Instant Pot Borscht Soup is an Eastern European classic featuring tender beef, grated red beets, and root vegetables that cook together in minutes under pressure. It delivers authentic borscht flavor without the long stovetop time.
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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!
Refrigerate in an airtight container for up to 4 days. Reheat on stovetop or in the microwave. Freezes well for up to 3 months.
Instant Pot or electric pressure cooker · Box grater or food processor (for beets)
Yes. Borscht actually tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days.
No. Vegetable or chicken broth with omitted meat works well, or substitute ground beef or pork for the sirloin.
Yes. Chill completely after cooking, then serve as a chilled soup. Cold borscht is traditional in summer Eastern European cuisine.
Red wine vinegar adds tanginess and balances the earthy sweetness of the beets, which is essential to authentic borscht flavor.
Wear disposable latex gloves while handling raw beets. Alternatively, buy pre-peeled beets or use a box grater over a cutting board.
