Instant pot Red Borscht

by Veronika Berastsen

Making borscht can seem like tedious task. Just because the ingredient list is pretty long. I do have a solution: make it into a one pot meal in an instant pot.

Takes about 10 mins to prepare all of the ingredients, throw them all into the instant pot and turn on for 5 minutes. Can you believe it, 5 minutes!

Ingredients:

2 beets

1 carrot

1/2 onion

1/2 cabbage head

2 celery sticks

3 cloves of garlic

parsley or any green garnish (dill, green onion, cilantro)

potatoes (optional)

beans (any canned beans you have on hand)

meat (optional if using meat, I like to use chuck roast cubbed or you can use any meat like chicken drumstick)

Water/broth

salt/pepper

1 bay leaf

montreal steak seasoning

I like to start slicing my cabbage in small easy to eat slices. Throw in the instant pot.

Then start chopping the rest of the vegetables. Onions, carrot, celery and potatoes (if you decide to add). All into the instant pot. Drain canned beans and add to pot.

+++If you decide to use meat I do it two different ways.

Way #1 is to fry the meat with oil in the instant pot on sauté button until browned. ( if you go this way you can also throw in your onions and carrots and celery to sauté few minutes)

Then add the cabbage and beans with water or broth and pressure cook for 5 minutes.

Way #2 Pressure cook meat with water for 5 minutes. Then throw in all the vegetables (cabbage, potatoes, onion, carrot, celery, beans) and pressure cook again for 5 minutes.

Once you release the steam, add in your beets, parsley, and garlic. Pressure cook for 1 minute. This step is optional, because the boiling hot water will cook your beets, parsley and garlic slightly. Sometimes I do cook it an extra minute, and sometimes I don’t. All depends on my mood that day.

Serve with a dollop of sour cream and some more green garnish. 

Instant pot Red Borscht

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 beets
  • 1 carrot
  • 1/2 onion
  • 1/2 cabbage head
  • 2 celery sticks
  • 3 cloves of garlic
  • parsley or any green garnish (dill, green onion, cilantro)
  • potatoes (optional)
  • beans (any canned beans you have on hand)
  • meat (optional if using meat, I like to use chuck roast cubbed or you can use any meat like chicken drumstick)
  • Water/broth
  • salt/pepper
  • 1 bay leaf
  • montreal steak seasoning

Instructions

I like to start slicing my cabbage in small easy to eat slices. Throw in the instant pot.

Then start chopping the rest of the vegetables. Onions, carrot, celery and potatoes (if you decide to add). All into the instant pot. Drain canned beans and add to pot.

+++If you decide to use meat I do it two different ways.

Way #1 is to fry the meat with oil in the instant pot on sauté button until browned. ( if you go this way you can also throw in your onions and carrots and celery to sauté few minutes)

Then add the cabbage and beans with water or broth and pressure cook for 5 minutes.

Way #2 Pressure cook meat with water for 5 minutes. Then throw in all the vegetables (cabbage, potatoes, onion, carrot, celery, beans) and pressure cook again for 5 minutes.

Once you release the steam, add in your beets, parsley, and garlic. Pressure cook for 1 minute. This step is optional, because the boiling hot water will cook your beets, parsley and garlic slightly. Sometimes I do cook it an extra minute, and sometimes I don't. All depends on my mood that day.

Serve with a dollop of sour cream and some more green garnish.

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