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instant pot borscht
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4.96 from 49 votes

Instant Pot Borscht

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!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Soup and Stew
Cuisine: Ukrainian
Servings: 7 (6 Qt.), 10 (8 Qt.) servings
Calories: 211kcal
Author: Olena Osipov

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
US Customary - Metric

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.:)

Notes

  • Store: Refrigerate borscht for up to 5 days. It is like wine and gets only better with time.
  • Freeze: 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.
  • 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 beef broth or Instant Pot beef 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.
  • 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.
See recipe post for more tips and FAQs.

Nutrition

Serving: 2cups | Calories: 211kcal | Carbohydrates: 44g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Sodium: 755mg | Fiber: 11g | Sugar: 13g