Instant Pot Beet Soup
Course: Main Course, Side Dish, Soup
Cuisine: American
Servings: 4
Calories: 120 kcal
  • 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 Tablespoons lemon juice
  • Dill optional, to taste
  1. Prepare all vegetables and ingredients before starting recipe.
  2. Set IP to saute and add the oil.
  3. Once the oil is hot, add the onion and beets. Stir occasionally, until onions are translucent, about 2-3 minutes.
  4. Add the garlic and stir for one minute.
  5. Turn off the saute setting and add in broth and salt and pepper seasoning.
  6. Secure IP lid and cook on soup setting for 20 minutes.
  7. Natural release then either use an immersion blender to puree soup, or wait until it has cooled and use a blender.
  8. Taste and adjust seasoning - adding in lemon and dill, if desired - before serving.