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Authentic Instant Pot Borscht

instant pot borscht

4.9 from 13 reviews

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!

  • Author: Olena of ifoodreal.com
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 7 (6 Qt.), 10 (8 Qt.) servings 1x
  • Category: Soup and Stew
  • Method: Instant Pot
  • Cuisine: Ukrainian
Scale

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 red kidney beans, dried (optional)
  • 1 lb any chicken, beef or bones (optional)
  • 12 cups water
  • 14 oz can tomato sauce, low sodium
  • 6 oz can tomato paste, low sodium
  • 1 tbsp maple syrup or honey
  • 3 bay leaves
  • 2 1/2 tsp salt
  • Ground black pepper, to taste
  • 1 lemon, juice of
  • 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 red kidney beans, dried (optional)
  • 1/2 lb any chicken, beef or bones (optional)
  • 8 cups water
  • 14 oz can tomato sauce, low sodium
  • 6 oz can tomato paste, low sodium
  • 1/2 tbsp maple syrup or honey
  • 2 bay leaves
  • 1 3/4 tsp salt
  • Ground black pepper, to taste
  • 1/2 lemon, juice of
  • Lots of freshly grated garlic
  • Lots of fresh chopped dill

Instructions

  1. 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.
  2. Pour water and then add on top tomato sauce and paste, maple syrup, bay leaves, salt and pepper. Do not stir.
  3. Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 35 minutes.
  4. 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.
  5. Add lemon juice, fresh garlic and dill. We like lots. Stir and adjust any seasoning to taste.
  6. 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

  • Canned beans: Reduce water to 5 cups ( 6 quart) and 8 cups (8 quart) and 15 minutes cook time is enough.
  • If you are not a fan of thick bean based soup cooked with dried beans skip the beans.
  • Substitute tomato sauce with diced or crushed tomatoes.
  • Substitute maple syrup or honey with any sugar.
  • Instead of lemon juice use white or apple cider vinegar.

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