Instant Pot Creamy Summer Borscht
A fast and creamy borscht full of contrasting green summer vegetables made in the Instant Pot
Ingredients
- 4 medium-sized "young" beets with beet greens attached
- 2 cups water
- 2 teaspoons salt
- 1 medium onion chopped
- 1 medium potato - roughly 1 cup diced
- 2 Tablespoons apple cider vinegar white vinegar or lemon juice
- 3 cups water
- 1 cup canned or fresh broad beans
- 3 Tablespoons flour
- ½ cup water
- 1 cup frozen or fresh peas
- ½ cup frozen or fresh dill chopped
- 1 cup 10% cream or milk
Instructions
- Wash and scrub the beets.
- Dice the beets, potato and onions into a small ¼ inch dice. Add the beets, potato and onion to the Instant Pot along with 2 cups of water and 2 teaspoons salt. Cook on Manual using High Pressure for 6 minutes. Allow 10 minutes before releasing pressure.
- While the soup is cooking, prepare and chop the remaining ingredients. Combine ½ cup water with the 3 Tablespoons flour.
- Turn the Instant Pot to Saute and More. Add 3 cups of hot water, 2 Tablespoons apple cider vinegar, beans and peas to the soup. Add the combined water and flour and cook for 5 minutes until thickened.
- Add the remaining greens - dill, green onions, and beet greens. Stir in 1 cup of cream.
- Serve immediately.