AuthoremilynealCategory

Yields5 Servings

 4 beets
 ¼ head red cabbage
 3 carrots
 1 onion
 3 cups chicken stock
 1 tsp sea salt
 1 tsp Rosemary
 1 tsp thyme
 ½ cup full fat coconut milk (from a can)

1

1. Peel beets and chop into four pieces. Peel and chop onion and carrots. Place all veggies, along with red cabbage in Instant Pot.

2. Add chicken stock, salt and herbs.

3. Cook on high pressure for 18 minutes. Allow steam to naturally release or do a quick release if you are in a hurry.

4. Carefully pour soup into blender. Blend on low speed until creamy. Return to Instant Pot.

5. Stir in coconut milk.

6. Eat immediately, or pour into mason jars and freeze.

Ingredients

 4 beets
 ¼ head red cabbage
 3 carrots
 1 onion
 3 cups chicken stock
 1 tsp sea salt
 1 tsp Rosemary
 1 tsp thyme
 ½ cup full fat coconut milk (from a can)

Directions

1

1. Peel beets and chop into four pieces. Peel and chop onion and carrots. Place all veggies, along with red cabbage in Instant Pot.

2. Add chicken stock, salt and herbs.

3. Cook on high pressure for 18 minutes. Allow steam to naturally release or do a quick release if you are in a hurry.

4. Carefully pour soup into blender. Blend on low speed until creamy. Return to Instant Pot.

5. Stir in coconut milk.

6. Eat immediately, or pour into mason jars and freeze.

Instant Pot creamy beet soup