Instant Pot Borscht (Beet Soup)

🧂 Ingredients

• 1 tablespoon olive oil
• 1/2 onion

  chopped
• 1 large carrot

  peeled and diced
• 1 celery stock

  diced
• 2 medium beets

  peeled and cubed
• 2 medium potatoes

  peeled and cubed
• 2 cups shredded white or purple cabbage
• 5 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground black pepper
• Sour cream and fresh parsley

  for garnish

Instructions

• 1 Turn on Saute mode on the Instant Pot. Add 1 tablespoon oil to the Instant Pot
  inner pot. When it’s hot, add the onion, carrot and celery. Saute for 3-5
  minutes, until softened.
• 2 Add the beets, potatoes, cabbage, beef broth, tomato paste, vinegar, salts and
  pepper. Stir to combine.
• 3 Close and lock the lid, set the vent to the sealing position.
• 4 Press Pressure Cook and set the time to 10 minutes. When the time is up, all for
  a 5 minute natural pressure release, then do a quick release of the remaining
  pressure.
• 5 Serve with fresh parsley and sour cream.

Nutrition Info