Beef and Beet Instant Pot Recipes

Borsch – Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! Made with beef, lots of vegetables and beans it is bound to become your favorite, just like it has been ours!

As a true-born Ukrainian, it is my duty to share a recipe for an authentic Borsch that graces our tables weekly and is the first thing that is requested when we come back from vacations. Rich with vegetables, beef, beans, and vibrant beets this Borsch is our family's definition of comfort food.

Every single Ukrainian home cook has their own version of this soup and here I will show you mine. Growing up, we didn't make this soup with meat but did add lots of beans as a replacement. Beans add lots of protein and make this Ukrainian Beet Soup very filling.

Variations in Beef Borscht

Some people make this ruby-colored borsch with shredded cabbage, but in our family, we don't add any. If you do decide that you want some cabbage in it, just shred 1/4 of a medium-sized head of cabbage and add it to the pot at the same time you add cubed potatoes.

Why Use a Pressure Cooker

The base of this delicious beet soup is made with beef broth. Cooking beef until tender usually takes several hours. Using my beloved pressure cooker (I haveInstantpot Pressure Cooker) I can get the same delicious flavor, just at a fraction of the time.

Can I use a regular pot to cook Borsch?

Of course! That is how it's been done for generations and generations. Just account for the fact that if you do choose to start with beef broth for the soup, you might want to start several hours ahead to allow the beef to cook through and become tender.

Now here's the recipe!

Ingredients for Ukrainian Beet Soup – Borsch {In Pressure Cooker}:

To cook the beef:

• water
• beef, chuck, or tenderloin
• onion, whole, peeled
• medium/large carrot, peeled
• black peppercorns
• salt

For Sautéed Vegetables:

• onion
• carrots
• beets
• bacon
• tomato paste or can of tomato sauce
• kosher salt
• black ground pepper

Also:

• yellow potatoes
• Better than Bullion Beef or Chicken Base.
• white beans, drained
• black beans, drained
• Kosher salt, to taste
• chopped dill
• chopped parsley

To serve:

• Sour cream

How to make Ukrainian Beet Soup – Borsch in the Pressure Cooker:

• To a large 6 qt pot add 2 Qts of water, 1.5 lbs of beef, 1 whole onion, one whole carrot, 1/2 tbsp salt & 5-7 black peppercorns. Cover with lid, close the lid valve to "pressure" and set the pot to "pressure cook" for 60 minutes.

While the meat is cooking render the bacon and sauté the vegetables:

• Render 4 strips of chopped bacon in a skillet over medium heat until crispy. Remove the bacon and discard the fat.
• Add 2-3 tablespoons of oil to the same skillet and 1.5 cups of diced onions and sauté, stirring continuously, until golden brown, about 5-8 minutes.
• To the onions add 1.5 cups shredded carrots, stir and continue cooking over medium heat for about 5 minutes until lightly golden.
• Now add 3 cups of shredded beets and stir.
• Season with 1 tsp of kosher salt, 2 tsp of black ground pepper, 2 tbsp of tomato paste, or 7.4 oz of tomato sauce and stir everything to combine. Cover with lid, turn the heat to low, and cook until the beets are soft, string several times throughout, about 25 minutes.
• After the time has expired on the pressure cooker, open the valve to "steam", cover the valve with a towel so that the steam does not splatter as it escapes the valve, and allow the pressure to be released.
  Open the lid, remove beef to a separate bowl and shred it to smaller pieces. Collect and discard the cooked vegetables, peppercorns, and any impurities with a fine mesh skimmer.

  

• Add 4 cups of cubed potatoes and 1 heaping spoon of Better than Bullion Beef or Chicken Base to the broth. If using cabbage, add 1/4 head of shredded cabbage at this time as well.

  Cover with lid, close the steam valve to "pressure", set the pot to "pressure cooker" and timer to 3 minutes. Then open the steam valve to "steam", cover with a towel and release pressure.
  

• Open the lid, check the potatoes for doneness by pressing one piece against the side of the pot. If the peace breaks easily, with little resistance the potatoes are done. If they're not, just cook for another minute or so.
  After that, add the drained beans, bacon, and shredded beef.
• Bring to a boil, then add the sautéed vegetables and turn off the heat. Stir. Taste and adjust the seasoning.
• Add 1/3 cup chopped parsley, 1/4 cups chopped dill, stir, cover with lid.
• For the best flavor profile, allow the flavors to mend for 2-3 hours as the soup cools before serving. This soup makes really good leftovers because it tastes even better the next day.

Serve with a dollop of sour cream, a good piece of bread, a wedge of purple or sweet onion and salt.
Enjoy!

