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Instant Pot Thai Beet Soup from A Duck's Oven
4 from 1 review

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Instant Pot Thai Beet Soup

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 6 servings


  • 1 tbsp coconut oil
  • 1/2 red onion, diced
  • 1 serrano pepper, diced
  • 1 tbsp grated ginger
  • 2 tsp minced garlic
  • 2 tsp grated lemongrass
  • 1 tbsp Thai green curry paste
  • 3 beets, peeled and cut into quarters
  • 1 head cauliflower, cut into florets
  • 2 cups chicken or veggie stock
  • 1/4 tsp fish sauce
  • 1/4 cup roughly chopped cilantro
  • 2 tbsp Thai basil
  • 1 can reduced fat coconut milk
  • 1/4 cup lime juice
  • 2 cups baby kale/spinach mix
  • 1/4 cup chopped pistachios, optional


  • Turn your Instant Pot to the saute setting. Add the coconut oil and diced red onion. Cook for 2-3 minutes, stirring occasionally.
  • Add the serrano pepper. Cook for an additional 2 minutes, stirring occasionally.
  • Add ginger, garlic, lemongrass, and Thai green curry paste. Cook until fragrant, about 12=-2 minutes.
  • Add beets, cauliflower, stock, and fish sauce. Put lid on Instant Pot and cook using the manual setting on high pressure for 15 minutes. Use the manual release.
  • Add the cilantro and basil. Use an immersion blender to puree contents of Instant Pot until smooth.
  • Turn on the saute function. Stir in the lime juice, coconut milk, and greens. Cook, stirring occasionally, until greens have wilted.
  • Taste and adjust seasoning as desired (we like ours to have a big lime zing!).
  • Garnish with pistachios if desired.
Cuisine: Thai
Course: Dinner
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.