Instant Pot Borscht with New Zealand Grass-fed Steak Recipe

Instant Pot Borscht with Grass-fed Steak Recipe

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes

This twist on the traditional Eastern European soup is made in an Instant Pot so you can save time on cooking and spend more time enjoying the dish. Although borscht is best known for its red coloring from the beets, we think the star ingredient is the tender New Zealand grass-fed steak, which makes every spoonful hearty and flavorful.

Ingredients:

For the Steak: 

12-16 oz New Zealand grass-fed flat iron steak, cubed into 1-inch pieces (Tip: Look for the Taste Pure Nature logo)  
3/4 teaspoon salt 
1/2 teaspoon black pepper

For the Soup: 

3 tablespoons olive oil, divided 
1 onion, diced 
1 carrot, quartered and chopped 
3 medium beets, grated  
4 cups beef broth (or chicken broth) 
2 tablespoons white vinegar 
1 tablespoon sugar 
1/2 teaspoon salt 
1 teaspoon black pepper 
1 russet potato, peeled and diced 
14.5 oz can diced tomatoes 
2 cloves garlic, minced 
2 tablespoons chopped dill

To Serve:

Sour cream (optional)
Chopped dill (optional)

Directions:

For the Steak:

1. Add cubed steak to a medium-sized bowl and season with salt and pepper. Set aside while preparing the rest of the ingredients.

For the Soup:

2. Turn the Instant Pot to saute and add 1 tablespoon of olive oil.
3. Once oil is hot, working in two batches, add steak and cook until both sides are browned. Transfer cooked steak to a plate.
4. Add remaining 2 tablespoons oil, onion, and carrots. Saute until onions begin to brown, about 3 to 4 minutes.
5. Add beets. Stir and cook for 1 minute. Then add broth, white vinegar, sugar, salt, and pepper. Stir to mix well.
6. Add steak, potato, diced tomatoes, and minced garlic.
7. Seal Instant Pot and set to high pressure for 10 minutes. Use natural release.
8. Carefully taste the soup and add more salt, sugar, and vinegar to adjust the taste, if needed. Add dill and stir to mix well.