Instant Pot® Vegan Borscht recipe
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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 salt and ground black pepper to taste
Nutrition Info
- 56.1 caloriescarbohydrate: 10.4 gcholesterol: : -fat: 1.3 gfiber: 2.8 gprotein: 1.6 gsaturatedFat: 0.1 gservingSize: -sodium: 51.8 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Vegan Borscht
Directions
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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.