Borscht, Instant Pot

also called instant pot borscht · pressure cooker borscht · instant pot beet soup · borsch · borshch · barszcz · beet soup · red borscht · Ukrainian borscht

Also written for the plain way (1 to wash).

The table

2 lb(900 g; bone-in)beef short ribsbrown the short ribs on Sauté 10 minreturn the ribs to the stock — 40 min at high pressurewait out the natural release 15 min, pull the meat off the bonessimmer the beets, potato and cabbage, lid off, 20 minseason, sour cream at the table
1 large(chopped)yellow onionfry the onion and carrot in the fat 8 min
1 large(grated)carrot
2 Tbsunsalted butter
6 cups(1.4 L)beef stock
1 1/2 lb(700 g; peeled and grated)beets
2 Tbstomato paste
2 Tbscider vinegar
3/4 lb(340 g; cubed)russet potatoes
3 cups(shredded)green cabbage
2 cloves(minced)garlic
2 tspkosher salt
3 Tbs(chopped)fresh dill
2/3 cup(160 g)sour cream
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

1brown the short ribs on Sauté 10 min

2fry the onion and carrot in the fat 8 min

3return the ribs to the stock — 40 min at high pressure

goes in with what steps 1 and 2 made

5simmer the beets, potato and cabbage, lid off, 20 min

goes in with what step 4 made

6season, sour cream at the table

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 25 min1 of 6 steps gives no time
Needs you
about 18 min
If you get it wrong
Forgiving — the beets are the one thing that can be overcooked here, so they finish with the lid off where you can taste them
What you'll wash
Two things — the Instant Pot, a plate for the browned short ribs
Does it keep
4 days — better on the second; the beets bleed further into it overnight and the colour deepens

  1. brown the short ribs on Sauté 10 min

    10 minneeds youfrom the start

  2. fry the onion and carrot in the fat 8 min

    8 minneeds youfrom the start

  3. return the ribs to the stock — 40 min at high pressure

    40 minwalk away10 min in

  4. wait out the natural release 15 min, pull the meat off the bones

    15 minwalk away50 min in

  5. simmer the beets, potato and cabbage, lid off, 20 min

    20 minwalk away1 hr 5 min in

  6. season, sour cream at the table

    not timed1 hr 25 min in

You'll need Instant Pot

See how it is written
>> title: Borscht, Instant Pot
>> category: Soups
>> tags: beets, beef, cabbage, ukrainian, winter, instant pot, pressure cooker
>> counters: Instant Pot
>> aka: instant pot borscht, pressure cooker borscht, instant pot beet soup, borsch, borshch, barszcz, beet soup, red borscht, Ukrainian borscht
>> servings: 6
>> dish: borscht
>> kit: Instant Pot
>> time: 2 hr
>> slack: forgiving — the beets are the one thing that can be overcooked here, so they finish with the lid off where you can taste them
>> washing-up: the Instant Pot, a plate for the browned short ribs
>> capacity: 3 — the Instant Pot's base, brown
>> keeps: 4 days — better on the second; the beets bleed further into it overnight and the colour deepens

>> step: brown the short ribs on Sauté 10 min
Brown @beef short ribs{2%lb}(900 g; bone-in) in the #Instant Pot{} on the highest Sauté setting in their own fat ~brown{10%min}, in two batches, and lift them out.

>> step: fry the onion and carrot in the fat 8 min
Fry @yellow onion{1%large}(chopped) and @carrot{1%large}(grated) in @unsalted butter{2%Tbs} in the same pot ~fry{8%min}, scraping the brown from the bottom as they go.

>> step: return the ribs to the stock — 40 min at high pressure
Return @&(~2)short ribs{} to @&(~1)vegetables{} with @beef stock{6%cups}(1.4 L), lock the lid and ~pressure cook{40%min} at high pressure.

>> step: wait out the natural release 15 min, pull the meat off the bones
Let @&(~1)pot{} ~natural release{15%min}, then pull the meat off the bones and discard them.

>> step: simmer the beets, potato and cabbage, lid off, 20 min
Simmer @&(~1)pot{} with the lid off on Sauté ~simmer{20%min} with @beets{1 1/2%lb}(700 g; peeled and grated), @tomato paste{2%Tbs}, @cider vinegar{2%Tbs}, @russet potatoes{3/4%lb}(340 g; cubed) and @green cabbage{3%cups}(shredded).

>> step: season, sour cream at the table
Season @&(~1)borscht{} with @garlic{2%cloves}(minced), @kosher salt{2%tsp} and @fresh dill{3%Tbs}(chopped), and pass @sour cream{2/3%cup}(160 g) at the table.