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tomato and beet soup served with croutons
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5 from 3 votes

Instant Pot Tomato Beet Soup

EASY one pot Instant Pot recipe with tomatoes beets and carrots.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer, Soup
Cuisine: Indian
Servings: 6
Calories: 376kcal


  • 4 red ripe tomatoes quartered
  • 2 medium carrots peeled and sliced
  • 1 medium beet peeled and cubed
  • 1 cinnamon stick
  • 1 teaspoon kosher salt
  • 3 cups water
  • ½ teaspoon ground black pepper


  • 2 tablespoons arrowroot flour or corn starch
  • ¼ cup water



  • Add tomatoes, carrots, beet, cinnamon stick and salt to the Instant Pot. Add water. Close the Instant Pot with pressure release valve to sealing. Pressure Cook for 10 minutes. Allow natural pressure release.
  • Open Instant Pot, take the cinnamon stick out and discard. Blend the soup using an immersion blender to a smooth consistency.
  • Set Instant Pot to Saute mode. Mix arrowroot powder (or corn starch) in ¼ cup of water and slowly stir it in the soup.
  • Add black pepper and adjust salt to taste. Bring the soup to a gentle boil and enjoy hot with crunchy croutons.



  • Stirring in a little bit of corn starch or arrow root slurry to the soup adds body and creaminess to the soup. You can also stir in heavy cream or your favorite vegan cream instead.


Calories: 376kcal | Carbohydrates: 64g | Protein: 28g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 425mg | Potassium: 335mg | Fiber: 25g | Sugar: 4g | Vitamin A: 4098IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 10mg
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