Instant Pot Beet Borscht

Here's a recipe for Instant Pot Beet Borscht, a delicious and comforting soup:

Ingredients:

• 4 medium beets, peeled and grated
• 1 onion, finely chopped
• 2 carrots, peeled and grated
• 2 cloves of garlic, minced
• 4 cups vegetable or beef broth
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 1 bay leaf
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• Salt and pepper to taste
• Sour cream and fresh dill, for garnish (optional)

Instructions:

1. Turn on the Instant Pot and select the "Sauté" function. Add a little oil and sauté the chopped onion until translucent.

2. Add the minced garlic and sauté for another minute until fragrant.

3. Add the grated beets and carrots to the Instant Pot. Sauté for a few minutes until they start to soften.

4. Pour in the vegetable or beef broth, tomato paste, apple cider vinegar, bay leaf, and dried dill. Stir well to combine.

5. Close the Instant Pot lid and make sure the valve is set to "Sealing." Cancel the "Sauté" function and select the "Soup" or "Pressure Cook" function. Set the cooking time to 10 minutes on high pressure.

6. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes. Then, carefully perform a quick pressure release to release any remaining pressure.

7. Open the Instant Pot lid and remove the bay leaf. Taste the soup and season with salt and pepper according to your preference.

8. Ladle the beet borscht into bowls and garnish with a dollop of sour cream and a sprinkle of fresh dill, if desired.

9. Serve the Instant Pot Beet Borscht hot and enjoy!

This recipe serves approximately 4 servings. You can adjust the ingredients and seasonings to suit your taste. It's a hearty and flavorful soup that can be enjoyed on its own or with a side of crusty bread.

Source: Some or all of the content was generated using an AI language model