Instant Pot Pasta Beetroot Soup
- 1 1/2 lb beetroot peeled and diced
- 2 tsp garlic minced
- 1/2 cup onion sliced
- 1/2 cup celery chopped
- 1/3 cup pasta of your choice
- 1/2 cup carrot chopped
- 2 tbsp olive oil
- 16 oz can vegetable broth
- 3 tbsp chopped fresh coriander
- salt to taste
- black pepper to season
- 2 tbsp fresh cream
Add oil into the Instant Pot and select “Sauté”.
Add garlic, onions and celery and cook for 3 minutes.
Add the other remaining ingredients except for fresh cream.
Set to the “Manual” at high pressure for 15 minutes.
Select the “Cancel” and release pressure quickly.
Strain the soup using a strainer and add the fresh cream.
Season with salt and pepper before serving with pasta.
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