This vibrant soup made in an Instant Pot is proof that simple ingredients can deliver big flavor. Sweet beets, ripe tomatoes, and tender carrots puree into a silky bowl that’s as nourishing as it is beautiful. Fragrant rosemary and garlic round out the flavor for a soup that feels anything but ordinary.
Active time: 20 minutes | Total time: 50 minutes
Pressure Cooker Beet and Tomato Soup
Ingredients
- 1 tsp olive oil
- 1 yellow onion, diced
- 1/2 tsp dried rosemary
- 2 whole cloves
- 4 garlic cloves, minced
- 4 ripe tomatoes, halved
- 2 medium beets, peeled and diced into 1 inch cubes
- 2 large carrots, peeled and cut into 1 inch pieces
- 2 1/2 cups water
- 1/2 tsp salt
- 1/2 tsp black pepper
Directions
Heat the olive oil in a pressure cooker over medium heat. Add the onion, rosemary, cloves and sauté for 3–5 minutes, or until the onion is softened and translucent. Add the garlic and cook for 30 seconds, until fragrant.
Add the tomatoes, beet, carrot, and water. Lock the lid and cook at high pressure for 15–20 minutes. Allow the mixture to cool slightly, then puree and strain into a medium pot.
Add the salt and black pepper and simmer for 5 minutes. Serve hot.
Serves: 4 | Serving Size: About 1 cup
Nutrition (per serving): Calories: 77; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 354mg; Carbohydrate: 15g; Dietary Fiber: 4g; Sugar: 9g; Protein: 2g
Nutrition Bonus: Calcium: 4%; Iron: 5%; Potassium: 585mg; Vitamin A: 401%; Vitamin C: 39%
Originally published: October 26, 2018; Updated May 2026
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