Instant Pot HK Borscht Soup | Pressure Cooker HK Borscht Soup | Instant Pot Soup | Pressure Cooker Soup | Instant Pot Recipes | Pressure Cooker Recipes
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Instant Pot HK Borscht Soup

Make Cha Chaan Teng Classic Flavorite Instant Pot HK Borscht Soup in Pressure Cooker. Extremely easy to make with simple healthy ingredients! Comforting Instant Pot Vegetable Beef Soup with a balance of savory-sour-sweet flavors, spiced with a hint of paprika.
Course Dinner, Soup
Cuisine Asian, Chinese, Hong Kong
Keyword hong kong borscht soup, instant pot borscht soup, instant pot recipes, instant pot soup, instapot soup, pressure cooker borscht soup, pressure cooker recipes, pressure cooker soup
Total Time 1 hour 40 minutes
Servings 6 - 8
Calories 237kcal
Author Amy + Jacky

Ingredients

  • 1 - 1.5 pounds (742g) beef shank
  • ⅓ - ½ (600g) cabbage , cut into pieces
  • 1 (500g) large onion , roughly sliced
  • 1 (460g) large russet potato , cut into 6 pieces
  • 4 (1lb or 454g) tomatoes (2 roma + 2 avalantino) , quartered
  • 2 (250g) medium carrots , chunks
  • 2 (160g) ribs celery , chunks
  • 4 (20g) garlic cloves , crushed
  • 2 bay leaves
  • 5 cups (1.25L) unsalted chicken stock or good quality beef stock
  • 3 tablespoons (45ml) tomato paste
  • 1 tablespoon (15ml) olive oil
  • 1 - 3 teaspoons (4g - 12g) paprika
  • Salt + black pepper to taste

Instructions

A. Dump & Start Method:

  • Cut beef shank into bite-size pieces. Add all the ingredients in Instant Pot, then jump straight to "Step 4: Deglaze" below. This method will still be tasty! :)

B. Flavor Enhancing Method:

  • Brown Beef Shank: Heat up Instant Pot using Sauté More function. Pat dry, then generously season one side of the beef shank with salt + black pepper. Drizzle inner pot with 1 tbsp olive oil. Then, brown the seasoned side of beef shank in Instant Pot. Season the other side of beef shank with more salt + black pepper. 
    *Pro Tip: Brown the two sides of Beef Shank in Instant Pot for 5 minutes per side.
  • Saute Onions & Vegetables: Rest browned beef shank on a chopping board. Add sliced onions in Instant Pot, then saute until soften (roughly 3 minutes). Add crushed garlic, celery chunks, carrot chunks, 2 bay leaves, 1 tsp (4g) paprika, and 3 tbsp (45ml) tomato paste in Instant Pot. Saute for another 2 minutes. Then, add in quartered tomatoes.
  • Cut Beef Shank: While the onions are being sauteed, cut beef shank into bite-size pieces.
  • Deglaze: Pour in 1 cup (250ml) unsalted chicken stock or high-quality beef stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.
  • Pressure Cook HK Borscht Soup: Add beef shank pieces back in Instant Pot. Don't forget all the meat juice! Pour in 4 cups (1L) unsalted chicken stock or high-quality beef stock. Layer the potato chunks + cabbage pieces on top. Pressure Cook at High Pressure for 12 minutes + Full Natural Release.
  • Thicken & Season: Use Saute function to bring the soup to a boil. Give the soup a few quick stirs with a ladle to break up the potatoes, then let it boil for another 5 minutes. You can also add some cornstarch + water mixture in the soup. Taste and season the soup with more salt + paprika if desired (For Reference: we added ~1 tbsp Salt + few more tsp Paprika here). Enjoy!~
    *Pro Tip (Optional): add 1 tbsp Fish Sauce for an extra layer of flavor.  ;)

Notes

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Nutrition

Calories: 237kcal | Carbohydrates: 30g | Protein: 19g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 187mg | Potassium: 1180mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6440IU | Vitamin C: 47.7mg | Calcium: 102mg | Iron: 3.3mg