Instant Pot Borscht


  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 cups cabbage shredded
  • 3 medium beets peeled and diced
  • 1 ½ cups carrots peeled and sliced (2-3 carrots)
  • 1 ½ cups large potatoes, peeled and cubed (1-2 potatoes)
  • 3 garlic cloves minced
  • 5 cups vegetables stock
  • ¼ cup tomato paste
  • 1 ½ cups crushed tomatoes
  • 1 tbsp sugar
  • 2 tbsp apple cider vinegar or lemon juice
  • 2 bay leaves
  • 1 tbsp salt
  • 3 tbsp fresh dill chopped
  • ¾ cup sour cream for serving
  • Select Saute and set the time for 10 Minutes. Add oil.
  • Add the onion to the pot and Sauté for 3-4 Minutes, until the onions have softened. Add the garlic and cook for 1 Minute.
  • Add the tomato paste, stir well, and cook for 1 Minute. Press Cancel.
  • Add the crushed tomatoes and vegetable stock. Stir well to lift any brown bits stuck to the bottom of the pot.
  • Add the cabbage, beets, carrots, potatoes, sugar, vinegar, bay leaves and salt.
  • Secure the lid on the pot and make sure the vent is in the seal position.
  • Select Pressure Cook – High - set the time for 20 Minutes.
  • When cooking time is completed, allow a 10-Minute Natural Release, before carefully releasing the remaining pressure.
  • Remove the bay leaves and stir in the fresh chopped dill. Taste and season with more salt if needed.
  • Serve with sour cream, fresh cracked black pepper, and more fresh dill for garnish.
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