Instant Pot Borscht Recipe: Beetroot Richness in a Pressure Cooker

This Instant Pot version transforms the classic Eastern European soup into a weeknight-friendly dish without sacrificing depth of flavor. The pressure cooker intensifies the natural sweetness of beets while maintaining their vibrant color.

The beauty of this method lies in its efficiency. All ingredients cook together under pressure, allowing the flavors to meld in a fraction of the traditional time. The result is a rich, hearty soup with tender vegetables and a deep, earthy broth.

What emerges is a bowl of borscht that’s both comforting and complex, with layers of flavor from the beets, cabbage, and aromatic vegetables. The Instant Pot ensures everything cooks evenly and quickly, delivering a soup that tastes simmered for hours.

Serve with a dollop of sour cream and fresh dill for the perfect finish. This recipe proves that classic dishes can adapt to modern convenience.

Ingredients for Instant Pot Borscht

Transform classic flavors with fresh vegetables, earthy spices, and a pressure cooker for depth in minutes.

The beets are the foundation here. Choose firm, medium-sized beets—avoid those with soft spots or excessive greens. Most grocery stores carry them pre-peeled (look for Melissas brand in the produce section), but whole beets keep longer and often taste fresher. The cabbage should be bright green and crisp; outer leaves can be tough, so peel them back before shredding.

No fresh dill? Dried dill at one-third the amount works in a pinch, though it lacks the brightness. Swap apple cider vinegar for white wine vinegar or lemon juice if that’s what you have. The sour cream can be Greek yogurt for a tangier finish. For extra richness, stir in a spoonful of butter at the end.

This soup improves overnight as flavors deepen. Store in the fridge for up to 5 days or freeze for 3 months. Reheat gently to preserve the beets’ vibrant color. Always add fresh dill and sour cream when serving.

Step-by-Step Instructions for Instant Pot Borscht

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté Aromatics in the Instant Pot

Select the “Sauté” function on your Instant Pot and add the 2 tbsp Olive Oil. When the oil shimmers, add the diced Yellow Onion and cook for 3-4 minutes until translucent and just beginning to soften.

Add the minced Garlic Cloves, 2 whole Carrots sliced into rounds, and 2 tbsp Tomato Paste. Cook for 2 minutes, stirring constantly, until the mixture becomes fragrant and the tomato paste deepens in color. This builds the flavor foundation for your borscht.

Step 2: Add Remaining Vegetables and Deglaze

Stir in the 2 lb Beets (peeled and diced), 2 whole Potatoes (peeled and cubed), and 0.5 whole Green Cabbage (cored and shredded). Pour in 1 cup of the 6 cups Vegetable Broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Add the remaining 5 cups Vegetable Broth, 1 tbsp Brown Sugar, 2 tbsp Apple Cider Vinegar, 1 whole Bay Leaf, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine all ingredients. The liquid should just cover the vegetables—add a splash more broth if needed.

Step 3: Pressure Cook Until Tender

Secure the lid on the Instant Pot, ensuring the valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 10 minutes on high pressure. The pot will take 10-15 minutes to come to pressure before the countdown begins.

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to “Venting” to release any remaining pressure. The borscht is done when the beets and potatoes are fork-tender and the flavors have melded together beautifully.

Step 4: Finish and Serve

Remove the 1 whole Bay Leaf and discard it. Taste the borscht and adjust seasoning with additional Salt or Black Pepper if needed. Stir in half of the 0.25 cup Fresh Dill (chopped) to infuse the soup with bright, herby flavor.

Ladle the borscht into bowls and garnish each serving with a dollop of 0.5 cup Sour Cream and a sprinkle of the remaining Fresh Dill. Serve hot with crusty bread for a hearty, comforting meal that highlights the earthy sweetness of the beets.

Wine and Beer Pairings for These Flavors

Wine Pairings

A crisp Riesling from Germany or Washington state balances the earthy beets beautifully. The slight sweetness complements the soup’s natural sugars while the acidity cuts through the richness. I love Dr. Loosen Blue Slate for its mineral notes. 🍷

Red Wine Option

For red lovers, a light-bodied Pinot Noir from Oregon works wonderfully. Its bright cherry notes and subtle earthiness won’t overpower the dish. Try Domaine Drouhin for a reliable choice.

Beer Pairings

A German-style wheat beer like Weihenstephaner Hefeweissbier enhances the soup’s Eastern European roots. The banana and clove esters pair surprisingly well with the beets. Serve in a tall, chilled glass. 🍺

Dark Beer Alternative

A dry Irish stout such as Guinness provides a roasty contrast to the soup’s sweetness. The creamy texture mirrors the sour cream topping. Pour slowly to develop that classic two-tone appearance.

Non-Alcoholic Choice

For a non-alcoholic option, a sparkling apple cider offers the right balance of sweetness and effervescence. I particularly enjoy Martinelli’s Gold with its crisp, clean finish.

Frequently Asked Questions