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Here is a soup with some personality and beauty. Made with beets gives its vibrant color. It’s quick and easy when made with the pressure cooker. It’s delicious, full of nutrients. vegan-friendly, and gluten-free.
Delicious Instant Pot Borscht (Beet Soup)
INGREDIENTS
- 1 medium white onion, chopped
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 large white potatoes, peeled and diced into small cubes (about 1lb / 450 g)
- 1 large carrot, grated (about 4.5 oz/ 125 g)
- 2 medium beets or 3 small ones, grated (7–8 oz / 200–250 g)
- 1/4 medium white cabbage, thinly sliced (12 oz / 350 g)
- 4 medium cloves of garlic, diced
- 10–15 g / 1 oz dried porcini mushrooms
- 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 filtered water (5 x 250 ml cups)
- Fresh parsley and sour cream/yoghurt to serve
INSTRUCTIONS
- Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).
- 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.
- 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.
- Serve the soup with chopped fresh parsley and a dollop of sour cream or full-fat Greek yoghurt.
#instantpot #instantpotcooking #instantpotrecipes
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