Instant Pot Beetroot Pasta Soup
- 2 TBSP olive oil
- 600 g beetroot diced
- 2 onions chopped
- 4 garlic cloves minced
- 1 pound pasta
- 1 cup celery chopped
- 16 oz. vegetable broth
- 2 carrots diced
- 2 tbsp coriander chopped
- 1 tbsp pepper
- 2 tbsp cream fresh
- 1 tbsp salt
Put the oil, onion, celery and garlic in the Instant Pot and “Sauté” for 1 minute.
Add all the ingredients except cream and close the lid.
Set the instant pot to “Manual” and cook for 15 minutes at high pressure.
Release the pressure naturally and add cream.
Season with salt and pepper.
Serve with freshly chopped coriander leaves.
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