Bagel, Egg & Bacon Breakfast
Instant Pot Borscht
| By : |
| Prep Time | 20 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 10 Minutes (Natural Release) |
| Servings |
6 Servings
|
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 3 cups cabbage shredded
- 3 medium beets peeled and diced
- 1 ½ cups carrots peeled and sliced (2-3 carrots)
- 1 ½ cups large potatoes peeled and cubed (1-2 potatoes)
- 3 garlic cloves minced
- 5 cups vegetables stock
- ¼ cup tomato paste
- 1 ½ cups crushed tomatoes
- 1 tbsp sugar
- 2 tbsp apple cider vinegar or lemon juice
- 2 bay leaves
- 1 tbsp salt
- 3 tbsp fresh dill chopped
- ¾ cup sour cream for serving
Ingredients
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Instructions
- Select Saute and set the time for 10 minutes. Add oil.
- Add the onion to the pot and sauté for 3-4 minutes, until the onions have softened. Add the garlic and cook for 1 minute.
- Add the tomato paste, stir well, and cook for 1 minute. Press Cancel.
- Add the crushed tomatoes and vegetable stock. Stir well to lift any brown bits stuck to the bottom of the pot.
- Add the cabbage, beets, carrots, potatoes, sugar, vinegar, bay leaves and salt.
- Secure the lid on the pot and make sure the vent is in the seal position.
- Select Pressure Cook – High - set the time for 20 minutes.
- When cooking time is completed, allow a 10-minute Natural Release, before carefully releasing the remaining pressure.
- Remove the bay leaves and stir in the fresh chopped dill. Taste and season with more salt if needed.
- Serve with sour cream, fresh cracked black pepper, and more fresh dill for garnish.
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