Instant Pot Beetroot Soup
This vibrant and earthy Instant Pot Beetroot Soup is a quick and delicious option for any meal, accommodating both vegan and non-vegan preferences.
Ingredients
Main Ingredients
- 1.5 lb Beetroot, peeled and diced Fresh beetroots for best flavor.
- 2 tsp Garlic, minced Adds depth of flavor.
- 0.5 cup Onion, chopped Sweet onion recommended.
- 2 stalks Celery, chopped For added texture and flavor.
- 2 tbsp Olive Oil For sautéing.
- 2 cups Vegetable Broth Low-sodium recommended.
- 2 tbsp Lemon Juice Adds brightness.
- 2 tbsp Fresh Coriander, chopped For garnishing.
- 2 tbsp Fresh Cream Optional for non-vegan version.
- 1 pinch Salt To taste.
- 1 pinch Pepper To taste.
Instructions
Preparation
- Sauté the minced garlic, chopped onion, and chopped celery in olive oil using the sauté function of the Instant Pot until soft and aromatic.
- Add the diced beetroot, vegetable broth, and lemon juice to the pot.
Cooking
- Lock the Instant Pot lid and cook on high pressure for 14 minutes.
- Allow natural steam release for about 10 minutes before opening the valve to release any remaining steam.
Blending and Serving
- Use an immersion blender to purée the soup until silky smooth.
- Stir in fresh cream, if using, and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped coriander.
Notes
Peel beetroots with gloves to avoid staining hands. Adjust thickness with additional broth or water. For extra flavor, consider adding a bay leaf during cooking.