Easy Instant Pot Borscht Recipe

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This Instant Pot Borscht is a rich, flavorful, and hearty soup made primarily with beets that is healthy and nutritious, but also packed with robust flavors. It is a warming bowl of soup on cold winter nights.

>> You might also like this Instant Pot Lasagna or Homemade Instant Pot Tomato Sauce.

A bowl of borscht

If you’ve never tried Borscht, now is the time. This iconic Ukrainian soup has a beautiful red color, thanks to the beets, and it also has a great balance between sweet and sour. Now that beets are bred to be more sweet than they used to be, this soup is more accessible for many.

You can easily make this soup in no more than 20 minutes in the Instant Pot. It is a quick recipe that is perfect when you don’t feel like cooking, but you still want something tasty to eat. I make beets in my Instant Pot all the time and they also take about 20 minutes.

» For more delicious soup recipes try these 15 Instant Pot Soups & Stews for Fall.

» Check out our Instant Pot Cooking Times Cheat Sheet so you never have to look up times again for your favorite foods you make in the pressure cooker. Print or bookmark it so you always have it handy!

Easy Instant Pot Borscht Recipe

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Ingredients You Need

There are quite a few ingredients in this soup, but don’t let that scare you away. It’ll take a little bit of chopping and prep work, but then you can toss everything in the Instant Pot and let it do the rest of the work.

None of these ingredients are difficult to find. You’ll likely have most of these things in the fridge or pantry.

Cooked, peeled and sliced beets
  • Olive oil: Olive oil is my cooking oil of choice, but you can use any other oil for this recipe. Canola oil works well too.
  • Onion: Onion adds a slightly sweet and savory flavor to the soup.
  • Carrot: Carrots are often a compulsory ingredient in vegetable soups. That’s because they are loaded with vitamins and also add a sweet flavor to the soup.
  • Celery: The salty and slightly tangy flavor of celery adds a great boost of flavor.
  • Beets: The hero of this soup is the beets. They have a beautiful red color and an earthy flavor. Beets are loaded with nutrients and offer several health benefits as well.
  • Potatoes: The starch from the potatoes helps giving the soup the consistency you need.
  • Cabbage: You can use either white or purple cabbage for this recipe.
  • Beef broth: Beef broth makes this soup rich and gives it a meaty flavor. However, If you want a vegan version, add vegetable stock.
  • Tomato paste
  • Apple cider vinegar: It adds acidity and a slight tart flavor to the soup. It balances out the sweetness of the vegetables.
  • Celery salt
  • Black pepper
  • Garnish: You can add fresh parsley and sour cream to garnish this soup.

How to Make Instant Pot Borscht

Making Borscht in an Instant Pot is effortless. Here are the simple steps you have to follow.

Add oil to the instant pot and select the sauté mode. Once the oil heats up, add the chopped onion, celery, and carrots. Sauté the vegetables for 5 minutes or until they soften up.

Celery, onions and carrots in the Instant Pot

Next, add the beets, cabbage, and potatoes and give it all a quick stir. In case you’re wondering, you don’t have to cook the beets before you put them in the soup. You just need to peel and chop them into small bites.

Pour in the beef broth, vinegar, and tomato paste. Season with salt and pepper. Then stir the ingredients so that everything is well combined.

All ingredients combined in the Instant Pot

Lock on the lid and press the pressure cook button. Set the timer to 10 minutes. Once the timer is up, let the pressure release naturally for 5 minutes. Quick-release the remaining pressure.

Serve the soup in a serving bowl and garnish it with freshly chopped parsley and sour cream. Enjoy!

A bowl of borscht

Why Use An Instant Pot?

The Instant Pot is one of the most useful kitchen appliances you can buy, because it drastically cuts down on the cooking time for developing flavors in soups and stews, getting tough cuts of meat tender, and even baking a cheesecake. And there are many accessories that will help you get more out of your Instant Pot.

If you don’t have one yet, check out our guide on which one to buy. Also see our guide to How to Use an Instant Pot for more information.

Questions About Borscht

What is Borscht?

Borscht is a beetroot soup originating in the Ukraine, although Poland and Russia also have strong ties to this dish. If you asked different people, you’d probably get a different answer as to where it actually originated from.

Borscht can be made in many different ways with lots of varied recipes. There’s no one way to make it. You can serve it with chunky vegetables or pureed. You can put any type of veggie you like in, you can make it with and without beef.

A bowl of borscht

Can I use vegetable stock instead of beef stock?

Although this soup traditionally uses beef stock, if you want a vegan version you can add vegetable stock instead of beef stock.

Can I add meat to borscht?

The soup traditionally is made with just vegetables; however, you can add beef meat, bones, or even pork to add more flavors and make it meaty and rich.

Can the soup be frozen?

You can definitely freeze this soup. If you have some left over, put it in an air tight container with a secure lid and put it in the freezer for up to 2 months. It can easily be defrosted in the microwave or in a pot on the stove top until warmed through.


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Easy Instant Pot Borscht Recipe

Instant Pot Borscht (Beet Soup)

Borscht is a rich, flavorsome, and hearty soup made primarily with beets that is healthy and nutritious, but also packed with robust flavors. It is a warming bowl of warmth on cold winter nights.

Note: Made in a 6-qt Instant Pot

5 from 7 votes
Prep Time 15 mins
Cook Time 10 mins
Pressurize Time 15 mins
Total Time 40 mins
Course Soup
Cuisine Ukrainian
Servings 4 Servings
Calories 182 kcal



  • 1 tablespoon olive oil
  • 1/2 onion chopped
  • 1 large carrot peeled and diced
  • 1 celery stock diced
  • 2 medium beets peeled and cubed
  • 2 medium potatoes peeled and cubed
  • 2 cups shredded white or purple cabbage
  • 5 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground black pepper
  • Sour cream and fresh parsley for garnish


  • Turn on Saute mode on the Instant Pot. Add 1 tablespoon oil to the Instant Pot inner pot. When it’s hot, add the onion, carrot and celery. Saute for 3-5 minutes, until softened.
  • Add the beets, potatoes, cabbage, beef broth, tomato paste, vinegar, salts and pepper. Stir to combine.
  • Close and lock the lid, set the vent to the sealing position.
  • Press Pressure Cook and set the time to 10 minutes. When the time is up, all for a 5 minute natural pressure release, then do a quick release of the remaining pressure.
  • Serve with fresh parsley and sour cream.


Calories: 182kcalCarbohydrates: 29gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2115mgPotassium: 988mgFiber: 6gSugar: 7gVitamin A: 2766IUVitamin C: 40mgCalcium: 69mgIron: 2mg
Keyword Beets
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3 thoughts on “Easy Instant Pot Borscht Recipe

  1. Tavo says:

    5 stars
    I love how easy to make this recipe is! We love beets and enjoyed the recipe very much. We chose to use veggie broth instead of beef broth and it was equally delicious!

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