Instant Pot Borscht
Easy Instant Pot Borscht recipe. This delicious winter soup is ready in no time, making this a great last minute dinner idea.
Servings: 5
Calories: 208kcal
Equipment
Ingredients
- 1 teaspoon oil
- 2 large russet potatoes
- 3 medium beets (or more)
- 2 medium carrots
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoon white vinegar
- 1 ½ tablespoon tomato paste
- 2 teaspoon dried dill
- 5 cups vegetable broth
Toppings (optional)
- sour cream
- fresh dill
Instructions
- Sauté the oil in the Instant Pot for 2 minutes.
- Add in the potatoes, beets, carrots, onion and garlic. Continue to sauté until the onions become translucent and fragrant, around 3 minutes.
- Add in the salt, pepper, vinegar, tomato paste, dill and vegetable broth. Press the manual setting, and set for 10 minutes.
- When it is done, allow for natural release for 5 minutes, then release the pressure.
- Scoop into bowls and top with sour cream and fresh dill, if desired.
Nutrition
Calories: 208kcal | Carbohydrates: 46g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 1549mg | Potassium: 1130mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4711IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 3mg
