Homemade garden fresh Borscht is packed with vegetables and cooked perfectly tender in beef broth. This recipe is quick and easy because of the Instant Pot!
Course Main Course
Cuisine Eastern European
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Pressure building 15 minutesminutes
Total Time 50 minutesminutes
Servings 8servings
Calories 71kcal
Ingredients
1tablespoonolive oil
1largeonionsliced
4largebeetspeeled and sliced into thick matchsticks (about 2 ½ pounds)
3largecarrotspeeled and sliced into thick matchsticks (about 12 ounces)
3cloves garlicminced
3mediumpotatoespeeled and sliced into thick matchsticks (about 1 pound)
Use the saute mode on your Instant Pot or electric pressure cooker to heat the oil. Add the onion, beets, carrots and garlic. Allow to cook, stirring only occasionally, for about 10 minutes.
Add the potatoes, 1 quart of beef broth, and 1 tablespoon of kosher salt. Seal lid and cook on high pressure for 15 minutes.
Quick release pressure. If pressure cooker is big enough to accommodate cabbage and remaining beef broth, add now, seal lid, and cook on high pressure for 2 minutes. If not, transfer all ingredients from pressure cooker into large pot on stove, add cabbage and remaining broth, and bring to a boil. Cook just until cabbage softens.
Add red wine vinegar and fresh dill. Stir well and add salt and pepper, to taste. Borscht should be thick enough that it can nearly hold your spoon up, but there should be enough broth to make it resemble a soup. Serve each bowl with 2 tablespoons of sour cream.