If you're looking for a tasty and delicious soup recipe for any season, then why not try Instant Pot Beetroot Soup. This great recipe is super easy and quick to make, and it's so tasty! The flavor is sweet with a hint of tanginess and there it has a Vegan Friendly Option making it perfect for different preferences and requirements. Enjoy!
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Why This Recipe Works
- Vibrant and Tasty: The beetroot lends a beautiful color and earthy flavor to the soup.
- Creamy Texture: When blended, this soup has an incredibly smooth and creamy texture, despite being dairy-free.
- Easy to Make: With the Instant Pot, this soup comes together quickly and effortlessly.
📋 Ingredients
- Beetroot: The main ingredient of Instant Pot beet soup, adds a sweet, earthy flavor and vibrant color to the soup.
- Garlic: Provides a warm, savory depth of flavor.
- Celery: Adds a fresh, slightly bitter flavor and crunchy texture.
- Onion: Contributes a rich, sweet flavor that forms the base of the soup.
- Olive Oil: Used for sautéing, it helps bring out the flavors of the other ingredients.
- Vegetable Broth: Provides a savory richness and forms the liquid base of the soup.
- Lemon Juice or Apple Cider Vinegar: Both lemon juice and apple cider vinegar can enhance the flavor of beetroot soup.
- Coriander or Fresh Dill: Coriander adds a warm, citrusy flavor to beetroot soup, while fresh dill provides a grassy and slightly sweet touch, both enhancing the earthy sweetness of the beets.
- Optional Fresh Cream or Sour Cream: Use fresh cream for a rich beetroot soup, or sour cream for a tangy twist.
- Salt and Pepper: Essential seasonings that enhance the overall flavor of the soup.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Beetroot-Ginger Soup: Add fresh ginger for a spicy kick.
- Beetroot-Leek Soup: Combine beetroots with leeks for an onion-like flavor.
- Spicy Beetroot Soup: Add jalapenos or hot sauce for a spicy twist.
- Beetroot-Sweet Potato Soup: Include sweet potatoes for a sweet, earthy flavor.
- Creamy Beetroot-Fennel Soup: Mix beetroot and fennel, top with cream for a luxurious finish.
🔪How To Cook Instant Pot Beetroot Soup?
Step One: Begin by turning your instant pot on. Add the olive oil, onion, celery and garlic. Saute until the veg is softened. Ad your chopped and diced beetroot to the instant pot. Pour in the vegetable stock and add lemon juice before locking the instant pot lid.
Step Two: Next, pressure cook your instant pot beetroot soup on high pressure for 14 minutes. This is enough time to break down the fiberous beetroot.
Step Three: Release the steam naturally through the steam vent for 10 minutes then open and release any left over steam. Use an immersion blender to blend your soup before adding fresh cream.
Step Four: Leave the cream out if you're wanting this to be a vegan soup. Stir the soup and serve into bowls. Season with salt and pepper and garnish with fresh coriander leaves.
👩🍳 Expert Tips
- Choose Fresh Beetroots: Opt for firm, fresh beetroots for best flavor.
- Don't Overfill Instant Pot: Fill the pot only two-thirds full for proper pressure buildup and even cooking.
- Use Quality Stock: Choose high-quality or homemade vegetable stock. Opt for low sodium if store-bought.
- Blend Thoroughly: Blend cooked ingredients well for a smooth soup.
- Add Acid: Balance sweetness with a touch of lemon juice.
- Don't Skip Garnish: Fresh herbs like coriander add color and flavor.
💭 FAQs
No, they are not the same. Instant Pot beetroot soup focuses on the flavor of beets, while Instant Pot borscht soup, a Ukrainian/Russian soup, includes other vegetables and often meat.
If you want to make this recipe as a vegan beetroot soup or ensure this is dairy-free then simply skip the 2 tablespoons of cream. This will make the soup vegan friendly and it will still taste amazing!
Yes. Fresh parsley adds a burst of fresh, herbaceous flavor and vibrant color to beet soup.
Yes, diced tomatoes can add a tangy flavor and richer consistency to the beetroot soup.
Shredded cabbage can be added during the cooking process, providing a hearty texture and subtle sweetness to the soup.
Let soup cool to room temperature, but don't leave out for more than two hours. Once cooled, divide soup into airtight containers, preferably glass ones. Store in the refrigerator if consuming within 3-4 days. For longer storage, freeze the beetroot soup. Leave an inch of space at the top of the container for expansion. It can be stored in the freezer for up to 2-3 months.
Serving Suggestions
These are my favorite dishes to serve with Beetroot Soup:
- Roasted Chicken: Flavorful and hearty, this roasted chicken complements the sweet and savory notes of the beetroot soup.
- Hawaiian Dinner Rolls: Perfect for dipping in this tasty beet soup.
- Homemade Garlic Bread: Crispy, warm, and aromatic - this bread is a wonderful pairing with the rich beetroot soup.
🍜 Related Recipes
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Instant Pot Beetroot Soup (Vegan or Non Vegan Options)
Ingredients
- 1 ½ lb Beetroot peeled and diced
- 2 teaspoon Garlic Minced
- ½ cup Onion
- 2 Stalks Celery Chopped
- 2 tablespoon Olive Oil
- 2 Cups Vegetable Broth
- 2 tablespoons Lemon Juice
- 2 tablespoon Coriander chopped and fresh
- 2 tablespoon Fresh Cream
- pinch Salt
- pinch Pepper
Instructions
- Begin by turning your instant pot on. Add the olive oil, onion, celery and garlic. Saute until the veg is softened.
- Add your chopped and diced beetroot to the instant pot. Pour in the vegetable stock and add lemon juice before locking the instant pot lid.
- Next, pressure cook your instant pot beetroot soup on high pressure for 14 minutes. This is enough time to break down the fiberous beetroot.
- Release the steam naturally through the steam vent for 10 minutes then open and release any left over steam.
- Use an immersion blender to blend your soup before adding fresh cream. Leave the cream out if you’re wanting this to be a vegan soup.
- Stir the soup and serve into bowls. Season with salt and pepper and garnish with fresh coriander leaves.
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