Instant Pot Borscht is a delicious vegan soup recipe ready in just 8 minutes at high pressure. Loaded with beets, cabbage, and fresh dill, this vegetarian borscht recipe is simple and nourishing. Stove top instructions are also included.
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Let's get something out of the way straight off the bat - I'm not Ukrainian. Or Polish. Or Russian. I do not descend from borscht-making people, and I therefore cannot attest to the authenticity - or more likely, lack thereof - of this recipe.
My husband, however, is of Ukrainian descent, and borscht is served at nearly every holiday dinner hosted by his family. I'm not particularly fond of beets, but borscht is a different matter. A steaming hot bowl of borscht is about as nourishing and comforting as it gets, and the more dill the better.
What is borscht?
Borscht is a soup beet soup that hails from Eastern Europe and is commonly found in the cuisine of countries such as Ukraine, Poland, and Russia. Traditionally the recipe may include both beef and beef stock, but vegetarian versions with beets and red cabbage are popular as well.
If you want to make a vegetarian borscht recipe that has deep, all-day simmered flavors, you could of course simmer it all day. But you're short on time, then call your pressure cooker into action!
This Instant Pot Borscht Recipe hits all the right notes. Loaded with veggies, just the right amount of acidity, and a not-so-secret ingredient that takes the whole thing to the next level.
Ingredients:
The list of ingredients to make Instant Pot Borscht is not short, but it is simple. You'll find specific quantities in the printable recipe card at the end of this post, but here's a quick overview of what you need.
- Beets --> These are kind of the star of the show.
- Red Cabbage --> Upping the anthocyanin game big time.
- Onion --> A big yellow fellow.
- Carrots --> Dice 'em up!
- Tomatoes --> Adding some tartness.
- Canned peas --> Added along with their liquid, which is the magic ingredient.
- Vegetable broth --> Store-bought is totally fine.
- Red wine vinegar --> Or apple cider vinegar is fine too.
- Lemon juice --> More bright flavour!
- Fresh dill --> And lots of it!
- Fresh parsley --> As one does.
Equipment:
If you want to make Instant Pot Borscht, you're going to need an Instant Pot!
But worry not - if you don't have an Instant Pot, you can make it in a large heavy-bottomed pot instead. I love my Le Creuset Dutch Oven for making soups.
Pro tips / recipe notes:
The magic ingredient in this recipe isn't beets or dill, it's the canned peas! But the most important thing is to add the entire can of peas, including the liquid. The brine that the peas are canned in adds a really special salty umami flavour to this Instant Pot Borscht recipe and it isn't the same without it.
Both beets and red cabbage will stain your cutting board (and your hands!) so be sure to use a darker coloured board or a plastic board that you can scrub with baking soda or lemon once you're done chopping.
Be sure to cut the beets into small cubes - I aim for a half-inch dice - or you may have to extend the cooking time.
To save time on chopping, feel free to replace the red cabbage with grocery store coleslaw mix - it's already shredded, and usually contains just cabbage and carrots.
This is a *chunky* borscht recipe, but if you prefer smooth borscht you are more than welcome to purée the soup as well.
Make ahead / storage tips
Borscht is one of those soups that tastes better the next day, so by all means make this one in advance!
You can store borscht for about three days in the fridge in an airtight container. Like most soups, Instant Pot Borscht freezes brilliantly.
To freeze, simply transfer cooled soup into freezer-proof containers and ensure there's enough head space for the soup to expand as it freezes. I often reuse yogurt containers for freezing my soup, but I also love these reusable silicon freezer bags.
You can also freeze soup in Mason jars, but you need to be really sure to leave enough space for expansion so the jars don't break in the freezer.
REHEATING SOUP
To re-heat soup I most often use my microwave.
If the soup is frozen, I'll sometimes drop the frozen block of soup into a pot and heat on low heat, covered, on the stove top until the soup has melted and warmed up.
What to serve with borscht
When it comes to a comforting bowl of winter soup like borscht, I think it doesn't get much better than serving it alongside a nice piece of crusty bread. If you're looking to mix things up, try making these Savory Cottage Cheese Muffins instead.
I love topping borscht with a dollop of sour cream or plain yogurt, and lots of fresh dill. If you want to keep things vegan, you can either skip the sour cream or use unsweetened coconut yogurt instead.
Are beets healthy?
Yes, friends. Yes they are. Beets have a unique complement of antioxidants - their red colour comes primarily from betalain antioxidant pigments, rather than anthocyanins. They’re a very good source of the antioxidant manganese and a good source of the antioxidant vitamin C.
