Instant Pot Borscht – Ukrainian Recipe

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Thick and delicious instant pot borscht. There are different variations of borscht it all depends on what you like. Some are made with meat or meat broth, and others are vegetarian with vegetables you have on hand. But beet is always the main ingredient which gives it the reddish purple colour, and cabbage, which makes the soup thick. In this recipe I added mushrooms and white kidney beans for extra flavour and texture without adding meat.

variations of borscht recipes,

There are three popular types of borscht. The most popular is the traditional hot Ukrainian borscht made with beets, cabbage, other vegetables and with or without meat. The second is cold borscht which is made mainly with beets and is served during summer months. The third is green borscht made in early spring with sorrel, parsley, potatoes, onions and egg. But all three versions are served with sour cream or thick yogurt and fresh dill.

When we look at today’s borscht recipes, you will find that they have tomatoes and tomato paste added to them. In ancient times there were no tomatoes, or even potatoes added. There are many discussion as to whether borscht is Ukrainian or Russian national dish. From all the research that I have done, borscht originated in Ukraine. 


borscht, instant pot


What I love about this instant pot borscht is, it is healthy, low in calories and cooks in a fraction of the time that it would take making it the traditional way using a slow cooker. Both beets and cabbage are a great source of nutrients, including vitamin C, fiber, folate, vitamin K and are known to help keep inflammation in check.

Whether you are following a low-calorie diet or looking for a fiber rich soup, this recipe is for you. This delicious Ukrainian dish can be served as a starter or as a main with simple potatoes with parsley or gluten-free crusty rolls. The best part, this hearty soup is even more delicious the next day, or the day after as the flavours develop with each day.


  • 3 Tbsp. Extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cups diced fresh tomatoes
  • 1 small head of green cabbage (about 1 1/4 lb.) thinly sliced
  • 2 medium beets, peeled and diced
  • 2 medium carrots, peeled and diced
  • 1 cup dried white mushrooms, soaked in 1/2 cup of hot water for 5 minutes (optional)
  • 2 cups (500 ml) cooked white kidney beans, if using canned drain and rinse well
  • 2 GF bay leaves
  • 1 tsp. GF dried thyme
  • 2 tsp. Himalayan salt
  • 1/2 tsp. GF ground black pepper
  • 1/4 cup chopped fresh dill
  • 2 garlic cloves, grated or minced
  • 1 Tbsp. Apple cider vinegar
  • For serving; fresh dill and sour cream (for vegan version use dairy-free sour cream)
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  • Set Instant Pot to sauté. Add olive oil, once heated add onions and cook for 3 minutes stirring often
  • Add tomatoes, cabbage, beets, carrots, mushrooms with water, kidney beans, bay leaves, thyme, salt and pepper and give it a good stir. Add enough water so that all the vegetables are covered, about 6 cups. Cover and select the manual setting. Cook on high pressure for 15 minutes.
  • Once done cooking, use the quick release function and release the steam. Stir in fresh dill, garlic and apple cider vinegar.
  • Serve with a dollop of sour cream and fresh dill
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