Instant Pot Roasted Beet Soup

Hey, everyone! Soup season is here! Today, I want to share a recipe for an Instant Pot Roasted Beet Soup (and if you don’t have an Instant Pot, or if you do not want to roast the beets don’t worry; you can still make this soup just keep scrolling to see all the tips). It’s one more delicious soup to have under your belt for the cold days ahead. I promise that even if you don’t love beets, you will still love this soup. It’s that good!

Now, let’s talk about why you should make this Instant Pot Roasted Beet soup. Just like the effortless butternut squash soup I shared, it freezes beautifully, making it perfect for storing in your freezer. Plus, any kind of soup is a great way to eat more veggies, and beets are incredibly good for you. And one more thing, this soup looks gorgeous and it matches the autumn foliage outside 🙂 haha!

Why should you make this recipe?

Nutrient-Packed Beets: Beets are a nutritional powerhouse. They are a great source of essential vitamins and minerals, including vitamin C, potassium, and folate.

Rich in Antioxidants: Beets are renowned for their high antioxidant content.

Heart-Healthy: Consuming beets regularly is associated with reduced risk factors for heart disease.

Soup’s Nutritional Benefits: Soups, in general, are a fantastic way to incorporate more vegetables into your diet. They lo are usually low in calories but high in nutrients, making them a smart choice for those looking to increase their veggie intake.

Hydration: Soups like this one can help keep you well-hydrated. The broth and vegetables contribute to your daily fluid intake, keeping you refreshed.

Freezer-Friendly: This soup is perfect for meal prepping. You can make a large batch and store it in the freezer, ensuring you have a healthy, homemade meal ready at any time.

Simple ingredients: You can easily find all ingredients at your local grocery store.

Versatile and Delicious: Not only is this soup nutritious, but it’s also incredibly delicious. The earthy, slightly sweet flavor of roasted beets pairs perfectly with the other ingredients, making it a delightful and satisfying option for any meal.

Inspiration for this Recipe:

My beet soup obsession began in a most unexpected place – a Russian restaurant in Brazil. (If you want to check out their gorgeous pics you can see it here) I know, a Russian restaurant in Brazil sounds unusual, but let me tell you, it was a hidden gem. They only opened on weekends, and you had to reserve a table ahead of time, but it was a superb, all-homemade meal with many delicious courses. Since then, I’ve loved beet soup and decided to recreate it at home. While it may not be as good as theirs, I think it’s still a very good soup.

Equipment:

To make this scrumptious Instant Pot Roasted Beet Soup, you’ll need the following equipment:

-a cutting board and knife,

-a baking tray, aluminum foil,

-an 8qt Instant Pot (or a pressure cooker or large pot), and

-an immersion blender or a regular blender.

Soup Ingredients:

• Beets: 6 medium-sized red beets. This time I had to use more than 6 because I bought organic beets, and they were tiny. Feel free to do the same or to use less when you come across really large ones.
• Onion, carrot, and celery (optional): These ingredients will enhance the flavor of your soup. Celery is an option, but to be honest, I almost always skip it because I usually forget to buy it. Your soup will turn out fine without it.
• Beef Broth: You can use either store-bought or homemade broth. Chicken or vegetable broth can be used as replacements if you don’t have beef broth.
• Lemon: Add a few drops of lemon juice to taste. Be careful not to overdo it, or your soup may become too sour.
• Olive oil, butter, salt, black pepper, and sugar will also be needed.

Instructions:

1. Preheat the oven to 360°F (medium temperature).
2. Peel and quarter the beets. Take a large piece of aluminum foil and place it on a baking sheet. Arrange the beets in the center and drizzle with olive oil and a pinch of salt. (You may want to wear gloves for this as beets do stain your hands).

3. Fold and seal the aluminum foil to create a pouch. Place it in the oven and roast for 40 minutes until the beets become tender – to check for doneness, pierce the beets with a knife.

5. Wash, Peel and finely chop the onion and the carrot. Wash, discard the leaves, and finely chop the celery stalk (if using).

6. Once the beets are tender, remove them from the oven and set aside.

7. Turn your Instant Pot to “saute” and add the butter, onion, carrot, and celery, season with a pinch of salt, and sauté, stirring often, for about 8 minutes or until the vegetables become very soft.

8. Add the roasted beets, sugar, and beef broth, close your Instant Pot lid, ensuring the valve is set to “sealing”. Use the “pressure cook” or “soup” function and set the timer for 10 minutes. When the pressure cooking cycle is complete, let the pressure release naturally for 15 minutes. Then, flip the vent to “venting” and release the remaining pressure. (if you try to open it too soon, it can splatter everywhere)

9. Transfer the vegetables and broth to a blender or use an immersion blender. Add the lemon juice and blend until the soup is smooth. Note: Hold the blender lid firmly with a kitchen towel to prevent hot steam from pushing it open. If your blender can’t handle the entire volume of the soup at once, blend it in two batches. (be careful not to burn yourself with hot soup)

10. Taste the soup after adjusting the salt and pepper.

Enjoy!

