Instant Pot Borscht beetroot soup – perfect vegan and gluten-free pressure cooker recipe, also paleo and Whole30 friendly. This Instant Pot borscht best borscht recipe is such a lovely, hearty beet soup and it’s quick and easy when made with the pressure cooker. Having grown up in Ukraine, this pressure cooker borscht recipe is very close to my heart.

We use to eat borscht almost every week, and I’ve tried many variations over the years: with and without beef, with and without beans, vegetarian only, pureed and with diced vegetables, and the list goes on. Almost every country in East Europe has its own version of this delicious beetroot-based soup. This recipe is made without meat but I did use a combination of beef and vegetable stock cubes. You can use all vegetable stock to make this completely plant-based. The broth is also flavored with tomatoes or tomato paste and a little acidity from vinegar or lemon juice. I am also adding mushrooms, which will give a lot of depth and umami flavor to this borscht. Once everything is diced and shredded, the process is very simple.

Saute the veggies in some olive oil. Pressure cook on HIGH for 10 minutes with 5-minute natural pressure release. A slice of toasted rye bread or sourdough and the sour cream will also add some protein to this meal. Adding spinach or kale and beans will also provide extra iron for those on a plant-based diet.

Fresh dill or parsley are the preferred herbs in Borscht. 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. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. 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. Dried porcini mushrooms add a lovely umami flavour. You can get them at most deli shops and online. Regular mushrooms or dried shiitake mushrooms can be used instead. By Instant Pot Eats About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker.

This post may contain Amazon affiliate links, which means we receive a small commission for purchases made through these links. Please leave a rating as it helps other readers to discover this dish. 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. Can this be frozen and still be good once de-frosted?

Yes, this soup can be frosted. Can this be doubled in a 6 qt? Italian tomato paste was the only ingredient besides salt, pepper and apple cider vinegar that came from a store. 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.

Great call for replacing garlic with leeks as they do have a little garlicky taste. Way too much vinegar, the taste drowns out everything else. We haven’t had any similar feedback. I am wondering if you use white vinegar or apple cider?

Might also have been slightly different measurements of other things. 2 tbls of lemon juice instead of apple cider vinegar. 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. Can this recipe be used for a 3 qtr Instant Pot? Yes, you might need to reduce the ingredients by maybe a third but the timings should all be the same. 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.