Instant Pot Borscht Recipes
INSTANT POT BORSCHT
Make and share this Instant Pot Borscht recipe from Food.com.
Provided by strawberrybird
Categories Meat
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix beets with a little oil to coat and season with salt. Wrap in foil packet.
- Mix carrots and sweet potatoes with a little oil to coat and season with salt. Wrap in a second foil packet.
- Place meat, broth, tomatoes, and onion in instant pot. Put foil packets on top.
- Set for 55 minutes. Natural pressure release for 15 minutes.
- Remove foil packets and open carefully, transferring contents to instant pot. Stir gently. Season with salt and pepper to taste. Serve with sour cream if desired.
Nutrition Facts : Calories 605.8, Fat 19.3, SaturatedFat 7.2, Cholesterol 217.9, Sodium 711, Carbohydrate 32.4, Fiber 6.8, Sugar 13.7, Protein 77.8
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- 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.
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- In Instant Pot, add ingredients in the following order: cabbage, beans (if using), potatoes, beets, carrots, onion and chicken or bones (if using). Do not stir.
- Pour water and then add on top tomato sauce and paste, sweetener, bay leaves, salt and pepper. Do not stir.
- Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for: vegetarian and/or with canned beans - 15 minutes, with chicken - 20 minutes, with dried beans - 35 minutes.
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