INSTANT POT® VEGAN BORSCHT
My version of traditional Eastern European beet root soup, made without animal products and to be cooked in an Instant Pot®. It's very easy to make: Just cut and prepare the veggies, put them into the pot, and start the Soup program. Then you can go do other stuff. This recipe yields about 5 or 6 liters of borscht. Lasts me a week. By the way, it's often said that borscht gets tastier in the refrigerator.
Provided by MrNyamNyamkin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion. Cook, stirring often, until translucent, 3 to 5 minutes. Add a splash of water to stop cooking.
- Add 8 cups water, cabbage, beets, potatoes, carrots, bell pepper, bay leaves, salt, and pepper to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 10.4 g, Fat 1.3 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 51.8 mg, Sugar 4.3 g
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