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Instant Pot Pasta Beetroot Soup
Course
dinner
Cuisine
Italian
Keyword
beetroot, cream, Pasta Beetroot Soup
Prep Time
5
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
23
minutes
minutes
Servings
6
Calories
253
kcal
Author
Corrie
Ingredients
1 ½
lb
beetroot
peeled and diced
2
teaspoon
garlic
minced
½
cup
onion
sliced
½
cup
celery
chopped
⅓
cup
pasta of your choice
½
cup
carrot
chopped
2
tablespoon
olive oil
16
oz
can vegetable broth
3
tablespoon
chopped fresh coriander
salt
to taste
black pepper
to season
2
tablespoon
fresh cream
Instructions
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 “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.
Nutrition
Calories:
253
kcal