Pressure Cooker (Instant Pot) Borscht Recipe | Ten Acre Baker?

Instant Pot SOUP Setting (SOUP/BROTH BUTTON) The default Instant Pot soup setting is pre-programmed to set the pot to cook at HIGH pressure for 30 minutes. The soup program brings the contents of the pot to a slow simmer and results in a clear broth due to lack of boiling motion.

Do you use low or high pressure for Soup in Instant Pot?

Instant Pot SOUP Setting (SOUP/BROTH BUTTON) The default Instant Pot soup setting is pre-programmed to set the pot to cook at HIGH pressure for 30 minutes. The soup program brings the contents of the pot to a slow simmer and results in a clear broth due to lack of boiling motion.

How long to boil beetroot in a pressure cooker?

Add 2 cups water into the steel inner pot, then place a steamer basket or the wire rack that came with your pressure cooker into the pot. Place the unpeeled beets on top of the rack, then secure the lid, close the pressure valve, and cook for 15 minutes at high pressure.

Is soup better in a pressure cooker?

Thanks to the way the pressure cooker intensifies flavors and keeps them all locked inside the pot, you don't even need broth for the soup . Fresh water will do fine, though you shouldn't hesitate to use canned vegetable or chicken broth if you prefer.

Is it better to cook soup in a pressure cooker?

Cooking soup in your pressure cooker is a game changer ! Most soups in your Instant Pot call for a high-pressure cooking time of 10 minutes or less and produce a HUGE flavor! Plus, you can use the sauté function on most electric pressure cookers to sauté onions or garlic.

Does pressure cooking beets destroy nutrients?

Pressure Cooking: Bottom Line Like any method of cooking, pressure cooking does destroy some of the nutrients in food, but it actually preserves more than any other cooking method.

Can you drink the beet juice from boiling beets?

Yes, you can. It's completely safe to drink water that has been used to boil beetroots . Why can't I eat them raw? Actually, beets can be eaten raw, especially when grated or made into a salad.

Can you overcook beetroot?

They'll soften up in about 12 to 15 minutes, and then begin to crisp a bit. They will overcook though if you let them , so keep an eye on them and then experiment with how cooked you want them to be. The very thinnest will get the crispest.

What pressure do you can soup at?

For weighted gauge pressure canners at 0-1000 feet, process at 10 pounds pressure - 60 minutes for pints and 75 minutes for quarts. At higher altitudes, process at 15 pounds pressure. For dial gauge pressure canners at 0-2000 feet, process at 11 pounds pressure – process 60 minutes for pints and 75 minutes for quarts.

What is the difference between high and low pressure on instant pots?

On most pressure cookers today, you'll see that expressed as a “low” pressure setting (usually about 10 psi, which reaches 235 degrees) and a “high” pressure setting (usually 15 psi, which reaches 250 degrees) .

Pressure Cooker (Instant Pot) Borscht Recipe

Published: July 23, 2018 · Updated: February 10, 2022 · By: tab · 3 Comments

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Homemade garden fresh Borscht is packed with vegetables and cooked perfectly tender in beef broth. This recipe is quick and easy because of the Instant Pot!

I was so excited to put my garden vegetables to good use in this delicious soup. Whenever I cook meals that are loaded with vegetables, I'm always worried the family might decide they don't like it even before trying it. I'm happy to report that the entire family, kids included, absolutely LOVED this soup!

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I'm a huge fan of beets, but have never made Borscht before, let aloneInstant Pot Borscht. The Instant Pot because part of my Borscht equation because I pretty much use it for anything I can these days.

I was so thrilled to be able to incorporate so much of what I have grown myself into a healthy meal for my family. The beets, cabbage, potatoes and dill all came from my garden. I'm also growing carrots and onions, but they're not completely ready for harvest yet and I had some store bought produce that needed to be used up in the refrigerator. I did, however, use my own roasted beef broth that I had in the freezer. YUM!

What is in Borscht?

Since I had never made borscht before, I had to do a little research. Know what I found? There are about a million different ways to make Borscht. That means that even though I'm not Ukranian, my version just might pass.

Depending on what you like to eat, you can make vegetarian borscht or borscht with different kinds of meat.

There's green borscht, red borscht, and even white borscht!

Reasons to cook Borscht in the Instant Pot:

You can saute the vegetables in the pressure cooker prior to cooking the soup. Less mess is always a bonus.
Beets notoriously take along time to cooke. You could roast them before cooking in the soup which would give them great flavor, but I was going for quick and easy. Pressure cooking creates the most soft and tender beets in just minutes!
Pressure cooking also allows you to retain moisture and vitamins. All that flavor and goodness is sealed into your food.
It just doesn't get any easier than cooking in an Instant Pot. I'm hooked.

How to serve Borscht:

I was a little nervous that my version of this recipe was too thick, but when I googled "how thick borscht", I learned that you want it to be thick enough to hold a spoon up. Mine passed.

This borscht recipe was amazing with a big dollop of sour cream on top. When stirred in, the end result was a creamy bowl of goodness.

I made a hot crusty loaf of bread and served that up with some butter and roasted garlic on the side.

It certainly was a meal that satisfied!

Pressure Cooker Borscht

Homemade garden fresh Borscht is packed with vegetables and cooked perfectly tender in beef broth. This recipe is quick and easy because of the Instant Pot!

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Course: Main Course

Cuisine: Eastern European

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Pressure building: 15 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Calories: 71kcal

Ingredients

1 tablespoon olive oil
1 large onion sliced
4 large beets peeled and sliced into thick matchsticks (about 2 ½ pounds)
3 large carrots peeled and sliced into thick matchsticks (about 12 ounces)
3 cloves garlic minced
3 medium potatoes peeled and sliced into thick matchsticks (about 1 pound)
2 quarts beef broth divided
1 tablespoon kosher salt
half head green cabbage sliced thin
3 tablespoons red wine vinegar
½ cup fresh dill packed
1 cup sour cream
more salt and freshly ground pepper to taste

Instructions

Use the saute mode on your Instant Pot or electric pressure cooker to heat the oil. Add the onion, beets, carrots and garlic. Allow to cook, stirring only occasionally, for about 10 minutes.
Add the potatoes, 1 quart of beef broth, and 1 tablespoon of kosher salt. Seal lid and cook on high pressure for 15 minutes.
Quick release pressure. If pressure cooker is big enough to accommodate cabbage and remaining beef broth, add now, seal lid, and cook on high pressure for 2 minutes. If not, transfer all ingredients from pressure cooker into large pot on stove, add cabbage and remaining broth, and bring to a boil. Cook just until cabbage softens.
Add red wine vinegar and fresh dill. Stir well and add salt and pepper, to taste. Borscht should be thick enough that it can nearly hold your spoon up, but there should be enough broth to make it resemble a soup. Serve each bowl with 2 tablespoons of sour cream.

Nutrition

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Pressure Cooker (Instant Pot) Borscht Recipe | Ten Acre Baker (2024)