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Instant Pot Red Velvet Beet Soup

There’s something mind-blowingly sublime about this red velvet beet soup. Scarlet and velvety, rich in umami flavor, the whole is greater than the sum of red lentils, beets, carrots, its parts. Serve this amazing vegan soup without speaking a word.

Instant Pot Red Velvet Beet Soup | Letty's Kitchen

Imagine sitting down at the communal table. A steaming bowl of strikingly bright red soup is placed before you. No one tells you what it might be. Wow this is incredible, what the heck is it? Tomato? No. Sip after sip, you savor every nuance.

I first tasted this nourishing vegan potage on a retreat where meals were enjoyed in silence—no chatter, no exclaiming how delicious, or no wondering out loud. Do you think quiet and calm enhances food?

Remarkably elegant red velvet beet soup. No preconceptions. Pretend you don’t know what or how, and enjoy with curiosity.

ingredients for Instant Pot Red Velvet Beet Soup

Red Velvet Beet Soup details:

  • Soup making in a pressure cooker is quick and efficient, so that’s how I roll. Before owning an Instant Pot, I fervently promoted stovetop pressure cookers–just as fast, with fewer bells and whistles. This soup is super easy to make on the stove as well, and you’ll find those directions in the recipe.
  • Fermented miso’s umami ranges in flavors and colors, textures and aromas, as varied as that of the world’s fine wines or cheeses.
  • The onions sautéed in rich nutty toasted sesame oil brings in yet more flavor.
  • When testing this recipe, I drew pretty white squiggle of vegan sour cream on top. But you know what? The tangy cream dented the red velvet sublime WOW flavor—just a squiggle of difference changed this soup’s essence. Really. Resist the urge to add.
  • Immersion blenders are the other amazing timesaver for creamy soups. You stick the wand in the pot and whir away—no messy hot fuss and muss.
  • I saw herb scissors in action last month and quickly decided they’re my next kitchen tool–fresh herb confetti in seconds flat. Anybody recommend a brand?
  • You might also like this Instant Pot creamy vegan Southwestern cauliflower soup.

Vegan Instant Pot Red Velvet Beet Soup

#Eat Seasonal >>>>

October Seasonal Recipe collage for Instant Pot Red Velvet Soup

This Instant Pot Red Velvet Beet Soup is part of October’s seasonal recipe roundup. Link to Vintage Mixer’s first post this month for more recipes starring fruits and vegetables happening this month. Follow the links below to discover even more creative recipes from other bloggers. Our goal is to encourage you into the kitchen to cook something delicious—and seasonal!

Chai Spiced Apple Scones with Apple Cider Glaze by Floating Kitchen

Smoky Pumpkin Black Bean Chili by She Likes Food

Cheddar Chipotle Sweet Potato Soup by Healthy Seasonal Recipes

Apple Cinnamon Scones by Completely Delicious

Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad by Flavor the Moments

Apple Cinnamon Baked Oatmeal by JoyFoodSunshine

Spaghetti Squash Shakshuka by Kitchen Confidante

Curried Cauliflower Quinoa and Lentil Salad by Food for My Family

One-Skillet Zucchini Lasagna by Vintage Mixer

Creamy Chicken and Mushroom Stuffed Peppers by Foodie Crush

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Vegan Instant Pot Red Velvet Beet Soup
Print
Instant Pot Red Velvet Beet Soup
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

This recipe includes directions for both regular stove top and pressure cooking. Velvety smooth amazingly delicious vegan soup, creamy with red lentils, and sublime with dark miso umami. Makes 6 cups, serves about 4 persons.

