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Instant Pot Roasted Beet Soup

Wholesome Instant Pot Roasted Beet Soup: Nutrient-packed, freezer-friendly, and simply delicious. Perfect for any occasion!
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Prep Time:20 minutes
Cook Time:23 minutes
Roast Beets:40 minutes
Total Time:1 hour 23 minutes
Course: Dinner, Lunch, Soup
Cuisine: European
Keyword: beets, instant pot, Soup
Servings: 6 people
Calories: 161kcal

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