Instant Pot Vegan Borscht Recipes
VEGAN BORSCHT
A vegan version of a traditional Russian/Ukranian soup.
Provided by vivid930
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 3h5m
Yield 8
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
- Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.
Nutrition Facts : Calories 198 calories, Carbohydrate 22 g, Fat 9.9 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 284.6 mg, Sugar 7.1 g
INSTANT POT® VEGAN BORSCHT
My version of traditional Eastern European beet root soup, made without animal products and to be cooked in an Instant Pot®. It's very easy to make: Just cut and prepare the veggies, put them into the pot, and start the Soup program. Then you can go do other stuff. This recipe yields about 5 or 6 liters of borscht. Lasts me a week. By the way, it's often said that borscht gets tastier in the refrigerator.
Provided by MrNyamNyamkin
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 1h25m
Yield 12
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion. Cook, stirring often, until translucent, 3 to 5 minutes. Add a splash of water to stop cooking.
- Add 8 cups water, cabbage, beets, potatoes, carrots, bell pepper, bay leaves, salt, and pepper to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 10.4 g, Fat 1.3 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 51.8 mg, Sugar 4.3 g
INSTANT POT BORSCHT
This Instant Pot Borscht is healthy and delicious. It's a perfect and affordable way to stay warm during winter while eating cozy and comforting vegan and gluten-free soup made in a pressure cooker | imagelicious.com #InstantPot #Vegan #GlutenFree #Russian #Soup #Borscht #PressureCooker
Provided by Julia
Categories Main Course Soup
Time 1h30m
Number Of Ingredients 11
Steps:
- Finely dice the onions.
- Shred the carrots. I prefer doing it using my food processor but you could use a manual grater.
- Peel and dice the beets into 1/4 inch pieces.
- Peel and cut the potatoes into 1-1.5 inch pieces.
- Remove the core from the cabbage and finely shred it. I like also cutting each long cabbage shred in half so that they aren't too long.
- Turn your Instant Pot on and choose the sauté function.
- Add the olive oil and wait until it gets hot.
- Add the diced onions and shredded carrots and cook for about 5-7 minutes while stirring it with a spatula or a wooden spoon. I find that Instant Pot sauté function cooks vegetables faster than the stove, so in about 5-7 minutes this amount of vegetables will become quite soft. NOTE: You can technically omit this step of sautéing the vegetables first. It adds the flavour but even without the step the soup will still be delicious!
- Add the rest of the ingredients to the pot.
- Close the lid, turn the pressure valve to Sealing, choose either Manual mode or Pressure cooker mode (depending on your model) and use the arrows to select cook time of 13 minutes.
- It took 32 minutes to come to pressure for me but I used cold tap water. if you use room temperature water/stock, it may take a few minutes less.
- Once the 13 minutes of pressure cooking are up and your Instant Pot beeps that it's done do a manual quick release. I like putting a small kitchen towel on the pressure release valve to contain the steam a little bit. It took about 5 minutes to fully release the pressure.
- Carefully open the lid, the borscht will be hot and steaming. Add minced garlic if using.
- Serve sprinkled with chopped dill.
Nutrition Facts : Calories 142 kcal, Carbohydrate 28 g, Protein 4 g, Fat 2 g, Sodium 821 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
INSTANT POT® VEGAN BORSCHT RECIPE
This recipe for Instant Pot® vegan borscht makes up to 6 liters of tasty beet soup. If you love meal prep, this dish is for you.
Provided by Ryan Rhodes
Categories Instant Pot
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion. Cook, stirring often, until translucent, 3 to 5 minutes. Add a splash of water to stop cooking.
- Add 8 cups water, cabbage, beets, potatoes, carrots, bell pepper, bay leaves, salt, and pepper to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Carbohydrate 10.85g, Fat 1.36g, Fiber 2.96g, Protein 1.66g, SaturatedFat 0.14g, ServingSize 12.00, Sodium 630.94mg, Sugar 0.00, UnsaturatedFat 0.77g
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