This Instant Pot borscht is a hearty Ukrainian beet soup loaded with potatoes, cabbage, and porcini mushrooms that cooks in a fraction of the traditional time. It's naturally vegan, gluten-free, and nutrient-dense.
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Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).
Add the onions and olive oil and sauté for 2 minutes, until softened. Add potatoes, carrots and beets, and stir through, then add the cabbage, garlic and the rest of the ingredients. Stir through and press Keep Warm/Cancel button.
Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and set to 10 minutes. After 3 beeps the pressure cooker will start going. Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
Serve the soup with chopped fresh parsley and a dollop of sour cream or full-fat Greek yoghurt.
Store in airtight containers in the refrigerator for up to 5 days. Reheat on stovetop over medium heat or microwave. Freezes well for up to 3 months; thaw overnight before reheating.
Instant Pot (6-quart or 8-quart) · Box grater or food processor for beets and carrots
Yes. Sauté aromatics, add ingredients and 6–8 cups water, simmer 45–60 minutes until beets and potatoes are tender, then finish with vinegar.
Use other dried mushrooms (shiitake, cremini), or omit and add 1 tablespoon tomato paste for depth. Borscht will still be delicious.
Yes, all ingredients are naturally plant-based and gluten-free. Verify any store-bought vegetable broth or mushrooms for cross-contamination.
Yes, freeze up to 3 months in airtight containers. Thaw overnight and reheat on stovetop or microwave. Flavor deepens after 1–2 days.
High pressure for 8–10 minutes, plus 10–15 minutes for the pot to come to pressure and natural release. Total time roughly 30–40 minutes.
