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bowl of borscht soup in white bowl with sour cream on top

Instant Pot Borscht Soup

Instant Pot Borscht Soup is an Eastern European staple that is loaded with red beets and vegetables! Enjoy this easy Instant Pot version that can be served hot or cold.

Course Main Course, Soup
Cuisine European
Diet GlutenFreeDiet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Author Amy Rains

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

  1. 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.

  2. 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.

  3. Use a quick release. Once steam has released, open the lid.

  4. Serve with a dallop of sour cream and fresh dill with sea salt to taste.

  5. You can also serve cold during warmer months!