Fabulously Easy Instant Pot Red Lentil Borscht
Enjoy a quick and delicious twist on classic borscht with this Instant Pot recipe. This vibrant and hearty soup is ready in under 30 minutes. This recipe makes enough to feed a large family, or simply freeze the leftovers!
Equipment
- 1 Instant Pot/Pressure Cooker optional
Ingredients
- 1 tbsp olive oil
- 1 onion
- 1 cup cabbage chopped or shredded
- 3 cloves garlic grated
- 8 cups vegetable broth
- 15 oz diced tomatoes canned or fresh
- 2 carrots grated
- 3 beets medium to large
- 1 cup red lentils rinsed
- 1.5 tbsp dried dill weed (or 1/4 cup chopped fresh)
Instructions
- With the lid off, turn your Instant Pot's sauté setting to low. Add olive oil.
- Add the onion and cabbage to the Instant Pot, cooking until the onion is soft and translucent.
- Mix garlic, tomatoes, and broth into the Instant Pot, turning the heat up to medium. Allow to simmer while prepping the remaining veggies.
- Grate the carrots and beets using the food processor's grater attachment. Grate half the beets and dice the rest. Add them to the soup.
- Mix lentils into the soup, stirring well.
- Cancel the sauté setting and place the lid on to pressure cook on high for 10 minutes.
- After 10 minutes, do a quick release and use an immersion blender to slightly blend the soup (not too much! You want to keep some texture).
- Stir in dill weed and salt to taste.
- Top with plant-based sour cream or yogurt and serve with sourdough spelt bread.
Notes
- Feel free to add any other vegetables you enjoy. Celery, potatoes and bell peppers are good options.
- This recipe can be made using a regular pot or Dutch oven but the time to cook the beets will increase.
- A food processor shortens the prep time, but a box grater also works.
- If you're short on time, you can decrease the cooking time by shredding all the beets.
- This soup freezes well so can be made ahead of time and reheated with a little water.