Instant Pot Ukrainian Borscht
ID: fbb48436...
A comforting, vibrant Ukrainian beet and cabbage soup made easy in the pressure cooker. This recipe features tender beef, hearty vegetables, and fresh herbs, finished with a classic dollop of sour cream.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Sear beef chunks in olive oil using the Sauté function, then deglaze with water. → Add bay leaves and salt, then pressure cook the beef for 30 minutes. → Release pressure, discard bay leaves, and add all chopped/grated vegetables and herbs. → Add water to the max line and pressure cook on high for 5 minutes. → Let pressure naturally release for 15 minutes, stir, and serve with sour cream and dill.
Cooking Steps
Brief Cooking Order
Sear beef chunks in olive oil using the Sauté function, then deglaze with water. → Add bay leaves and salt, then pressure cook the beef for 30 minutes. → Release pressure, discard bay leaves, and add all chopped/grated vegetables and herbs. → Add water to the max line and pressure cook on high for 5 minutes. → Let pressure naturally release for 15 minutes, stir, and serve with sour cream and dill.
Introduction
A comforting, vibrant Ukrainian beet and cabbage soup made easy in the pressure cooker. This recipe features tender beef, hearty vegetables, and fresh herbs, finished with a classic dollop of sour cream.
Step 1
Preheat the Instant Pot using the Sauté function. Once hot, add olive oil and beef chunks, and sear until the meat is browned on all sides.
Step 2
Cancel the Sauté function. Pour in 1 quart (4 cups) of water to deglaze the pot, scraping up any browned bits stuck to the bottom.
Step 3
Add the bay leaves and salt to the pot. Close the lid, turn the valve to Sealing, and cook the beef on High Pressure for 30 minutes.
Step 4
While the meat is cooking, prepare all the vegetables and herbs: peel and cube the potatoes, shred the cabbage, chop the onion, peel and grate the carrots and beets, dice the tomato, and chop the fresh parsley, basil, and dill.
Step 5
When the meat finishes cooking, perform a staggered quick release. Open the lid and discard the bay leaves.
Ingredients List
Important Notes
If you want to make a vegan/vegetarian version, skip the meat and the first cooking cycle. Start by adding the prepared vegetables with vegetable broth instead of water, and cook at high pressure for 5 minutes.
Using a food processor with a grating disk is highly recommended to speed up the shredding of cabbage, carrots, and beets.
You can also use beet greens and stems if you grow your own or find them fresh at the market. Simply chop them up and use them to replace some or all of the cabbage.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...