Many of these phytonutrients in beets have also been shown to function as anti-inflammatory compounds. Beets are an unusual source of betaine - a key body nutrient made from the B-complex vitamin, choline, an important vitamin for helping regulate inflammation in the cardiovascular system.
Beets are also an excellent source of folate and a very good source of, potassium, and copper. They are also a good source of dietary fiber, magnesium, phosphorus, iron, and vitamin B6.
Other recipes you might enjoy
Mung Bean Soup
Spicy Instant Pot Red Lentil Soup
Instant Pot Vegan Chili
Vegan Chickpea Noodle Soup
Vegetarian Dumpling Soup
Instant Pot Broccoli Cheddar Soup
Instant Pot Borscht
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 large onion diced
- 2 bay leaves
- 1 teaspoon salt
- 2 large carrots diced into small pieces
- 4 medium beets peeled and diced - approx ½ inch dice
- 2 cups shredded red cabbage Finely sliced
- 4 medium tomatoes diced
- 6 cups vegetable broth
- 2 Tablespoons red wine vinegar
- juice of 1 lemon
- 2 Tablespoons chopped fresh dill
- 2 Tablespoons chopped parsley
- 1 14 ounce can green peas including the liquid!
Instructions
Instant Pot Instructions
- Turn your Instant Pot to "saute" and add 2 tablespoons of olive oil to heat.2 Tablespoons olive oil
- Add the onion, bay leaves, and salt, and sauté until the onion is translucent.1 large onion, 2 bay leaves, 1 teaspoon salt
- Add the diced carrots, shredded cabbage, and beets, and sauté for about 5 minutes, stirring often.2 large carrots, 2 cups shredded red cabbage, 4 medium beets
- Press "cancel" to stop the sauté function.
- Add the diced tomatoes and the vegetable broth.6 cups vegetable broth, 4 medium tomatoes
- Place the lid on your Instant Pot, ensuring the valve is set to "sealing". Use the "pressure cook" function and set the timer for 8 minutes.
- When the pressure cooking cycle is complete, let the pressure release naturally for 15 minutes. Then, flip the vent to "venting" and release the remaining pressure.
- Add the lemon juice, red wine vinegar, dill, parsley, and the canned peas along with all of their liquid. Let the soup sit for 5 minutes to allow the flavours to combine.2 Tablespoons red wine vinegar, juice of 1 lemon, 2 Tablespoons chopped fresh dill, 2 Tablespoons chopped parsley, 1 14 ounce can green peas
- Serve with lots of fresh dill, freshly ground black pepper, and creme fraiche or sour cream if desired.
Stovetop Instructions
- Set a large soup pot over medium heat. Add the olive oil, onion, 1 teaspoon salt, and bay leaves. Sauté until the onion is translucent.2 Tablespoons olive oil, 1 large onion, 1 teaspoon salt, 2 bay leaves
- Add the diced carrots and beets and sauté for about 5 minutes, until the carrots have softened slightly.2 large carrots, 4 medium beets
- Add the shredded cabbage, tomatoes, and vegetable broth. Stir to combine.2 cups shredded red cabbage, 4 medium tomatoes, 6 cups vegetable broth
- Cover, and cook until the vegetables are tender, about 20 minutes.
- Add red wine vinegar, lemon juice, fresh dill, and fresh parsley. Add the canned peas, along with all of their liquid.2 Tablespoons red wine vinegar, juice of 1 lemon, 2 Tablespoons chopped fresh dill, 2 Tablespoons chopped parsley, 1 14 ounce can green peas
- Serve with lots of fresh dill, freshly ground black pepper, and a dollop of creme fraiche or sour cream if you wish.
Notes
- Nutrition values are an estimate only.
- The magic ingredient in this recipe isn't beets or dill, it's the canned peas! But the most important thing is to add the entire can of peas, including the liquid. The brine that the peas are canned in adds a really special salty umami flavour to this Instant Pot Borscht recipe and it isn't the same without it.
- Be sure to cut the beets into small cubes - I aim for a half-inch dice - or you may have to extend the cooking time.
- To save time on chopping, feel free to replace the red cabbage with grocery store coleslaw mix - it's already shredded, and usually contains just cabbage and carrots.
- This is a *chunky* borscht recipe, but if you prefer smooth borscht you are more than welcome to purée the soup as well.
Nutrition
This recipe was first published on December 15, 2014. It has been re-tested, rephotographed, and updated with Instant Pot instructions on February 23, 2022.