Course: Soup
Cuisine: American, Vegan
Servings: 6 cups.
Author: Letty Flatt | Letty's Kitchen
Ingredients
  • 1 tablespoon toasted sesame oil
  • 1 medium red onion chopped (about 1 cup)
  • 6 cups vegetable broth or water
  • 1 cup red lentils rinsed and drained
  • 2 carrots chopped
  • 3 or 4 beets, about 2 cups chopped well-scrubbed, ends and root hairs trimmed, chopped
  • 3 bay leaves
  • 1 sprig fresh thyme optional
  • 2 tablespoons red miso
  • 1 ½ tablespoons chopped parsley
Instructions
  1. Heat the oil in the Instant Pot on Sauté. With a stovetop pressure cooker or soup pot, heat the oil over medium flame. Stir in the onion, sauté for 5 minutes, until the onion is translucent. Add the vegetable both, lentils, carrots, beets, bay leaves and thyme.
  2. In the Instant Pot, manually set the time to 6 minutes. Quick release the pressure using the top vent.
  3. For conventional pressure cooker—bring to pressure and cook for 6 minutes. Quick-release the pressure under cold running water.
  4. For stove-top cooking, simmer on low heat for about ½ hour, or until the beets are very soft.
  5. Remove the bay leaves and thyme sprig. (see note!) Puree the soup until smooth and velvety. Puree right in the cookpot, or of you don’t have an immersion blender, puree the soup in a blender. (Do this in 3 batches, as the steam from hot soup in a full blender forces the lid off, making a huge mess. Been there, done that.)
  6. Put the miso in a small bowl. Add ½ cup of the pureed soup and stir to dissolve the miso well. Stir the miso mix back into the pot. Heat gently but do not boil. (see note)

  7. Serve simply, garnished with chopped parsley.
Recipe Notes
  • The  reason you don't want miso to boil is that boiling destroys some of the nutrition of the miso, and changes the flavor. 
  • Blending creates a little foam that soon dissipates.
  • Take heed: Once, in a rush to get dinner on the table, I forgot to take out the bay leaves and thyme sprig before blending the soup. It took 10 painstaking minutes with a sieve to return this soup to its velvet texture.
  • Adapted from Natural Foods Cookbook: Vegetarian Dairy-Free Cuisine.
Smooth amazingly delicious Instant Pot red velvet beet soup, creamy with red lentils, and sublime with dark miso umami. Vegan.

17 comments

  • […] Instant Pot Red Velvet Beet Soup | Letty’s Kitchen […] Reply · 9 October, 2017

  • The color of this is incredible! So vibrant! I would have to work really hard to resist the urge to add something to the top. I do love me some toppings on pureed soups! Lol! Reply · 9 October, 2017

    • I agree–I was amazed how the cream took away from the original flavor. Maybe a tahini puree with very little lemon? Reply · 9 October, 2017

      • Liz–now I’m thinking a cashew cream! Going to try it–we’re having leftover red velvet soup for dinner! Reply · 9 October, 2017

  • […] Instant Pot Red Velvet Beet Soup by Letty’s Kitchen […] Reply · 9 October, 2017

  • […] Sweet Potato Soup by Healthy Seasonal Recipes Apple Cinnamon Scones by Completely Delicious Instant Pot Red Velvet Beet Soup by Letty’s Kitchen Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad by Flavor the […] Reply · 9 October, 2017

  • I just got an Instant Pot and I’m so excited to try it out! This soup is like nothing I’ve ever seen. It looks so creamy and that color is gorgeous! Reply · 9 October, 2017

    • Thank Marcie. Enjoy your new toy! Dinner is on the table fast with an Instant Pot! Reply · 9 October, 2017

  • I can’t imagine not being able to share my thoughts after tasting such brilliant soup! You must have been itching to tell someone! What a stunning color, Letty! Reply · 9 October, 2017

    • Thanks Liren. In a way, I enjoyed wondering what the heck I was tasting, slurp after slurp. 😉 Reply · 9 October, 2017

  • What a fun idea for the instant pot!! Reply · 9 October, 2017

  • I love that you included red lentils and miso in this strikingly hued soup! Reply · 9 October, 2017

    • Thanks Katie, I think you’ll agree the flavor combo is amazing. Reply · 9 October, 2017

  • I’m still stuck on my slow cooker and haven’ taken the pressure cooker plunge yet! LOL! BUT I would just to make these gorgeous soup! Reply · 10 October, 2017

  • Heather

    this sounds great! how big were the beets you used? I have one in my fridge from the farmer’s market but it’s HUGE Reply · 10 October, 2017

    • Thank you Heather. Do you have a kitchen scale? Figure 1 1/2 to 2 cups chopped beets, a little less than a pound. Reply · 10 October, 2017

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