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Instant Pot Ginger Spiced Beetroot Soup
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5 from 1 vote

Instant Pot Ginger Spiced Beetroot Soup

Servings 4
Author Jo Allison


  • 300 g peeled weight raw beetroot, roughly chopped
  • 2 carrots peeled and roughly chopped
  • thumb size piece of ginger peeled and grated
  • 2 garlic cloves peeled and finely chopped or grated
  • 200 g potatoes peeled and roughly chopped
  • 1 large leek cleaned and thinly sliced
  • 15 g fresh dill roughly chopped and more to garnish
  • 1 tablespoon of clarified butter or regular unsalted butter
  • 1 ltr vegetable stock cube is fine
  • Juice of one lemon
  • salt & pepper to taste
  • Sour cream optional


Instant Pot

  • Heat clarified or regular butter in your Instant Pot using Sauté function (it should be set on High, 30min) and fry thinly sliced leek for a few minutes until soft and translucent but not coloured. Make sure you stir now and again to prevent leek catching.
  • Add garlic and ginger and fry for another minute stirring. Turn the pot off by pressing Keep Warm/Cancel button.
  • Add chopped carrots, beetroot, potatoes followed by dill, lemon juice and stock. The added liquids will deglaze the pot but you might want to help a bit using wooden spoon to make sure there are no little bits of leek burnt onto the bottom.
  • Put on the lid and lock it in place making sure that the black, steam releasing valve is pointing to "Sealing". Set your Instant Pot to "Soup" setting for 15 min.
  • When the time is up turn the pot off by pressing Keep Warm/Cancel button and let the pressure go down naturally for 10min (NPR - Natural Pressure Release).
  • Once the time is up move the steam releasing valve to "venting" and quickly release remaining pressure.
  • Season soup to taste with salt and pepper and puree to desired consistency using stick blender.
  • Serve with a dollop of sour cream and a sprig of fresh dill.

Traditional "on the hob" cooking method

  • Follow the steps as above only after adding all the vegetables, stock and lemon juice, simmer gently, covered for about 30-40 minutes until vegetables are very tender.
  • Season, puree to desired consistency with stick blender, garnish and serve.