Instant Pot Ginger Spiced Beetroot Soup

Instant Pot Ginger Spiced Beetroot Soup

I’ve had my eye on Instant Pot for months before I decided to buy it. It always looked too good to be true and as I was doing perfectly fine without one I resisted the temptation. Until July that is when I decided to take a plunge and ordered myself one. The beast of a machine arrived and I never looked back! In my opinion it is worth having one for steaming veg alone but this post is by no means a review of this wonderful piece of kit but a recipe one instead. 🙂 The Instant Pot Ginger Spiced Beetroot Soup recipe which can be prepared either using Instant Pot or traditionally on the hob. Whichever way you use, you won’t be disappointed.

 Instant Pot Ginger Spiced Beetroot Soup

Beetroot is, without a doubt, one of my favourite vegetables. Naturally sweet, it can be enjoyed both cooked and raw and it is an absolute goldmine when it comes to nutritional value.

One of my favourite ways of enjoying beetroot is in a soup. It’s quick and easy (especially if prepared in Instant Pot) but most of all super delicious. It is a perfect winter warmer number with gorgeous hint of spicy ginger that allows just enough heat to give this soup a bit of oomph!

Below you will find instructions for Instant Pot as well as the traditional method on the hob. As with all my soup recipes, do not feel like you need to be really exact with quantities. In some cases I haven’t even stated the exact weight of the veg added. Be approximate, use rough measure and you will be fine. It’s a soup not a cake lol. 😉

Instant Pot Ginger Spiced Beetroot Soup

Instant Pot Ginger Spiced Beetroot Soup

Yield: 4

Instant Pot Ginger Spiced Beetroot Soup


  • 300g (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
  • 200g potatoes, peeled and roughly chopped
  • 1 large leek, cleaned and thinly sliced
  • 15g fresh dill (roughly chopped) and more to garnish
  • 1 Tbsp 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
  1. 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.
  2. Add garlic and ginger and fry for another minute stirring. Turn the pot off by pressing Keep Warm/Cancel button.
  3. 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.
  4. 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.
  5. 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).
  6. Once the time is up move the steam releasing valve to "venting" and quickly release remaining pressure.
  7. Season soup to taste with salt and pepper and puree to desired consistency using stick blender.
  8. Serve with a dollop of sour cream and a sprig of fresh dill.
    Traditional "on the hob" cooking method
  1. 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.
  2. Season, puree to desired consistency with stick blender, garnish and serve.

Make sure you check out my Instant Pot Creamy Cauliflower Cheese Soup which is simply a must to have in your soup repertoire! Thick, creamy, cheesy and so delicious you won’t be able to get enough. Alternatively, you might like the sound of Spiced Pumpkin Soup or Leek, Potato and Celeriac Soup – both are perfect for this time of year.

If you are soup lover and maker, you might want to make your own stock too. This particular soup is fully veggie but you could also make it with your own, homemade chicken stock. Feel free to check my guide on How To Make Chicken Stock in Instant Pot (with instructions for hob/stovetop users too).

Pin For Later!

Instant Pot Ginger Spiced Beetroot Soup

I’m linking my Instant Pot Ginger Spiced Beetroot Soup with the following pages:

Cook Blog Share hosted this week by Monika at Everyday Healthy Recipes and by Eb at Easy Peasy Foodie

Brilliant Blog Posts hosted by Vicki at Honest Mum Blog

Recipe of the Week hosted by Emily at A Mummy Too

Cook Once Eat Twice hosted by Corina at Searching for Spice

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  • Reply jenny walters

    What a warming sounding soup Jo.Fab photos too.What wonderful colours.Perfect for this bloody freezing weather xx
    jenny walters recently posted…Cinnamon Bundt Cake.My Profile

    December 1, 2017 at 8:44 pm
    • Reply joskitchenlarder

      Thanks Jenny! 🙂 Cannot beat the soup on a cold day and as this one got a bit of gentle heat from fresh ginger, it’s a perfect warmer-upper. xx

      December 2, 2017 at 9:51 am
  • Reply Monika Dabrowski

    I share your love of beetroot (if you have Polish blood you just have to love beetroot!) and could eat it every day. Your soup looks gorgeous, thank you for bringing it to #CookBlogShare:)

    December 2, 2017 at 9:23 pm
    • Reply joskitchenlarder

      Thanks Monika! 🙂 You are so right, I always associate beetroot with Poland and might even have beetroot juice flowing in my veins instead of blood who knows lol. That’s most certainly the case after eating this soup. 😉 As always, pleasure to link up! 🙂

      December 3, 2017 at 8:20 am
  • Reply Corina Blum

    This soup looks so tasty and sounds so warming! I keep thinking of getting an Instant Pot too but I keep wondering where I’d put it along with all the other kitchen gadgets I have. And I do use them all sometimes so I can’t get rid of them! Thanks for sharing with #CookOnceEatTwice

    December 5, 2017 at 11:54 am
    • Reply joskitchenlarder

      Thank you Corina! I completely understand where you’re coming from. First it took me ages to make up my mind due to the size of this beast plus wasn’t sure I was going to use it enough. Bought it in the end and never looked back. I use it almost every day and even hubby who was really sceptical as to my new purchase (to say the least) had to eat his words 🙂 x

      December 5, 2017 at 9:40 pm
  • Reply choclette

    What gorgeous photos Jo. I’m partial to a good beetroot soup, but I don’t think I’ve ever managed to make one look as good as this. Pinned.
    choclette recently posted…Double Delight Bundt Cake – Chocolate Rum & Raisin and Coconut & LimeMy Profile

    May 29, 2018 at 7:13 pm
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