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5
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Instant Pot Beetroot Pasta Soup
Course
Main Course
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
16
minutes
minutes
Total Time
26
minutes
minutes
Servings
4
Calories
522
kcal
Author
Corrie
Ingredients
2
tablespoon
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
tablespoon
coriander
chopped
1
tablespoon
pepper
2
tablespoon
cream
fresh
1
tablespoon
salt
Instructions
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.
Nutrition
Calories:
522
kcal