Vegan Borscht (Instant Pot Recipe) with Riblets

A simple Instant Pot borscht made with onions, garlic, tomato paste, beets, potatoes, coleslaw mix, vinegar, and veggie broth. Finished with dill, vegan sour cream, and baked riblets.

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Step 1

Sauté: Instant Pot on Sauté. Cook onions 6–8 minutes. Add garlic and tomato paste for 60 seconds. Hit Cancel.

Step 2

Dump: Add coleslaw, beets, potatoes, vinegar, and broth. Scrape the pot bottom well to prevent a burn error. Drop bay leaves on top.

Step 3

Cook soup: Lock lid. Set valve to Sealing. Pressure cook on High for 8 minutes.

Step 4

Bake riblets: Bake riblets in oven at 375°F for 30 minutes. Slice and store separately.

Step 5

Finish: Quick release steam. Discard bay leaves. Stir in dill. Top bowls with sour cream and riblets.