Name: Instant Pot Beet Borscht
Cook time: 1 h
Total time: 1 h
Ingredients: 3 large beets peeled, or 8 cups diced; 3 stalks celery diced, or 1/2 cup; 2 large carrots diced, or 1/2 cup; 2 large cloves garlic diced; 1 medium onion diced; 3 cups shredded cabbage; 6 cups stock, (beef, chicken or veggie); Bay leaf; 1 tbsp salt; 1/2 tbsp thyme; 1/4 cup chopped fresh dill; 1/2 cup Coconut yogurt or sour cream (optional)

Description

A classic recipe made paleo- and Instant Pot- friendly. Instant Pot Beet Borscht is packed with vegetables and warm borscht goodness.

Scale

Ingredients

3 large beets peeled, or 8 cups diced
3 stalks celery diced, or 1/2 cup
2 large carrots diced, or 1/2 cup
2 large cloves garlic diced
1 medium onion diced
3 cups shredded cabbage
6 cups stock, (beef, chicken or veggie)
Bay leaf
1 tbsp salt
1/2 tbsp thyme
1/4 cup chopped fresh dill
1/2 cup Coconut yogurt or sour cream (optional)

Instructions

Place washed beets in a steamer in the instant pot with 1 cup of water. Steam for 7 minutes, quick release, and drop into an ice bath, the skins will slip right off! Dice.
Add: beets, carrots, celery, garlic, onions, cabbage, bay leaf, stock, salt and thyme to the Instant Pot.
Press the “Soup” setting adjusting the time to 45 minutes.
Allow a natural pressure release or else it’s soup splattering everywhere).
Spoon into bowls adding a dollop of sour cream and garnishing with fresh dill.

Category: Soup
Method: Instant Pot