This Instant Pot borscht is such a lovely, hearty beet soup and it's quick and easy when made with the pressure cooker. It's delicious, full of nutrients. vegan-friendly, and gluten-free.

Instant Pot Borscht (Beet Soup)

1 medium white onion, chopped

1 teaspoon salt

2 tablespoons olive oil

white potatoes,

1 large carrot, grated (about 4.5 oz/ 125 g)

2 medium beets

1/4 medium white cabbage, thinly sliced (12 oz / 350 g)

garlic, diced

10-15 g / 1 oz dried porcini mushrooms

3 tablespoons apple cider vinegar

1.5 tablespoons tomato paste

1 cube beef stock (or replace with another vegetable cube

1 cube vegetable stock (I

1/2 teaspoon pepper

1.25 Litres filtered water (5 x 250 ml cups)

parsley

Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).

Add the onions and olive oil and sauté for 2 minutes, until softened. Add potatoes, carrots and beets, and stir through, then add the cabbage, garlic and the rest of the ingredients. Stir through and press Keep Warm/Cancel button.

Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and set to 10 minutes. After 3 beeps the pressure cooker will start going. Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.

Serve the soup with chopped fresh parsley and a dollop of sour cream or full-fat Greek yoghurt.

I doubled the recipe and it fit perfectly in my 8qt. Instant pot. I had chicken bone broth on hand, so I used that in place of most of the water and boullion (when I ran out I used water.) Otherwise, I followed the recipe exactly, including the mushrooms. It was tasty, and cooked perfectly without adjusting the time. It has a mild but pleasant flavor, and I like it even though I'm not a beet fan. Thank you!

I followed the directions exactly, but for some reason it wasn’t as a deep red as your in color, it was more of a very light red-orangey. Do you know why this can happen?

Add vinegar + 1 tbl spoon of lemon juice before you put in the beets, it will help to keep the color.

Really great recipe, I made it as written and it's a definite keeper.  Next time I'll  try it with lemon juice instead of apple cider vinegar even tho it's kinda perfect the way it is.

My wife and I were very impressed.  Had never even heard of beet soup before.  This is completely worth trying.

Sounds great! Ive been on instant pot beet thing for a couple of days now, I've never made home made before, excellent! So now I'll try my hand at this recipe. Any ideas for adding meat? Problem is I'm staying away from red meat, any suggestions? How much? etc.  And you said beans?? Suggestions there too please, how much etc.
Thanks!

Looking forward to making this especially because I have everything in the house. The only issue is I have a 1 lb container of dried mushrooms (porcino and others). Can you give me a ballpark on how many mushrooms 5 grams is? Something like, "about 3 - 3" dried mushrooms. " Don't own a scale so would really help. Thanks!

I hadn't had borscht in many years so thought I would try it out. So delicious! I am planning on making it again. As a vegetarian it was perfect without meat . Thank you!

I love borscht! Whenever I am in Ukraine I have it at nearly every meal! This is the best Instant Pot recipe for borscht I’ve been able to find. Easy to do in one pot and very authentic tasting! Thanks for sharing!

I forgot to rate it with my reply, and give it 5 stars!  I would give it 10 if possible:  5 for the great, authentic flavor, and 5 for the wonderful memories it evoked!

I lived in Russia in the 1990s and had been searching for a quick way to make the delicious vegetarian cold borscht we ate all summer long. This brought me back a few decades. The recipe was really easy (once I finished all the tedious chopping, which is just par for the course for soup anyway), and so addictively healthy that I couldn't stop going back for more. I substituted all of the water and bouillon with vegetable broth I had made from kitchen scraps in the Instant Pot the day before, and I omitted the mushrooms simply because I didn't have any. We served this with fresh smetana and chopped dill, along with a few sliced hard-boiled eggs. Oh, the memories! Also, to address a prior comment, my soup was also somewhat orange in color (despite my having used dark red beets) until I chilled it overnight. It was a very dark ruby color when I served it for lunch the following day.

I just made this and served with a dallop of sour cream, fresh dill, and crusty rolls.  My Husband said it was damn delicious and reminded him of his Baba’s borscht.  Thx for a keeper recipe.

Made this soup yesterday.  It is Wonderful!!

Way too much vinegar, the taste drowns out everything else. Would be better with just 1tbsp

Thanks for this  recipe!
I use 1 - 2 tbls of lemon juice instead of apple cider vinegar.

This was really, really delicious and tasted exactly like a borscht that I had in a restaurant.  Great recipe and so simple to make.  I left out the garlic due to allergies, and added leeks and half an onion, plus a bit of dill.

Good recipe!  Very comforting and nutritious.  Can this be doubled in a 6 qt?

Very good borscht, cooks quickly and very tasty. The only point I would make is that prep time is definitely not 15 minutes. I had to chop and shred the veggies by hand and use a grater so unless you have a food processor be prepared for the prep time to be closer to an hour.

instant pot borscht (beet soup)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 4

Author : Instant Pot Eats

Ingredients

Instructions

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