Instant Pot® Vegan Borscht Recipe

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Ryan Published: March 30, 2021 Modified: May 31, 2021

How To Make Instant Pot® Vegan Borscht

This recipe for Instant Pot® vegan borscht makes up to 6 liters of tasty beet soup. If you love meal prep, this dish is for you.

Preparation: 25 minutes
Cooking: 55 minutes
Total: 1 hour 20 minutes



  • 1tbspcanola oil,or as needed
  • ½large onion,diced
  • 8cupswater,divided
  • ½medium head cabbage,finely shredded
  • ¾lbbeets,grated
  • ½lbpotatoes,cut into small cubes
  • 2carrots,grated
  • 1green bell pepper,chopped
  • 3bay leaves
  • salt and ground black pepper,to taste


  1. Turn on a multi-functional pressure cooker and select Saute function. Add oil and onion. Cook, stirring often, until translucent for 3 to 5 minutes. Add a splash of water to stop cooking.

  2. Add 8 cups water, cabbage, beets, potatoes, carrots, bell pepper, bay leaves, salt, and pepper to the pot. Close and lock the lid.

  3. Select high pressure according to manufacturer’s instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure carefully using the quick-release method according to the manufacturer’s instructions for about 5 minutes. Unlock and remove the lid.


  • Calories: 57.63kcal
  • Fat: 1.36g
  • Saturated Fat: 0.14g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.77g
  • Polyunsaturated Fat: 0.39g
  • Carbohydrates: 10.85g
  • Fiber: 2.96g
  • Sugar: 4.26g
  • Protein: 1.66g
  • Sodium: 630.94mg
  • Calcium: 37.65mg
  • Potassium: 306.34mg
  • Iron: 0.78mg
  • Vitamin A: 89.78µg
  • Vitamin C: 27.88mg
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