Prepare to embark on a culinary journey that will transform your kitchen into a Ukrainian grandmother's cooking haven! This Instant Pot Borscht is not just a soup—it's a vibrant, hearty symphony of flavors that promises to warm your soul and tantalize your taste buds in just under an hour. Whether you're a seasoned cook or a kitchen novice, this foolproof recipe will transport you straight to the heart of Eastern European cuisine with minimal effort and maximum deliciousness.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Ukrainian
Serves: 4 servings
Ingredients
- 2 medium beets, peeled and grated
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 potato, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon vinegar
- Salt and pepper to taste
- Sour cream for serving
- Dill for garnish
Instructions
- Prepare all vegetables: Peel and grate the beets, chop the onion and carrot, dice the potato, and mince the garlic.
- Turn on the Instant Pot and select the Sauté mode. Add a small amount of oil and sauté the chopped onions and carrots until they become soft and translucent, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Stir in the grated beets, diced potatoes, vegetable broth, tomato paste, salt, and pepper. Mix thoroughly to combine all ingredients.
- Close the Instant Pot lid, set the valve to sealing position, and select Manual/Pressure Cook mode. Cook on high pressure for 15 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
- Open the lid and stir in the vinegar, which will enhance the soup's tangy flavor.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot in bowls, topped with a dollop of sour cream and freshly chopped dill.
Tips
- Choose fresh, firm beets for the most vibrant color and flavor. Wearing disposable gloves while grating can prevent staining your hands.
- Don't rush the sautéing step—allowing onions and carrots to caramelize slightly will build a deeper flavor profile for your soup.
- For an extra flavor boost, consider adding a bay leaf or some fresh thyme during the pressure cooking process.
- If you prefer a smoother consistency, you can partially blend the soup after cooking or use an immersion blender.
- The vinegar is crucial—it adds a signature tangy note that balances the earthy beet flavor. Use apple cider or white vinegar.
- For a heartier version, you can add some diced beef or shredded chicken during the cooking process.
- Leftovers taste even better the next day, as the flavors continue to meld and develop.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 5mg
