Instant Pot® Vegan Borscht

  • Recipe By
  • Published May 3rd
  • Ready In1h 25m
  • Servings12
  • Calories56
My version of traditional Eastern European beet root soup, made without animal products and to be cooked in an Instant Pot®. It's very easy to make: Just cut and prepare the veggies, put them into the pot, and start the Soup program. Then you can go do other stuff. This recipe yields about 5 or 6 liters of borscht. Lasts me a week. By the way, it's often said that borscht gets tastier in the refrigerator.

Instant Pot® Vegan Borscht Ingredients

The following are the ingredients needed to make delicious Instant Pot® Vegan Borscht for 12 servings:

  • 1 tablespoon canola oil, or as needed
  • 1/2 large onion, diced
  • 8 cups water, divided
  • 1/2 medium head cabbage, finely shredded
  • 3/4 pound beets, grated
  • 1/2 pound potatoes, cut into small cubes
  • 2 carrots, grated
  • 1 green bell pepper, chopped (optional)
  • 3 bay leaves
  • salt and ground black pepper to taste

Instant Pot® Vegan Borscht Cooking Instructions

  • Prep25m
  • Cook55m
  • Ready In1h 25m

To cook Instant Pot® Vegan Borscht, you need about 25 minutes of preparation time. The time needed to cook this Instant Pot® Vegan Borscht is about 55 minutes , and you can serve your Instant Pot® Vegan Borscht within 1 hour 25 minutes . The following are the steps to cook Instant Pot® Vegan Borscht easily:

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil and onion. Cook, stirring often, until translucent, 3 to 5 minutes. Add a splash of water to stop cooking.
  2. 2 Add 8 cups water, cabbage, beets, potatoes, carrots, bell pepper, bay leaves, salt, and pepper to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Notes

  • Cook's Note:
  • To serve, add maybe a tablespoon of vegan sour cream (I like Tofutti® in the white package). It's to be stirred before eating. It's optional though, and I often eat this borscht without it. Add some green onions or dill weed (optional). Another idea is to add some croutons. Eat borscht with bread; rye is authentic. Alternatively, I often toast some tortillas.

Nutrition Facts

Per Serving: 56 calories; 1.3 gram of fat; 10.4 grams of carbohydrates; 1.6 grams of protein; 0 milligrams of cholesterol; 52 milligrams of sodium.

  1. Feb 3rd 2019

    This was a pretty easy way to make borscht in the Instant Pot. It definitely needs quite a bit of salt to make the flavors pop. I think maybe using vegetable broth instead of water would hav ...