Instant Pot Pasta Beetroot Soup

This is very tasty and yummy vegan soup, an easy and quick recipe to be served along with pasta.

5 from 3 votes

Instant Pot Pasta Beetroot Soup

Course dinner
Cuisine Italian
Keyword beetroot, cream, Pasta Beetroot Soup
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 6
Calories 253 kcal


  • 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


  1. Add oil into the Instant Pot and select “Sauté”.

  2. Add garlic, onions and celery and cook for 3 minutes.

  3. Add the other remaining ingredients except for fresh cream.

  4. Set to the “Manual” at high pressure for 15 minutes.

  5. Select the “Cancel” and release pressure quickly.

  6. Strain the soup using a strainer and add the fresh cream. 

  7. Season with salt and pepper before serving with pasta. 

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