Dinner for 6

Instant Pot Borscht Soup

Name: Instant Pot Borscht Soup
Total time: 100 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1 1/4 lb beef shank; 3/7 cabbage; 1 large onion; 1 large russet potato; 4 tomatoes; 2 carrots; 2 ribs celery; 4 cloves garlic; 2 bay leaves; 5 cups unsalted chicken stock or good quality beef stock; 3 tbsp tomato paste; 1 tbsp olive oil; 2 tsp paprika; salt + black pepper to taste (optional)

Beef shank pressure-cooks with cabbage, vegetables, tomatoes, paprika, and stock for a hearty soup.

$2.86per serving $$

100 minstart to table

6servings

Chinese Dairy-free Family Lunches Dinners Instant Pot Cold-weather comfort Winter

Ingredients

1 1/4 lb beef shank
3/7 cabbage
1 large onion
1 large russet potato
4 tomatoes
2 carrots
2 ribs celery
4 cloves garlic
2 bay leaves
5 cups unsalted chicken stock or good quality beef stock
3 tbsp tomato paste
1 tbsp olive oil
2 tsp paprika
salt + black pepper to taste (optional)

Steps

Cut the beef, cabbage, onion, potato, tomatoes, carrots, and celery, and mince the garlic within 25 minutes.
Heat the olive oil in an Instant Pot on sauté mode, then cook the onion and garlic for 10 minutes.
Stir in the tomato paste and paprika, then add the beef, vegetables, bay leaves, stock, salt, and pepper.
Seal the Instant Pot and pressure-cook on high for 40 minutes.
Let the pressure release naturally for 20 minutes, then let the soup stand for 5 minutes before checking that the beef reaches 145 F.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.