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+ servings

Instant Pot [Red] Velvet Beet Soup

An amazing velvety delicious vegan soup with creamy red lentils and miso umani.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Soup
Cuisine American, Vegan
Servings 4 servings
Calories 280 kcal


  • Instant Pot, 6qt or larger


  • 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 well-scrubbed, ends and root hairs trimmed, chopped (about 2 cups chopped)
  • 3 bay leaves
  • 1 sprig fresh thyme optional
  • 2 tablespoons red miso
  • 1 ½ tablespoons chopped parsley for garnish


  • Heat the oil in the Instant Pot on Sauté. Once heated, stir in the onion, sauté for 5 minutes, until the onion is translucent.
  • Next add the vegetable broth, lentils, carrots, beets, bay leaves and thyme.
  • On the Instant Pot, manually set the time to 6 minutes. Once done, do a quick release using the top vent.
  • Remove the bay leaves and thyme sprig.
  • 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 to not make a huge mess.)
  • Put the miso in a small bowl. Add ½ cup of the pureed soup and stir to dissolve the miso well. Stir the miso mixture back into the pot. Heat gently but do not boil.
    *Boiling destroys some of the nutrition of the miso, and changes the flavor. 
  • Serve simply, garnished with chopped parsley.


Original recipe: https://www.lettyskitchen.com/instant-pot-red-velvet-beet-soup/


Sodium: 1801mgCalcium: 59mgVitamin C: 12mgVitamin A: 6010IUSugar: 12gFiber: 17gPotassium: 803mgCalories: 280kcalSaturated Fat: 1gFat: 5gProtein: 14gCarbohydrates: 47gIron: 4mg
Keyword Beets, Miso, Red Lentils, Soup, Vegan, Vegetarian
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