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Instant Pot Quick Vegetarian-Vegan "Canned" Borscht

Quick! Use canned beets and vegetables to save time chopping. Get those cans ahead of time so you have them when you need them.
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Prep Time 2 minutes
Cook Time 30 minutes
Total Time 32 minutes
Course Soup
Cuisine Ukrainian-Canadian
Servings 6 to 8 servings

Ingredients
  

  • 1 white onion chopped
  • 1 Tablespoon vegetable oil
  • 19 oz / 540 mL canned diced potatoes
  • 2 - 15 oz / 425g cans of julienne beets with liquid
  • 28 oz / 796 mL crushed tomatoes
  • 1 bay leaf optional
  • 15 oz / 425 can chopped green beans
  • 1 Tablespoon vinegar
  • 1 Tablespoon sugar
  • ½ cup frozen or fresh dill chopped

Instructions
 

  • Saute the onion on Low in the Instant Pot with 1 Tablespoon of vegetable oil. Do not allow to brown.
  • Rinse the can of chopped potatoes in a colander
  • Add the cans of beets (with liquid), crushed tomatoes to the Instant Pot along with the crushed tomatoes. Stir and add the bay leaf (if using)
  • Seal and set the Instant Pot to cook on Manual for 5 minutes at Low/Less Pressure.
  • Rinse off the can of green beans in a colander.
  • Wait 10 minutes before releasing the pressure. Add the green beans, 1 Tablespoon vinegar, 1 Tablespoon sugar, salt and pepper to taste. Add the chopped dill.
  • Smachnoho!