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.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 56 Calories

Ingredients

• salt and ground black pepper to taste
• 3 bay leaves
• 2 carrots, grated
• ½ large onion, diced
• 1 tablespoon canola oil, or as needed
• 1 green bell pepper, chopped (Optional)
• 8 cups water, divided
• ½ medium head cabbage, finely shredded
• ¾ pound beets, grated
• ½ pound potatoes, cut into small cubes

Recipe Instructions

Step 1

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

Step 2

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 3

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.