Instant Pot Borscht beetroot soup – perfect vegan and gluten-free pressure cooker recipe, also paleo and Whole30 friendly. This Instant Pot borscht near me recipe is such a lovely, hearty beet soup and it’s quick and easy when made with the pressure cooker.

Having grown up in Ukraine, this pressure cooker borscht recipe is very close to my heart. We use to eat borscht almost every week, and I’ve tried many variations over the years: with and without beef, with and without beans, vegetarian only, pureed and with diced vegetables, and the list goes on. Almost every country in East Europe has its own version of this delicious beetroot-based soup. This recipe is made without meat but I did use a combination of beef and vegetable stock cubes.

You can use all vegetable stock to make this completely plant-based. The broth is also flavored with tomatoes or tomato paste and a little acidity from vinegar or lemon juice. I am also adding mushrooms, which will give a lot of depth and umami flavor to this borscht. Once everything is diced and shredded, the process is very simple. Saute the veggies in some olive oil. Pressure cook on HIGH for 10 minutes with 5-minute natural pressure release.

A slice of toasted rye bread or sourdough and the sour cream will also add some protein to this meal. Adding spinach or kale and beans will also provide extra iron for those on a plant-based diet. Fresh dill or parsley are the preferred herbs in Borscht. Add the onions and olive oil and sauté for 2 minutes, until softened. Add potatoes, carrots and beets, and stir through, then add the cabbage, garlic and the rest of the ingredients. Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. After 3 beeps the pressure cooker will start going.

Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam. Serve the soup with chopped fresh parsley and a dollop of sour cream or full-fat Greek yoghurt. Dried porcini mushrooms add a lovely umami flavour. You can get them at most deli shops and online. Regular mushrooms or dried shiitake mushrooms can be used instead. By Instant Pot Eats About us: We are a team of Instant Pot enthusiasts, who love good food and cooking.