You are very welcome. 🙂
Excellent borscht recipe!
The colour and flavour is great. So often borscht is orange by the time it’s served; this was nice and red. Adding the garlic and peas at the end preserved the flavours.
My grandparents were Ukrainian too and I’ve been eating and making borscht since I can remember.
This recipe is a keeper and I’ve made it several times now without fail.
Thanks for sharing it !
You are so welcome, Joanne! I can see you have Ukrainian last name.
Yum. Made this 2X now. first time as per recipe, second time I changed it up a bit. first time rough chop veg, 2nd time fine chop everything. Oh lets see 2nd time: red cabbage, carrots, spuds, black beans, onion, peas, beets, garlic, bay leaves, stir-fry chopped meat (needs more), I don’t usually measure spices & I use very little salt as my wife can’t have it. I like the instant pot, it is a great reminder of my old pressure cooker, but easier. Thanks.
Sounds great! Glad you enjoyed my family’s recipe.
We made this recipe again yesterday. We put in a pound of ground beef and vegetable stock instead of water.
That is so amazing to hear! Glad you enjoyed my recipe!
We made the recipe with pinto beans and beef neck bones. I didn’t chop the vegetables smalls enough, so I used an immersion blender and the end result was heavenly. I added saukraut to mine at the end and it was a perfect touch! I plan to make it again.
Awesome Karen!
Oh! Oh, oh, oh, OH! Olena I am so happy to see borscht for my new 6qt. Instapot! I’ve had it but hardly used it because I just wasn’t convinced. Why would a retired coupon ever need one? I finally gave in and now love that thing!
I want to make this borscht so original your grandma would be proud! (Besides the Instapot, that is) I’m talking about the most vintage flavors that she would have made for you! Is this how her would have tasted? Or would she have used cider vinegar? Or any other small additions she would have used or left off? I’m sorry, I just want to make it perfect! Laurel
No cider vinegar. We didn’t have any. Plus she didn’t add any acid. It was more sweeter. Only other difference she did use beef bones always instead of beans. There. It will be 100% my grandmas.
Olena, I can totally relate rubbing homegrown garlic on a crust of the rye bread. I do it up to this day. I also spread a little butter on the soft part of the bread, broil in the oven for a minute is so and it goes so good with borscht. I even thought my kids to eat it that way. It’s especially great during cold weather to prevent viral and bacterial sicknesses. I ? agree that garlic is a natural antibiotic! Biting on a garlic clove along with eating borscht we almost never got sick us kids compared to our kids. You will not make my bite on a chunk of garlic clove for $100 bucks! Sorry for a lengthy.
So which rye bread do you use? Juts from the grocery store? Yes, butter on broiled bread so good! Haha, I don’t think I can make my kids bite on a clove of garlic either. I don’t think I have ever tried though…Here we go, next time.:)