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Instant Pot Tomato Beets Spinach Soup

Instant Pot Tomato Beets and Spinach Soup

This soup gets ready in under 20 minutes, it uses simple hands on ingredients and taste reminds me of shorba!
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Course: Soup
Cuisine: American, Indian
Diet: Hindu, Vegetarian
Keyword: 20 mins Easy Recipe, Easy Soup Recipes, Instant Pot Recipes, Instant Pot Soup
Prep Time: 7 minutes
Cook Time: 11 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 143kcal
Author: Aayushi Patel

Ingredients

  • 2 Teaspoon Olive Oil
  • 1.5 Cup Yellow Onion Roughly chopped
  • 7-8 cloves Garlic chopped
  • 1 inch Ginger minced
  • 1 Thai Green Chili chopped
  • 2 Tablespoons Cilantro Stems
  • 3 Cups Tomatoes roughly chopped
  • 1 Cup Beetroot Roughly Chopped
  • 2 Cups Spinach
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper Powder
  • 1.5 Teaspoon Brown Sugar
  • ½ Teaspoon Cayenne Pepper
  • 4 Cups Vegetable Broth
  • 1 Tablespoon Ghee Use coconut oil to make it vegan
  • 1 Teaspoon Cumin Seeds
  • 5-7 Curry Leaves
  • 2 Tablespoons Cilantro Finely Chopped for Garnishing

Instructions

  • Start the Instant Pot on Saute Mode. Press start, and let the pot heat up.
  • Once hot, add olive oil. Next add roughly chopped onions, garlic, ginger, green chili and cilantro stems. Cook it until onions start to soften a little bit.
  • Add roughly chopped beets, tomatoes, and spinach next. Add salt, black pepper, cayenne pepper, and brown sugar. You can also use jaggery as a substitute to brown sugar. The sugar will balance the spicy and sour flavors of the soup!
  • Next add the vegetable broth and let it come to a simmer.
  • Close the instant pot lid, and hit cancel.
  • Now press Pressure Cook, and set at Manual pressure cook for 11 Minutes. Press start.
  • Once the soup is pressure cooked, quick pressure release after 5 minutes.
  • Now trasfer the cooked veggies and broth to a blender jar.
  • Blend until it is smooth.
  • Now in the Instant Pot, start it on Saute Mode again. and Press Start.
  • Now add ghee, cumin seeds and curry leaves.
  • Place the strainer on top of the instant pot and transfer the prepared soup from the bender jar to the instant pot.
  • The sieve will help get rid of any tomato skins, and the soup will have a beautiful smooth consistency.
  • Mix it well. Garnish with fresh cilantro and serve hot!

Notes

  • if you are using bullion cube/paste add it to 4 cups of water before adding it to the soup. 
  • Store the soup leftovers if any in the refrigerator for up to 5 days. 
  • Skip adding green chili and cayenne pepper if you can't tolerate spice.

Nutrition

Serving: 1Serving | Calories: 143kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 1570mg | Potassium: 592mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3022IU | Vitamin C: 53mg | Calcium: 67mg | Iron: 2mg