Ukrainian Beet Soup - Borsch {In Pressure Cooker}

Borsch - Beef and Beet Soup is a traditional Ukrainian soup that is hearty, healthy and delicious! Made with beef, lots of vegetables and beans it is bound to become your favorite, just like it has been ours!

To cook the beef:

• 2 qts water
• 1 1/2 lb beef chuck or tenderloin
• 1 large onion whole, peeled
• 1 large carrot peeled
• 5-7 black peppercorns
• 1/2 Tbsp salt

For Sautéed Vegetables:

• 1.5 cups peeled and finely diced onion
• 1.5 cups peeled and shredded carrots
• 3 cups peeled and shredded beets
• 4 strips bacon chopped
• 2 Tbsp tomato paste or 1 - 7.4 oz can of tomato sauce
• 1 tsp kosher salt
• 2 tsp black ground pepper

Also:

• 4 cups yellow potatoes peeled, diced into 1/3 inch cubes
• 1.5 Tbsp Better than Bullion Beef or Chicken Base.
• 1/4 head cabbage shredded
• 1 can canned or cooked white beans drained
• 1 can canned or cooked black beans drained
• 1 tbsp kosher salt to taste
• 1/4 cups chopped dill
• 1/3 cups chopped parsley

Cook beef & make the broth

1. To a large 6 qt pot add 2 qts of water, 1.5 lbs of beef, 1 whole onion, one whole carrot, 1/2 tbsp salt & 5-7 black peppercorns. Cover with lid, close the lid valve to "pressure" and set the pot to "pressure cook" for 60 minutes.

While the meat is cooking render the bacon and sauté the vegetables:

1. Render 4 strips of chopped bacon in a skillet over medium heat until crispy. Remove the bacon and discard the fat.

2. Add 2-3 tablespoons of oil to the same skillet and 1.5 cups of diced onions and sauté, stirring continously, until golden brown, about 5-8 minutes.

3. To the onions add 1.5 cups shredded carrots, stir and continue cooking over medium heat for about 5 minutes until lightly golden.

4. Now add 3 cups of shredded beets and stir.

5. Season with 1 tsp of kosher salt, 2 tsp of black ground pepper, 2 tbsp of tomato paste or 7.4 oz of tomato sauce and stir everything to combine. Cover with lid, turn the heat to low and cook until the beets are soft, string several times throughout, about 25 minutes.

Bring Everything together:

1. After the time has expired on the pressure cooker, open the valve to "steam", cover the valve with a towel so that the steam does not splatter as it escapes the valve and allow the pressure to be released.

2. Open the lid, remove beef to a separate bowl and shred it to smaller pieces. Collect and discard the cooked vegetables, peppercorns and any impurities with a fine mesh skimmer.

3. Add 4 cups of cubed potatoes and 1 heaping spoon of Better than Bullion Beef or Chicken Base to the broth. If using cabbage add it together with the potatoes. Cover with lid, close the steam valve to "pressure", set the pot to "pressure cooker" and timer to 3 minutes. Then open the steam valve to "steam", cover with towel and release pressure.

4. Open the lid, check the potatoes for doneness by pressing one piece against the side of the pot. If the peace breaks easily, with little resistance, the potatoes are done. If they're not, cook for another minute or so.

5. After that, add the drained beans, bacon and shredded beef.

6. Bring to a boil, then add the sautéed vegetables and turn off heat. Stir. Taste and adjust the seasoning.

7. Add 1/3 cup chopped parsley, 1/4 cups chopped dill, stir, cover with lid.

8. For best flavor profile, allow the flavors to mend for 2-3 hours as the soup cools before serving. This soup makes really good leftovers, because it tastes even better the next day.

9. Serve with a dollop of sour cream, a good piece of bread, a wedge of purple or sweet onion and salt. Enjoy!

Nutrition Facts

Ukrainian Beet Soup - Borsch {In Pressure Cooker}

Amount Per Serving

Calories 312 Calories from Fat 126

% Daily Value*

Fat 14g 22%

Saturated Fat 5g 31%

Cholesterol 45mg 15%

Sodium 1234mg 54%

Potassium 923mg 26%

Carbohydrates 28g 9%

Fiber 7g 29%

Sugar 5g 6%

Protein 17g 34%

Vitamin A 3945IU 79%

Vitamin C 17mg 21%

Calcium 87mg 9%

Iron 5.3mg 29%

* Percent Daily Values are based on a 2000 calorie diet.

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Source: https://letthebakingbegin.com/ukrainian-beet-soup-borsch/

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