I love this recipe because it’s a vibrant, healthy explosion of flavors that’s super easy to make in my trusty Instant Pot. The combination of beets and tomatoes, with a hint of balsamic and creamy coconut milk, gives it a rich and satisfying taste that feels both gourmet and comforting.
I adore crafting recipes that are as wholesome as they are mouthwatering, and this Instant Pot Tomato Beet Soup epitomizes that balance. With the earthy sweetness of beets, a whisper of balsamic vinegar, and the aromatic thyme and fresh garlic that you’ve likely inhaled during the soup’s making, this is a strangely comforting yet totally nutritious soup.
I think the addition of coconut milk takes it over the top, in a good way.
Ingredients
Olive oil: A fat with healthful properties; supports heart health.
Onion: Antioxidant and Vitamin C Rich.
Garlic: Strengthens the immune system, reduces inflammation.
Beets contain a lot of fiber and help with digestion.
Lycopene is provided by tomatoes, which also offer heart health benefits.
Broth from vegetables: Low in calories; adds flavors that are deep.
Balsamic vinegar: Contributes acidity, tempers sweetness.
Optional coconut milk: Adds creaminess and subtle sweetness.
Ingredient Quantities
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium beets, peeled and cubed
- 4 tomatoes, chopped
- 4 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup coconut milk (optional, for creaminess)
- Fresh basil or parsley, for garnish
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Instructions
1. Configure your Instant Pot to ‘Sauté’ mode and pour in the olive oil. When the olive oil is hot, toss in the chopped onion and sauté it with the olive oil until it is translucent, which should take about 3 minutes.
2. Include the minced garlic in the pot and continue to sauté for one more minute until it becomes fragrant.
3. Stir into the onion and garlic mixture the cubed beets and chopped tomatoes.
4. Add the vegetable broth along with the balsamic vinegar, salt, pepper, where dried thyme and the bay leaf are in place, to make a delicious base for soup.
5. Fasten the cover on the Instant Pot and choose either the ‘Manual’ or ‘Pressure Cook’ setting. Allow the pot to cook under high pressure for 15 minutes.
6. When the cooking cycle is done, let the pressure come down naturally for about 10 minutes, then carefully do a quick release for any remaining pressure.
7. Once it is safe to do so, remove the lid and throw away the bay leaf.
8. Puree the soup until smooth, using an immersion blender. If you desire an even creamier texture, stir in the coconut milk at this stage.
9. The soup should be tasted and the seasoning adjusted if necessary.
10. Serve hot, garnished with fresh basil or parsley. Enjoy your Instant Pot Tomato Beet Soup!
Equipment Needed
1. Instant Pot
2. Measuring spoons
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Immersion blender
7. Ladle
8. Serving bowls
FAQ
- Q: Can I use canned tomatoes instead of fresh tomatoes?A: Certainly, if fresh tomatoes are not on hand, canned tomatoes can be used. To substitute, open a 14-ounce can of diced tomatoes.
- Q: How do I adjust the cooking time if using a stovetop pressure cooker?A: Cook the soup for about 10 minutes at pressure in a stovetop pressure cooker, then let the pressure release naturally.
- Q: Can I substitute the beets with another vegetable?A: Although beets offer a flavor and color that are hard to match, you can replace them in this recipe with an equal quantity of carrots or sweet potatoes.
- Q: Is there a way to make this soup spicier?A: If you want to crank up the spice level, try stirring in some cayenne pepper or chopped jalapeño.
- Q: How do I store leftovers?A: Keep leftover food in the refrigerator in an airtight container for no more than 4 days. When ready to serve, reheat on the stovetop or in the microwave until all parts are hot.
- Q: Can this soup be frozen?A: Yes, this soup can be frozen successfully. Place in a container safe for the freezer for no longer than 3 months. Bring the container to the refrigerator the night before you want to eat the soup; once thawed, reheat to your desired temperature.
Substitutions and Variations
Chop 1 medium onion. If you want a milder flavor, substitute with 2 chopped shallots.
If you want to make this dish even sweeter, substitute 3 medium beets, peeled and cubed, with 3 medium carrots. Simply peel and slice them, and then carry on with the recipe as you usually would.
4 tomatoes, chopped: For convenience, use a 14 oz can of crushed tomatoes.
1 tablespoon balsamic vinegar: Substitute with 1 tablespoon of red wine vinegar for a different taste.
1/4 cup coconut milk: Substitute with 1/4 cup heavy cream or almond milk for a creamy consistency.
Pro Tips
1. Roast the Beets: Before adding the beets to the Instant Pot, consider roasting them in the oven for about 20-30 minutes. This will enhance their natural sweetness and add depth to the flavor of the soup.
2. Tomato Skin Removal: If you prefer a smoother soup and want to avoid tomato skins in the final puree, blanch the tomatoes in boiling water for a minute and peel them before chopping.
3. Layer the Ingredients: When adding the cubed beets and chopped tomatoes to the pot, place the tomatoes on top. This will help prevent the beets from scorching at the bottom during cooking and allows the tomatoes to release their juices more effectively.
4. Infuse with Herbs: For a more pronounced herb flavor, add a sprig of fresh thyme instead of dried thyme if available, and remove it before blending. This will make the soup more fragrant.
5. Enhance the Garnish: Toasted seeds or nuts, like sunflower seeds or pine nuts, can make an excellent crunchy garnish when combined with fresh herbs. They add both texture and a subtle nutty flavor to the soup.
Instant Pot Tomato Beet Soup Recipe
My favorite Instant Pot Tomato Beet Soup Recipe
Equipment Needed:
1. Instant Pot
2. Measuring spoons
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Immersion blender
7. Ladle
8. Serving bowls
Ingredients:
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 medium beets, peeled and cubed
- 4 tomatoes, chopped
- 4 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 cup coconut milk (optional, for creaminess)
- Fresh basil or parsley, for garnish
“`
Instructions:
1. Configure your Instant Pot to ‘Sauté’ mode and pour in the olive oil. When the olive oil is hot, toss in the chopped onion and sauté it with the olive oil until it is translucent, which should take about 3 minutes.
2. Include the minced garlic in the pot and continue to sauté for one more minute until it becomes fragrant.
3. Stir into the onion and garlic mixture the cubed beets and chopped tomatoes.
4. Add the vegetable broth along with the balsamic vinegar, salt, pepper, where dried thyme and the bay leaf are in place, to make a delicious base for soup.
5. Fasten the cover on the Instant Pot and choose either the ‘Manual’ or ‘Pressure Cook’ setting. Allow the pot to cook under high pressure for 15 minutes.
6. When the cooking cycle is done, let the pressure come down naturally for about 10 minutes, then carefully do a quick release for any remaining pressure.
7. Once it is safe to do so, remove the lid and throw away the bay leaf.
8. Puree the soup until smooth, using an immersion blender. If you desire an even creamier texture, stir in the coconut milk at this stage.
9. The soup should be tasted and the seasoning adjusted if necessary.
10. Serve hot, garnished with fresh basil or parsley. Enjoy your Instant Pot Tomato Beet Soup!