Variations:

FOR THE SAUTÉED VERSION (without roasting the beets in the oven): If you prefer not to use the oven, prepare the soup with sautéed beets. Instead of 6 beets, use 4 peeled and grated beets. After sautéing the onion, carrot, and celery for 10 minutes, add the grated beets and sauté for an additional 2 minutes. Then, add the beef broth, sugar, salt, and pepper, and continue with the soup preparation as described above.

FOR THE LARGE POT VERSION (if you don’t want to use the Instant Pot): You can follow the recipe using a large pot instead of the 8qrt Instant Pot. The only difference is that since the Instant Pot traps steam inside, when you use a regular pot, you will need to use more beef broth. So after you sauté all the vegetables and you add the beef broth (Add 1.5 liters instead of 900ml), let it come to a boil and then lower the heat to a simmer for 40 min.

How to Serve Beet Soup:

Serve beet soup as an appetizer or an entree, accompanied by a hearty loaf of bread or even a grilled cheese sandwich.

Substitutions:

For the stock, you can use either chicken stock or beef stock, and it can be homemade or store-bought.

Storage:

Store this soup in an airtight container inside your fridge for up to 3 days. You can also freeze it for up to three months. It freezes beautifully, and when thawed, it tastes as if it has just been made. You can reheat it in the microwave or on a stovetop.

Additional Notes:

• Can I use a smaller Instant Pot, different brand of electric pressure cooker, traditional pressure cooker or a regular large pot? Yes to all of those. You may need to adjust the liquid content, but everything else can stay the same. You will need to experiment to find the ideal amounts. As an example, here at home, my regular pressure cooker evaporates water faster, so I need to add more broth to the soup. The same is true for using a regular pot. When in doubt, I recommend using more liquid, so at least your soup won’t burn.

Want more delicious soup recipes? Check out our delicious recipe for

Try my effortless butternut squash soup recipe. Excellent for busy days!

Italian Wedding Soup – East Side Mario’s Copycat

Instant Pot Roasted Beet Soup

Wholesome Instant Pot Roasted Beet Soup: Nutrient-packed, freezer-friendly, and simply delicious. Perfect for any occasion!

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:23 minutes mins

Roast Beets:40 minutes mins

Total Time:1 hour hr 23 minutes mins

Course: Dinner, Lunch, Soup

Cuisine: European

Keyword: beets, instant pot, Soup

Servings: 6 people

Calories: 161kcal

Author: Claudia Genschow

Equipment

• 1 cutting board and knife,
• 1 baking tray, aluminum foil
• 1 8qt Instant Pot (or a pressure cooker or large pot), and
• 1 immersion blender or a regular blender

Ingredients

• 6 red beets
• 1 onion
• 1 carrot
• 1 stalk of celery optional
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 2 teaspoons of sugar
• 900 ml of beef broth one carton
• Juice of ½ lemon Add it bit by bit tasting as you pour, until it's just right for your taste.
• Salt and freshly ground black pepper to taste
• Dill or chives for serving

Instructions

• Preheat the oven to 350°F (medium temperature).
• Peel and quarter the beets. Take a large piece of aluminum foil and place it on a baking sheet. Arrange the beets in the center and drizzle with olive oil and a pinch of salt. (You may want to wear gloves for this as beets do stain your hands).
• Fold and seal the aluminum foil to create a pouch. Place it in the oven and roast for 40 minutes until the beets become tender – to check for doneness, pierce the beets with a knife.
• Wash, Peel and finely chop the onion and the carrot. Wash, discard the leaves, and finely chop the celery stalk (if using).
• Once the beets are tender, remove them from the oven and set aside.
• Turn your Instant Pot to “saute” and add the butter, onion, carrot, and celery, season with a pinch of salt, and sauté, stirring often, for about 10 minutes or until the vegetables become very soft.
• Add the roasted beets, sugar, and beef broth, close your Instant Pot lid, ensuring the valve is set to “sealing”. Use the “pressure cook” or “soup” function and set the timer for 10 minutes. When the pressure cooking cycle is complete, let the pressure release naturally for 15 minutes. Then, flip the vent to “venting” and release the remaining pressure. (if you try to open it too soon, it can splatter everywhere)
• Transfer the vegetables and broth to a blender or use an immersion blender. Add the lemon juice, and blend until the soup is smooth.

Notes

Note:

• Nutritional values are an estimate only
• Do not add the lemon juice all at once. add it bit by bit, tasting as you pour, until it’s just right for your taste or your soup might turn out too sour. 
• Hold the blender lid firmly with a kitchen towel to prevent hot steam from pushing it open. If your blender can’t handle the entire volume of the soup at once, blend it in two batches. (be careful not to burn yourself with hot soup). Taste the soup after adjusting the salt and pepper.
• See blogpost for alternative ways to cook this soup

Nutrition

Calories: 161kcal

FAQs:

Don’t forget to let us know if you liked our Instant Pot Beet Soup. Leave us a comment below! And, as always, don’t forget to follow us on social media. Until next time,

Happy cooking!

Claudia