Beet Fennel Soup (Instant Pot and Slow Cooker)

(Paleo-friendly and AIP-friendly)

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Adapted from

Ingredients (makes 4 – 6 servings)

  • 1 TBSP cooking fat (bacon grease, coconut oil, lard, tallow)
  • 1/2 onion, chopped
  • 1 pound beets, peeled and chopped
  • 1 bulb fennel, chopped
  • 3 cloves garlic, halved
  • 1 quart chicken or beef bone broth (OR use ¼ cup coconut aminos + 3.5 to 3.75 cup water) (You always add more water before blending, for a thinner consistency if you'd like.)
  • 3 TBSP balsamic vinegar
  • 1/4 cup finely sliced basil leaves
  • 1/2 tsp salt, plus more to taste


  1. Put cooking fat in inner pot of Instant Pot (IP).*
  2. Melt cooking fat in inner pot of IP by pressing the “Sauté” button.
  3. Once melted, add onion & cook onions until clear, about 7 minutes.
  4. Press “Off” button.
  5. Add the rest of ingredients to inner pot. Stir.
  6. Secure lid and make sure the valve is pushed back to “sealing”.
  7. Press “Soup” button, allow to cook.  This takes about 45 minutes even though the soup function will 30 minutes.
  8. When IP beeps, the cooking is complete and press “Off” button.
  9. Allow to release pressure naturally for 10 minutes.
  10. Carefully, open lid.
  11. Using an immersion blender/stick blender, blend soup slowly. 
  12. Process until smooth and creamy.
  13. Add optional toppings and serve!  (This also tastes great cold as leftovers too!

 * If you are using a slow cooker, follow steps 1, 2 & 3 but sauté the onions on the stove top.  Then, add the onions to the slow cooker and add all remaining ingredients.  Set at low for about 6 hours or on high for about 4 hours. *

Toppings (Optional)

  • Sautéed beet greens (if you have them from purchasing the beets)
  • Coconut flakes / plantain chips
  • Nuts/seeds (not AIP)
  • Sprouts