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Instant Pot Golden Borscht with duck

This bright yellow duck-based borscht gets its colour from golden beets and carrots.
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Soup
Cuisine Ukrainian-Canadian
Servings 4 servings


  • 1 duck leg
  • 1 small onion whole
  • 2 large carrots whole
  • 2 celery stalks whole
  • 3 large carrots sliced
  • 1 large yellow/golden beet diced
  • 1 medium potato diced
  • 2 garlic cloves minced
  • 1 bunch of chard chopped


  • Season the duck leg with salt and pepper on both sides. On Saute Normal in the Instant Pot, sear the skin side first for 6 to 8 minutes. Flip and sear the other side for 6 to 8 minutes.
  • Add 4 to 6 cups of water to the Instant Pot and scrape any brown bits in the pot. Add the whole vegetables (onion, carrots, celery) along with a bay leaf. Set the Instant Pot to cook for 12 minutes on Low pressure using Manual. Wait 10 minutes to do a natural release.
  • Remove the duck leg. Separate the meat leaving some on the bone. Slice the meat into small pieces and set aside.
  • Optional: return the duck leg to the pot and cook again using the Broth setting for 20 minutes ("Less") on High Pressure. Wait 10 minutes to do a natural release.
  • Optional: remove the skin from the duck leg and slice into thin strips. Bake at 450°F for 5 to 10 minutes until dark brown, flipping at least once. Set aside.
  • Remove the duck bone and discard the vegetables and bay leaf. Chill the stock overnight to remove the fat or use a fat strainer.
  • Add the sliced carrots, diced golden beets, diced potatoes and minced garlic. Set the Instant Pot to Manual for High Pressure for 7 minutes. When the time is up, wait 10 minutes before releasing the pressure to do a Natural Release.
  • Turn off the Instant Pot and add the duck meat pieces and the chard. Cook for 2 to 5 minutes to cook the chard.
  • Serve in bowls and top with pieces of crispy duck skin. (Optional: top with sliced green onions, serve with sour cream)