Instant Pot Borscht (Beet Soup) | CookOS

Borscht (Beet Soup)

Name: Instant Pot Borscht (Beet Soup)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 1 onion (medium white, chopped); 1 teaspoon salt; 2 tablespoons olive oil; 1 lb white potatoes (large, peeled and diced into small cubes (about 2 large/ 450 g)); 1 carrot (large, grated (about 4.5 oz/ 125 g)); 2 beets (medium, grated ( or 3 small ones7-8 oz / 200-250 g)); 1/4 white cabbage (medium head, thinly sliced (12 oz / 350 g)); 4 cloves garlic (medium cloves, diced); 15 g dried porcini mushrooms (about 1 oz ); 3 tablespoons apple cider vinegar; 1.5 tablespoons tomato paste; 1 cube beef stock (or replace with another vegetable cube for vegan version); 1 cube vegetable stock (I like this organic brand); 1/2 teaspoon pepper; 1.25 litres water (about 5 x 250 ml cups); 2 tbsp parsley (fresh, chopped); 4 tbsp sour cream (optional)

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.

🌍Ukrainian 🥗Vegan 🥗Vegetarian 🥗Gluten-Free 🏷️Beetroot 🏷️Beets Vegetable soup

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Total

30 min

Servings

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From Instantpoteats

Ingredients

1 onion (medium white, chopped)
1 teaspoon salt
2 tablespoons olive oil
1 lb white potatoes (large, peeled and diced into small cubes (about 2 large/ 450 g))
1 carrot (large, grated (about 4.5 oz/ 125 g))
2 beets (medium, grated ( or 3 small ones7-8 oz / 200-250 g))
1/4 white cabbage (medium head, thinly sliced (12 oz / 350 g))
4 cloves garlic (medium cloves, diced)
15 g dried porcini mushrooms (about 1 oz )
3 tablespoons apple cider vinegar
1.5 tablespoons tomato paste
1 cube beef stock (or replace with another vegetable cube for vegan version)
1 cube vegetable stock (I like this organic brand)
1/2 teaspoon pepper
1.25 litres water (about 5 x 250 ml cups)
2 tbsp parsley (fresh, chopped)
4 tbsp sour cream (optional)optional

17 Ingredients

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Instructions

1
Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).
2
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.
3
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.
4
Serve the soup with chopped fresh parsley and a dollop of sour cream or full-fat Greek yoghurt.

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Tips & Notes

Pro tips

Grate beets and carrots rather than dice for faster cooking and a more velvety texture in the broth.
Add apple cider vinegar at the end after pressure cooking; it brightens flavor and prevents nutrient loss from heat.
Natural pressure release (10–15 min) is gentler on delicate vegetables than quick release; use it here for best texture.
Toast dried porcini mushrooms in the pot before sautéing aromatics to deepen umami and earthiness.

Substitutions

White potatoes → red potatoes or sweet potatoes (adjust cooking time slightly)
Apple cider vinegar → red wine vinegar or white vinegar (1:1 ratio)
Dried porcini → dried shiitake or cremini mushrooms, or omit and add tomato paste
White cabbage → red cabbage (adds color; slight earthier flavor)

Storage & make-ahead

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.