Instant Pot Beet Soup is delicious, healthy and very easy to make. Perfect for meal prepping as it freezes and reheats well. Making it in electric pressure cooker is much faster than cooking on the stove. Perfect Valentine's Day recipe.
Peel and cut the beets into 1/2-inch pieces or smaller. Make sure to not use your favourite cutting board as the beet juice may stain it.
Add all the ingredients except for the cream and goat cheese to your Instant Pot.
Close and lock the lid.
Turn the vent on the lid to the sealing position.
Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 7 minutes. Use defalt High Pressure.Depending on your Instant Pot model and how cold the ingredients are, it'll take around 15-18 minutes to come to pressure.
Once the Instant Pot beeps that 7 minutes of cooking are done, do a Quick Pressure Release. This will take about 3-4 minutes.If you'd like, you could do a Natural Pressure Release as well, which means just leave your Instant Pot be and it'll release the pressure naturally. It could take up to 30 minutes.
Once the pressure is released, open the lid and use an immersion blender to puree the soup until it is very smooth.
Add the cream and goat cheese and puree again until smooth.
Serve with extra drizzle of cream, some extra goat cheese, and croutons. Or your favourite toppings.
I like using gloves when peeling and cutting beets as they otherwise stain the skin really bad. Also, make sure not to use your favourite cutting board as it may also get stained.Make sure to cut the beets smaller than the potatoes, otherwise they will not cook enough to be pureed.