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Instant Pot Creamy Summer Borscht

A fast and creamy borscht full of contrasting green summer vegetables made in the Instant Pot
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Soup
Cuisine Ukrainian-Canadian
Servings 8 servings


  • 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


  • 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.