Hi everyone,
Hope everyone enjoyed the holidays. I’ve always loved to cook (because I love to eat even more!) and over the pandemic I have been cooking a lot with the extra time at home. One of my goals for 2021 is to share some of my favourite recipes on my blog. We love using our Instant Pot appliances to cook up different meals and recipes so why not start with our favourite Instant Pot Hong Kong Borscht Soup. The original recipe is by Pressurecookrecipes.com and I’ve modified it to our liking. I’ve listed the ingredients for this recipe as well as the things I used to prep and cook this meal. Scroll all the way to the bottom if you prefer to watch my YouTube video instead!
Ingredients
1.5 – 2 pounds beef back ribs
2 large onions – sliced
3 – 5 yellow or red potatoes – chunks
4 – 6 tomatoes (2 roma + 2 – 4 avalantino) – diced
2 – 4 medium carrots – chunks
4 celery stalks – chunks
4 – 6 garlic cloves – crushed
3 bay leaves
4 cups unsalted chicken / beef / veggie stock
4 full teaspoons tomato paste
2 teaspoons olive oil
1 – 2 teaspoons paprika
2 teaspoons corn starch
Salt, black pepper and garlic powder to taste
What I used
Listing out the things I used to prep and cook this meal.
6 qt Instant Pot
Knife – use a good quality one to make the chopping easier
Peeler
Meat Tenderizer – or anything that can smash the garlic cloves
Cutting board
Measuring Cup
Measuring Spoons/Teaspoons
Spatula, tongs and ladle for cooking
My Blanc Canvas 