Instant Pot Borscht is a quicker and just as delicious version of the classic Russian cabbage beet soup. This recipe is made with beef and includes a meatless vegan option.
Press the sauté button on your pressure cooker and let it preheat. Once the display shows HOT, add 1 tablespoon of oil and beef chunks. Sear the meat until it is browned from all sides.
Then deglaze the pot with 1 quart (4 cups of water). Scrape the bottom to loosen stuck on browned bits. Add the bay leaves and salt. Close the lid and turn pressure valve to sealing. Cook on High Pressure for 30 minutes.
In the meantime, prepare all the vegetables. This may take just as long as the meat is cooking if you are shredding and grating by hand. Personally, I use the shredding attachments of your food processor (because it takes only a fraction of the time).
Peel and cube the potatoes. Shred the cabbage. Chop the onion. Peel and grate or shred the carrots and beets. Dice the tomatoes. Chop the herbs if using fresh ones.
Once meat finishes do a staggered quick release. This means, turn the pressure valve to venting until you notice liquid is releasing together with the steam. Then turn valve back to sealing, and wait a little. Repeat the process until you can release all the pressure without any liquid spewing out at the same time.
Then open the lid and remove the bay leaves. Add the all cut up and shredded veggies, herbs and black pepper to the pot. Fill with water up to the pressure cooking fill line (about 2/3 full). Pressure cook on High Pressure for 5 minutes. Then do another staggered quick release, or do a natural pressure release for 15 minutes before quick releasing any remaining pressure.
Serve Instant Pot borscht with sour cream (or a splash of heavy cream) and a fresh dill.