Instant Pot Cold Borscht

Beets are low in calories and high in essential nutrients that benefits the heart, brain, muscles, and eyes.

Tip: Slip on a pair of food prep gloves so your hands aren’t stained! You might want to make this a day ahead or on the weekend so it can chill.

Instant Pot Cold Borscht

• Prep Time: 20 MINS
• Cook Time: 23 MINS
• Total Time: 55 MINS
• Makes 6-7 servings

Ingredients

• 1 small onion, chopped
• 2-4 cloves garlic, minced
• 2 lbs. beets about 5 small beets or 3 large, peeled and diced into bite sized pieces
• 2 lbs. cabbage, coarsely chopped (about 3 cups)
• 6 cups chicken or vegetable broth
• 3 tsp. coconut sugar
• 1/8 tsp. ground cumin
• 1 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. chopped dill
• 2 bay leaves
• 1 can northern white beans or pinto beans
• 2 Tbsp. lemon juice
• 2 Tbsp. apple cider vinegar

Garnishes

• 1 dollop of  sour cream or plain yogurt
• 2 cups thinly sliced Persian cucumbers
• 1 cup thinly sliced radishes
• 6-12 hard boiled eggs, sliced lengthwise
• 2 Tbsp. chopped fresh dill
• 3-4 scallions, sliced thinly

Instructions

1. Set the Instant Pot on sauté and caramelize the onions until translucent, add the garlic, stir.
2. Add the prepared beets, cabbage, broth, sugar, cumin, salt, pepper, dill, bay leaves and beans. Seak the lid and set to cook on high for 15 minutes.
3. Let it stand for at least 15 minutes more after cooking, before releasing
4. Add lemon, vinegar, and salt to taste.
5. Let it cool for a couple of hours, or best, overnight. (You can eat it hot if you like). It will last up to five days in the refrigerator, the flavors continue to develop.
6. Serve cold with garnishes.

The Lord gives strength to his people; the Lord blesses his people with peace. Psalm 29:11

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