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!
For 8 Quart Instant Pot
For 6 Quart Instant Pot
Store: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
If you are not a fan of thick bean based soup cooked with dried beans skip the beans. If you would like to use canned beans, please use low sodium and adjust cooking time to 30 minutes and immediate Quick Release is OK.
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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