Instant Pot® Vegan Borscht

Name: Instant Pot® Vegan Borscht
Cook time: 55 min
Yield: 6 liters
Cuisine: United Kingdom
Ingredients: 1 tablespoon canola oil, or as needed; ½ large onion, diced; 8 cups water, divided; ½ medium head cabbage, finely shredded; ¾ pound beets, grated; ½ pound potatoes, cut into small cubes; 2 carrots, grated; 1 green bell pepper, chopped; 3 bay leaves; alt and ground black pepper to taste'

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.

INGRIDIENT

1 tablespoon canola oil, or as needed

½ large onion, diced

8 cups water, divided

½ medium head cabbage, finely shredded

¾ pound beets, grated

½ pound potatoes, cut into small cubes

2 carrots, grated

1 green bell pepper, chopped (Optional)

3 bay leaves

salt and ground black pepper to taste

DIRECTION

Step: 1

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.

Step: 2

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.

Step: 3

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

NUTRITION FACT

Per Serving: 56 calories; protein 1.6g; carbohydrates 10.4g; fat 1.3g; sodium 51.8mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.

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