Name: Instant Pot Borscht
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Eastern European
Ingredients: 3 tablespoons extra virgin olive oil, divided; 2 medium beets, trimmed, peeled, and grated; 1 medium red onion, diced; 2 ribs celery, diced; 1 large carrot, peeled and sliced; 9 cloves garlic, minced; 5 cups vegetable or beef broth; 1 can (14.5 oz) diced tomatoes with juice; 1 pound russet potatoes, peeled and diced; 2 cups shredded green cabbage; 1 small beef soup bone with meat (optional); 1/4 cup fresh dill, chopped, plus extra for garnish; 3 bay leaves; 2 teaspoons seasoned salt; Juice of 1/2 lemon; 1 tablespoon white vinegar; 1 tablespoon red wine vinegar; Optional: plain Greek yogurt or sour cream for serving

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This Instant Pot borscht is a vibrant, comforting soup that transforms humble vegetables into a deeply flavorful bowl of goodness. With its striking ruby-red color from fresh beets, tender vegetables, fragrant dill, and a gentle tang from vinegar and lemon, this dish is hearty yet light and perfect for any season. Instant Pot Borscht

Why You’ll Love This Recipe

This recipe delivers classic borscht flavor with modern convenience thanks to the Instant Pot. It’s quick, nourishing, and packed with vegetables, making it both satisfying and wholesome. Even those who think they don’t like beets are often surprised by how balanced and delicious this soup tastes. It’s customizable, freezer-friendly, and works beautifully as a main dish or a starter.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons extra virgin olive oil, divided
2 medium beets, trimmed, peeled, and grated
1 medium red onion, diced
2 ribs celery, diced
1 large carrot, peeled and sliced into 1/4-inch rounds
9 cloves garlic, minced
5 cups low-sodium vegetable broth or beef broth
1 can (14.5 ounces) diced tomatoes with their juices
1 pound russet potatoes, peeled and diced
2 cups shredded green cabbage
1 small beef soup bone with a bit of meat attached, optional
1/4 cup fresh dill, finely chopped, plus extra for garnish
3 bay leaves
2 teaspoons seasoned salt
Juice of 1/2 lemon
1 tablespoon white vinegar
1 tablespoon red wine vinegar
Plain Greek yogurt or sour cream, optional for serving

Directions

Add 1 tablespoon of olive oil to the Instant Pot and select the sauté setting on high. Once hot, add the grated beets and sauté for about 8 minutes, stirring often, just until softened. Do not overcook. Transfer the beets to a bowl and set aside.

Add the remaining 2 tablespoons of olive oil to the pot. Add the onion, celery, and carrot and sauté for about 2 minutes until slightly softened. Stir in the garlic and cook for 1 more minute until fragrant.

Pour in the broth, then add the diced tomatoes with their juices, potatoes, cabbage, beef bone if using, and chopped dill. Stir well and place the bay leaves on top.

Secure the lid, set the valve to sealing, and pressure cook on high for 8 minutes. Once cooking is complete, perform a quick release.

Carefully remove the bay leaves and beef bone. If there is meat on the bone, chop it and set aside.

Return the sautéed beets to the pot along with the seasoned salt, lemon juice, white vinegar, and red wine vinegar. Stir well until the soup turns a deep red color. Add the chopped beef back in if desired. Taste and adjust seasoning if needed.

Serve hot with extra fresh dill and a spoonful of yogurt or sour cream if desired.

Servings and timing

Servings: 6 generous servings
Prep time: 10 minutes
Cook time: 50 minutes
Total time: About 1 hour

Variations

For a vegetarian version, omit the beef bone and use vegetable broth only.
For a lower-carb option, replace the potatoes with steamed cauliflower added at the end.
For extra richness, add an extra tablespoon of olive oil or a spoon of yogurt stirred directly into the soup before serving.
For a spicier twist, add a pinch of black pepper or smoked paprika.

Storage/Reheating

Store leftover borscht in an airtight container in the refrigerator for up to 4 days. The flavors deepen over time, making it even better the next day. Reheat gently on the stovetop over medium heat or in the microwave until hot. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

What makes borscht red?

The deep red color comes from fresh beets, which naturally dye the soup during cooking.

Can I make this borscht vegetarian?

Yes, simply omit the beef bone and use vegetable broth.

Why are the beets sautéed separately?

Sautéing them first preserves their color and flavor, preventing them from becoming dull during pressure cooking.

Can I use pre-cooked beets?

Fresh beets are best, but pre-cooked beets can work if grated and added at the end with the seasonings.

Is borscht supposed to be sour?

Borscht traditionally has a slight tang, which comes from vinegar and lemon juice.

Can I make this without potatoes?

Yes, you can omit the potatoes or replace them with cauliflower or extra cabbage.

How long does borscht last in the fridge?

It keeps well for up to 4 days when stored properly.

Can I freeze borscht?

Yes, it freezes very well and is great for meal prep.

What can I serve with borscht?

It pairs well with bread, rolls, or a simple salad.

Does borscht taste strongly of beets?

No, the beets blend with the other vegetables, creating a balanced, savory flavor.

Conclusion

Instant Pot borscht is proof that simple ingredients can create something truly special. With its beautiful color, comforting warmth, and rich vegetable flavor, this soup is both nourishing and satisfying. Whether you’re new to borscht or rediscovering it, this recipe is an easy and delicious way to enjoy a timeless classic.