Keto Instant Pot Borscht
Keto Instant Pot Borscht – adapted from Ukraine recipes. Deliciousness.
Servings Prep Time
8people 20minutes
Cook Time
45minutes
Servings Prep Time
8people 20minutes
Cook Time
45minutes
Ingredients
First Cooking Cycle:
  • 4tablespoons Lard(52 g/1.8 oz) See Recipe Notes for substitutions.
  • 2pounds Boneless Beef Short Ribs(907g/32 oz) Cut into 2 inch pieces
  • 2.5cups Chopped Carrots(288 g/10 oz) Chopped into 1-inch pieces/chunks
  • 1.5cups Diced Fresh Tomato(230 g/8.1 oz)
  • 1cup Diced Celery(101 g/3.6 oz)
  • 2/3cup diced onion(100 g/3.5 oz)
  • 1tablespoon minced garlic(9 g/0.3 oz)
  • 2cups Beef Bone Broth(473 ML/16 oz)
  • 2large bay leaves
  • 2teaspoons Sea SaltCan substitute any good quality salt.
  • 1teaspoon ground black pepper
  • 1teaspoon red pepper flakesReduce to 1/2 tsp or omit if you prefer mild heat.
Second Cooking Cycle:
  • 2cups shredded cabbage(113 g/4 oz)
  • 1cup Peeled, Shredded Beets(136 g/4.8 oz)
  • 2cups Beef Bone Broth(473 ML/16 oz)
  • 1/4cup apple cider vinegar(59 ML/2 oz)
To Serve:
  • 1cup sour cream(230 g/8 oz)
  • 4tablespoons fresh chopped dill(5 g/0.2 oz) Remove large stems before chop and measure.
Instructions
First Cooking Cycle:
  1. Place lard into a 6-quart pressure cooker. Press the “Sauté” function key. The digital display will state High, 30 mins.
  2. Use the “Adjust” button to cycle the LED display to “More” which increases the saute temperature to a level suitable for browning meat.
  3. When the LED display reads “Hot,” place the beef in pot and brown.
  4. While the meat is browning, prepare and measure all ingredients as listed in the First Cooking Cycle.
  5. Add the carrots, tomatoes, celery, onions, garlic, bone broth, and all remaining spices from the First Cooking Cycle.
  6. Stir through, and press the “Keep Warm/Cancel” button.
  7. Place lid on the pot and lock into position. Adjust the steam releasing handle so that it is pointing to Sealing.
  8. Press the “Manual” (High Pressure) button and set to 20 minutes.
Second Cooking Cycle:
  1. Now it is time to prepare all your ingredients listed in the Second Cooking Cycle and For Serving. Shred the cabbage and beets.
  2. Remove large stems from dill and coarsely chop.
  3. Measure out the beef bone broth and apple cider vinegar.
  4. After the pot has completed the 20-minute cooking cycle, allow it to sit for an additional 10 minutes. This period allows some of the pressure to release naturally and further cooks the ingredients.
  5. After the 10-minute resting period, release the pressure valve quickly. Remove the lid after all pressure is expelled through the valve.
  6. Add the shredded vegetables, bone broth, and apple cider vinegar to the pot.
  7. Place lid back on the pot and lock into position. Adjust the steam releasing handle so that it is pointing to Sealing.
  8. Press the “Manual” (High Pressure) button and set to 1 minute.
  9. Once the 1-minute timer has completed, immediately release the pressure valve. Remove the lid after all pressure is expelled.
  10. Taste the borscht. Add additional salt, pepper, or apple cider vinegar according to your taste.
To Serve:
  1. Serve each portion with: 2 tablespoons sour cream 1.5 teaspoons chopped dill.
  2. Boo-yah! Enjoy!
Recipe Notes
  • Instant Pot used for this recipe: IP-LUX60 V3 which is a 6-quart pot.
  • The ingredient weights listed in parenthesis are for 8 servings.
  • You may substitute beef fat, ghee, avocado oil, or olive oil for the lard. Each has its own subtle flavor. I prefer lard or rendered bacon fat.
  • If you use a cut of beef such as Chuck, you will need to increase the cooking time of the first cycle from 20 minutes to 35 minutes if you want the meat tender.
  • Nutritional information for fat content and cook time will vary with the type of meat used.
  • I am not a registered dietician or nutritionist. Nutritional information is provided as a courtesy and can vary depending on the exact ingredients you use.

Nutrition Facts
Keto Instant Pot Borscht
Amount Per Serving (399g)
Calories 446 Calories from Fat 304
% Daily Value*
Total Fat 33.8g 52%
Saturated Fat 14.7g 74%
Trans Fat 1.6g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 15g
Cholesterol 105.8mg 35%
Sodium 1082mg 45%
Potassium 694mg 20%
Total Carbohydrates 11.5g 4%
Dietary Fiber 2.6g 10%
Sugars 6.3g
Protein 25.1g 50%
Vitamin A 130%
Vitamin C 24%
Calcium 8%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.