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5 from 1 vote

Creamy Beet Bisque

Serves 2-4
Author: Brittany Williams instantloss.com


  • 1 tablespoon extra virgin olive oil
  • 1/2 red onion, diced
  • 2 whole, skin on beets, cubed
  • 1 tablespoon diced ginger root
  • 2 cloves garlic minced
  • 1/4 cup fresh parsley
  • 1/4 cup chopped cilantro stems
  • 1/2 cup kale, ribbed
  • 1/2 cup raw cashews
  • 1 14.5 ounce can full fat coconut milk
  • 1 cup homemade vegetable stock
  • 1 teaspoon fine sea salt
  • 2 tablespoons lemon juice


  • Pre-heat the Instant Pot using the SAUTE function.
  • When the display reads HOT, add olive oil, onion, and beets until the onion has softened and begins to appear translucent.
  • Add garlic and stir until fragrant.
  • Add ginger root, parsley, cilantro stems, kale, raw cashews, coconut milk, homemade vegetable stock, and lemon juice.
  • Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position. Press the cancel button. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- buttons until the display says 10 minutes.
  • When the cooker beeps to let you know it’s finished switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot.
  • Remove the lid on your pressure cooker, purée using an immersion blender.
  • Let cool and serve with a sprinkle of fresh cilantro leaves, sea salt, and black pepper to taste.


Note: I love marinated onions. If I have marinated onions that are beginning to turn I toss them into this soup and use the marinated onion oil as a base for even more layers of flavor!