Instant Pot Beetroot Soup

This beetroot soup is a great treat to everyone. Its main ingredient is beetroot and it has many benefits for our health. This my version to the Russian Borscht.

4.67 from 3 votes
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Instant Pot Beetroot Soup

Course dinner
Cuisine American
Keyword Beetroot Soup, cream
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 173 kcal

Ingredients

  • 1 1/2 lb beetroot peeled and diced
  • 2 tsp garlic minced
  • 1/2 cup onion sliced
  • 1/2 cup celery chopped
  • 1/2 cup carrot chopped
  • 2 tbsp olive oil
  • 16 ounce canned vegetable broth
  • 3 tbsp coriander chopped and fresh
  • 2 tbsp fresh cream
  • salt to taste
  • pepper to taste

Instructions

  1. Turn on the instant pot and select sauté.

  2. Add olive oil, onions, celery, garlic and sauté them till they are soft.

  3. Lock the lid of the instant pot.

  4. Set the instant pot to “Manual” at high pressure for 15 minutes, release the pressure naturally through steam vent.

  5. Strain the soup with a strainer.

  6. Add fresh cream in it.

  7. Serve it, season it with salt and pepper and garnish with coriander leaves.

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