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.
Serves:
Ingredients
- 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
Instructions
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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.
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Add 8 cups water, cabbage, beets, potatoes, carrots, bell pepper, bay leaves, salt, and pepper to the pot. Close and lock the lid.
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Select high pressure according to manufacturer’s instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to the manufacturer’s instructions for about 5 minutes. Unlock and remove the lid.
Nutrition
- 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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