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. Cut into ½-inch cubes. Do the same with your carrot.
Chop celery and red onion. Discard the stems and chop kale into bite-sized pieces. Wash well in cold water. Alternately, buy packaged baby kale that is already pre-washed.
Place all the prepared vegetables in the Instant Pot (6 quart). Add vegetable broth, coriander powder, black pepper, and salt. For saucepan instructions, see the 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 it is safe to open the lid.
Dill pickle sour cream
While the soup is cooking, prepare the garnish. Place sour cream or yogurt in a small bowl. Finely chop or blend dill pickles in a blender or mini chopper. Mix pickles with the dairy and add salt and pepper to taste.
Serve the soup
To serve, ladle soup into individual bowls and top with a dollop of dill pickle sour cream. Sprinkle with extra black pepper and enjoy!
How to Cook Beet Soup in a SaucepanTo make 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.