Use a cutting board that you don’t mind getting beet juice on. Slice off the ends of the beet, then use a vegetable peeler to remove the peel. Slice into 1/2-inch cubes. Do the same with your carrot.
Chop celery, red onion, and baby kale. I bought the packaged baby kale that was already pre-washed. A bunch of regular kale would be an equivalent amount that requires washing and removal of stems before chopping.
Place all the prepared vegetables in the Instant Pot (6 quarts or larger). Add vegetable broth, water, coriander powder, black pepper, and salt. For saucepan instructions, see notes.
Turn on the Instant Pot, secure the lid, and select “Pressure Cook.” Set the timer to 13 minutes. After it finishes, wait 15 minutes to allow the pressure to come down naturally. To open the lid, test for pressure by toggling the pressure vent. If there is no steam you are clear to twist open the lid.
While the soup is cooking, prepare the garnish. Place sour cream or yogurt in a small bowl. Either finely chop or pulverize dill pickles in a blender or mini chopper. Mix pickles with the dairy and add salt and pepper to taste.
To serve, ladle soup into individual bowls and top with a dollop of dill pickle sour cream. Sprinkle with extra black pepper and enjoy!
Substitute baby kale with a bunch of regular kale. Wash and remove large stems before chopping. I like to use the tetra paks of vegetable broth, which are 32 ounces, and 32 ounces is exactly 4 cups.How to Cook Beet Soup in a SaucepanIf you don’t have an Instant Pot or pressure cooker this can still be made in a saucepan. Add all the soup ingredients into your pot, bring to a boil, and simmer until the beets are soft (around 30 minutes). You will likely need to add more water to compensate for liquid evaporation.