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Instant Pot HK Borscht Soup | Pressure Cooker HK Borscht Soup | Instant Pot Soup | Pressure Cooker Soup | Instant Pot Recipes | Pressure Cooker Recipes
4.98 from 43 votes

Instant Pot HK Borscht Soup

Recipe by Amy + Jacky | PressureCookRecipes.com
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.
Servings 6 - 8
Total Time 1 hour 40 minutes

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

Equipment

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). 
    *Pro Tip (Optional): add 1 tbsp Fish Sauce for an extra layer of flavor.  ;)

Notes

Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 237kcal

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