Let's learn how to make creamy, smooth, and healthy beetroot tomato carrot soup in an Instant Pot pressure cooker. It comes together in about 20 minutes!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: Indian

Ingredients

  • 1 teaspoon oil
  • 1 bay leaf
  • 3-4 peppercorns
  • 2-3 garlic cloves
  • 1/2 inch ginger
  • 1/2 medium onion (thinly sliced)
  • 1 medium beetroot (diced)
  • 2 medium tomatoes (diced)
  • 1 small carrot (diced)
  • 2.5 cups vegetable broth (or water)
  • salt, pepper (to taste)
  • 1 teaspoon sugar (optional)
  • 1-2 teaspoons butter (optional)

Method

  1. Press SAUTE on the Instant Pot. Add olive oil, and once it's hot, add bay leaf, pepper corns, garlic cloves, ginger, and saute for a minute.
  2. Next, add sliced red onions and sauté for a minute or until they are soft.
  3. Add diced beetroot, diced tomatoes, and diced carrot, then sauté for a minute.
  4. Next, add vegetable broth (or water) and salt.
  5. Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 6 minutes. If using a Stovetop pressure cooker, Cook for 2 whistles, followed by natural pressure release.
  6. When the instant pot beeps, let the pressure release naturally. Open the lid.
  7. Remove the bay leaf using the tongs and puree the soup using an immersion hand blender until smooth. If you don't have an immersion blender, puree in a high-speed blender in batches once slightly cooled.
  8. Then add salt, black pepper powder, sugar (optional), and butter (optional but recommended). Boil for another 2-3 minutes and serve immediately.

Stovetop Method

  1. Heat oil in a large pot. Once hot, add the bay leaf, pepper corns, garlic cloves, ginger, and sauté for a minute. Next, add sliced onions, diced beetroot, tomato, and carrot, and saute for a minute. Add water (or vegetable broth), and salt. Cover and simmer until the beetroot and other veggies are soft, about 20-25 minutes. Puree soup using an immersion blender until smooth. If you don't have an immersion blender, puree in a blender in batches once slightly cooled. Lastly, add salt, pepper, sugar, and butter, and boil for another 2-3 minutes. Your soup is ready to serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.