Instant Pot Beetroot Soup
- 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
Turn on the instant pot and select sauté.
Add olive oil, onions, celery, garlic and sauté them till they are soft.
Lock the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 15 minutes, release the pressure naturally through steam vent.
Strain the soup with a strainer.
Add fresh cream in it.
Serve it, season it with salt and pepper and garnish with coriander leaves.
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