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
- Set the Instant Pot on sauté and caramelize the onions until translucent, add the garlic, stir.
- 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.
- Let it stand for at least 15 minutes more after cooking, before releasing
- Add lemon, vinegar, and salt to taste.
- 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.
- 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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