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Instant Pot Borscht Soup is full of nutrients, flavor, and so perfectly easy to make in less than 30 minutes! You’ll love this classic Eastern European dish with an Instant Pot variation. You can make this soup with flavorful beef or a vegetarian option! If you’re always looking for quick and nourishing meals, this is one of those Instant Pot recipes you’ll want to save and make on repeat. Soups like this one prove that wholesome and comforting can absolutely go hand in hand.
What is Borscht Soup?
Borscht Soup (Beet Soup) is a traditional Eastern European dish that originates from Ukraine. Borscht is loaded with red beets, and yummy vegetables like cabbage, potatoes, onions, and fresh dill on top! It’s tangy, loaded with texture, and served with dallop of sour cream. Borscht soup can be served hot or cold; making it an ideal meal all year!
As a nutritionist, I love a veggie packed soup. Borscht is particularly special– a nutrient powerhouse! It’s loaded with antioxidants and fiber, and also a fantastic source of folate, B6, iron, and manganese. Beets also provide us with other healthy benefits like improved blood flow, and lower blood pressure. I love adding cabbage because it adds both flavor and a tender-crisp texture to recipes, along with a powerful dose of nutrients like fiber and vitamin C.
When this reader request came in for a Borscht Soup recipe, I was happy to re-create this dish! Living in Europe for four years, I definitely had my share of delicious borscht recipes. One of my sweet neighbors in Germany was from Ukraine, and she once had me try her authentic Borscht soup. I loved it! My favorite part was actually the sour cream and fresh dill. Making this at home gave me some major travel nostalgia!
Whether you’re feeding a crowd or meal prepping for the week, I’ve got you covered with these beef recipes.
How to make Instant Pot Borscht Soup
We’re using my favorite appliance: the Instant Pot! So many of you love my Instant Pot Recipes. We’re hitting the easy button for this one!
Gather up these simple ingredients (scroll down to recipe card for measurements:
- Beets
- Carrots
- Yukon gold potatoes
- Cabbage
- Onion
- Garlic
- Sirloin steak (optional)
- Tomato paste
- Red wine Vinegar
- Vegetable or beef broth
- Sour cream (optional)
- Fresh dill
The Directions:
- Start by prepping the veggies. I peeled my beets and used the attachment to my food processor to create grated beets. Dice up the onion, potato, carrots, and cabbage.
- Saute the onion and garlic in the Instant Pot. Now add in the beef (if using) and saute for another 3-5 minutes.
- Top with beets, carrots, potatoes, vinegar, tomato paste, and broth. Secure the lid and select manual (high pressure), and select 12 minutes. Use a quick release.
- Pour into into individual bowls and top with sour cream (if using) and fresh dill.
Can I make Borscht Soup Vegetarian?
Yes! You can enjoy a Vegan/Vegetarian version. It makes a fantastic detox soup! Omit the beef, and add in one extra beet and 12 oz sliced mushrooms. Adding mushrooms to recipes like this is a go-to for me. They’re earthy, flavorful, and make everything feel a little more comforting. Use vegetable broth in place of beef broth.
Can I make this in the Slow Cooker?
Absolutely! Follow the same prep directions. Saute the onion, garlic, and beef together on the stovetop. Add them to the slow cooker and cook on low for 6 hours.
Instant Pot Borscht Soup
Equipment
- Pressure Cooker
Ingredients
- 1 tbsp olive oil or avocado oil
- 1/2 large white onion, (diced)
- 2 cloves garlic, (minced)
- 1.5 lbs top sirloin steak, (cut into bite sized pieces)
- 2 medium red beets, (peeled and grated)
- 3 cups diced Yukon gold potatoes
- 2 large carrots, (peeled and diced)
- 3 cups sliced and chopped cabbage, (red or green)
- 4 cups beef or vegetable broth
- 1/4 cup red wine vinegar
- 2 tbsp tomato paste
- 1 tsp sea salt, (+ more to taste)
- 2 bay leafs
- 3 tbsp chopped fresh dill , (for serving)
- 1/3 cup sour cream, (optional)
Instructions
- Prep your vegetables if not already prepped. Select the saute function on the Instant Pot. Once hot, coat the with oil. Saute the onion and garlic for 2 minutes, then add in the beef sirloin. Continue to saute for another 3-5 minutes until browned. Select cancel.
- Top the mixture with the remaining vegetables: beets, potatoes, carrots, and cabbage. Pour in the broth, vinegar, and tomato paste. Sprinkle in the salt and add the bay leaf. Secure the lid. Select manual (or high pressure), for 12 minutes.
- Use a quick release. Once steam has released, open the lid.
- Serve with a dallop of sour cream and fresh dill with sea salt to taste.
- You can also serve cold during warmer months!
This is a great recipe, DELICIOUS!
My favorite borscht recipe! My husband and I get a craving for it every time it rains! My sister in law is vegan so I’m trying that version today with mushrooms instead of beef. Should I add them with the rest of the veggies or sauté them first like the beef?
Yes, definitely! Sauté the mushrooms first, like you would do for the beef.
After 12 minutes won’t the cabbage be over cooked and mushy?
I used a handheld grater for the beets, in a clean bowl, and did it right in the sink to avoid splashes and stains, and it worked perfectly!
Absolutely delicious right out of the pot!! Wow! I can’t believe it. I cannot wait to taste it tomorrow after it rests in the fridge. Thank you very much for such a great recipe! I will use this for years to come.
I also made the beets into small cubes because I don’t have a food processor, and it was still fantastic.
I used a handheld grater, in a clean powl, right in the sink to avoid splashes and stains, and it worked perfect!