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Instant Pot Beetroot Soup

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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!

Instant Pot Beetroot Soup

Why You’ll Love This Recipe

  • 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.

Recipe 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.
Ingredients Needed for Instant Pot Beetroot Soup.

How To Cook Instant Pot Beetroot Soup?

Step 1: Saute the Vegetables

Begin by turning your instant pot on. Add the olive oil, onion, celery and garlic. Saute until the veg is softened.

Ingredients Needed for Instant Pot Beetroot Soup.

Step 2: Add Beetroot and Stock

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.

Step 3: Pressure Cook

Next, pressure cook your instant pot beetroot soup on high pressure for 14 minutes. This is enough time to break down the fiberous beetroot.

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Step 4: Naturally Release the Steam

Release the steam naturally through the steam vent for 10 minutes then open and release any left over steam.

Step 5: Blend The Soup

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.

Step 6: Garnish & Serve

Stir the soup and serve into bowls. Season with salt and pepper and garnish with fresh coriander leaves.

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Cooking 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.
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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.

Storage & Reheating Instructions

Cool Beetroot Soup: Let soup cool to room temperature, but don’t leave out for more than two hours.

Portion and Store: Once cooled, divide soup into airtight containers, preferably glass ones.

Fridge Storage: Store in the refrigerator if consuming within 3-4 days.

Freezer Storage: 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.

Thaw and Reheat: When reheating the beetroot soup, it generally takes about 5-10 minutes on the stove over medium heat or 2-5 minutes in the microwave. Keep an eye on it and stir occasionally to ensure it’s thoroughly heated

What To Serve With This Recipe?

  • Roasted Chicken: Flavorful and hearty, this roasted chicken complements the sweet and savory notes of the beetroot soup.
  • Quinoa Salad: Light and nutritious, this salad adds a wholesome dimension to your beetroot soup meal.
  • Homemade Garlic Bread: Crispy, warm, and aromatic – this bread is a wonderful pairing with the rich beetroot soup.
  • Roasted Brussels Sprouts: Crisp and slightly caramelized, these sprouts provide a contrast to the smooth texture of the soup.
  • Classic Greek Salad: Fresh and tangy, a Greek salad brings a refreshing element to your beetroot soup meal.
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FAQ’S

Is Beetroot Soup The Same As Borscht?

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.

How To Make Vegan Beetroot Soup?

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!

Can I Add Parsley To Beet Soup?

Yes. Fresh parsley adds a burst of fresh, herbaceous flavor and vibrant color to beet soup.

Can I Add Diced Tomatoes To Beet Soup?

Yes, diced tomatoes can add a tangy flavor and richer consistency to the beetroot soup.

Can I Add Shredded Cabbage To Beet Soup?

Shredded cabbage can be added during the cooking process, providing a hearty texture and subtle sweetness to the soup.

beetroot soup in instant pot

Instant Pot Beetroot Soup (Vegan or Non Vegan Options)

Yield: 2-3
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 10 minutes

Savor our Instant Pot Beetroot Soup - a quick, nutritious meal with rich, earthy flavors.

Ingredients

  • 1 1/2 lb or 700g beetroot peeled and diced
  • 2 tsp garlic minced or crushed
  • 1/2 cup onion sliced
  • 2 stalks celery chopped
  • 2 tbsp olive oil
  • 2 Cups vegetable broth or water
  • 2 tablespoons lemon juice
  • 2 tbsp coriander chopped and fresh
  • 2 tbsp fresh cream
  • salt to taste
  • pepper to taste

Instructions

  1. Begin by turning your instant pot on. Add the olive oil, onion, celery and garlic. Saute until the veg is softened.
  2. 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.
  3. Next, pressure cook your instant pot beetroot soup on high pressure for 14 minutes. This is enough time to break down the fiberous beetroot.
  4. Release the steam naturally through the steam vent for 10 minutes then open and release any left over steam.
  5. 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.
  6. Stir the soup and serve into bowls. Season with salt and pepper and garnish with fresh coriander leaves.

Notes

  • 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.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 17mgSodium: 1280mgCarbohydrates: 48gFiber: 9gSugar: 34gProtein: 9g

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