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5
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4
votes
Instant Pot Beet Soup
A hearty and easy to make soup for busy days.
Prep Time
5
minutes
mins
Cook Time
22
minutes
mins
Pressure Build And Release Time
28
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course, Soup
Cuisine:
American
Servings:
4
servings
Author:
Ashley
Equipment
6 qt Instant Pot
Ingredients
1
tablespoon
oil of choice
1
onion
minced
8
medium-sized beets
peeled and chopped
5
cloves
garlic
smashed
6
cups
water or broth
Salt and pepper
to taste
2
tablespoon
lemon juice
dill
optional, to taste
Instructions
Prepare all vegetables and ingredients before starting recipe.
Set IP to saute and add the oil.
Once the oil is hot, add the onion and beets. Stir occasionally, until onions are translucent, about 2-3 minutes.
Add the garlic and stir for one minute.
Turn off the saute setting and add in broth and salt and pepper seasoning.
Secure IP lid and cook on soup setting for 20 minutes.
Natural release then either use an immersion blender to puree soup, or wait until it has cooled and use a blender.
Taste and adjust seasoning - adding in lemon and dill, if desired - before serving.
Nutrition
Serving:
1
g
|
Calories:
120
kcal
|
Carbohydrates:
20
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
149
mg
|
Potassium:
588
mg
|
Fiber:
5
g
|
Sugar:
12
g
|
Vitamin A:
54
IU
|
Vitamin C:
14
mg
|
Calcium:
51
mg
|
Iron:
1
mg