Linda b says
Very tasty and easy borscht recipe. Followed recipe exactly except used packaged, cooked beets, cole slaw mix and beef stock.
Turned out perfect!
Margaux LaCasse says
I don’t have canned peas but I always have dried green peas (for pea soup being French Canadian). What would you recommend as sub for the canned pea brine if I were to use my pantry dried green peas instead.
Katie Trant says
I think if you cooked your dried peas and added them back in with a bit of the cooking water, preferably salted a bit, that should do it.
Margaux LaCasse says
Thanks for the reply! Another question I have is do you think kohlrabi would work in place of the red cabbage?
Katie Trant says
I mean, probably. But we're kind of talking about a different recipe now 🙂
Deena Kakaya says
I honestly did not know of all those benefits of beet and I am especially surprised by the protection they offer against birth defect. They are so pretty too and your dish is beautifully photographed. x
janet @ the taste space says
Looks great. I would never have thought to put peas in borscht, but Rob loves peas and borscht, so perhaps I will try it next. I like white beans in mine so it is not too far of a stretch. 🙂 I am also curious about your sauerkraut soup. Terry has a fabulous one in Vegan Eats World that I adore but I'd love a new sauerkraut soup to try.
PS> I love the chipped bowl. 🙂
Katie Trant says
This sauerkraut soup recipe isn't vegan, but I suppose it could be easily if you were to replace the cream with cashew cream or similar. But the borscht is the kind of thing I'm craving these days - much more on the light side!
Emma @ Bake Then Eat says
What a great sounding soup, I love beets and am always looking for new ways to use them. It wonderful taking ideas from other cultures makes life much more interesting 🙂
Katie Trant says
It does indeed! I never would have thought of soup at Christmas dinner let alone borscht, but I'm happy to have it as a part of my tradition now.
Cammy says
Such a delicious and nutritious soup! Perfect for in between a hearty Christmas morning breakfast and an evening of never ending food and drink. So glad you are part of our Christmas traditions for good.
Katie Trant says
Well our Christmas traditions seem to involve escaping to the sun these days, but hopefully one of these years we'll get together for a proper Christmas again.
Rebecca @ it's a nourishing thing says
Pea Brine? What an interesting trick! I will have to remember that. This soup looks awesome!
Katie Trant says
It really adds something special to the soup. I hope you give it a try!
Eileen says
I am very intrigued by the idea of that sauerkraut and white bean soup! I don't think I've ever had any soup with kraut in it before. Please share sometime! And in the meantime, I have at least eight or ten beets in our refrigerator, and am excited to make myself a huge pan of this borscht. 🙂
Katie Trant says
Perfect timing then! I hope you put your beets to good use 🙂
Sonali- The Foodie Physician says
This is definitely the prettiest bowl of borscht that I've ever seen! Enjoy the time with your parents 🙂
Katie Trant says
Thanks Sonali!
kellie@foodtoglow says
I have a favourite borscht but I've never made pierogi. Your borscht looks scrumptious (I've never seen peas in a borscht!) , and so beautifully photographed too. Enjoy your fleeting visit with your folks. 🙂
Katie Trant says
Pierogies are delish but a pain to make. It's a labour of love spending a day pinching all those little dumplings! The borscht is a nice addition to the Christmas table, especially this red and green version. I've seen your blended beet soup on your site, is that your borscht or do you have another recipe I haven't seen?
Linda @ Veganosity says
I love beets, but I've never had borscht. It looks beautiful. If I have the time to make this before the holidays I will, if not, I'll wait until January. Thanks for the nutritional info, now I love them even more!
Katie Trant says
Borscht is a great January soup as well. I'm planning on a big batch for the freezer once I get back from my holiday.
Elsa says
My husband is Ukrainian, so I am super excited to try this recipe out! Any chance of getting that white bean and saurkraut soup? That also sounds delicious!! 🙂
Katie Trant says
It is delicious, and luscious cream filled goodness. Not a typical recipe on The Muffin Myth, but perhaps I'll post it one day!
Tessa says
Very flattering of you to say.
If Paul's mom is the queen of soup, then you are the queen of pierogies. They are delicious.!
Not only is this a Ukrainian Christmas tradition, but it does freeze well and is our 'go to' recovery meal after any holiday. Or before one for that matter. The original recipe which came from the grandparents also contained dried peas. It made for a thicker soup, with a bit more protein I suppose.
Katie Trant says
Well it's true! This year's pierogies came out well, and there wasn't even one left after our Christmas dinner. Definitely more borscht will be made in January, it's such a great winter soup!