Place carrots, beets and onions into Instant Pot insert. Add bone broth.
Check that rubber ring is fitted inside Instant Pot lid. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Manual” setting, and decrease the time until you reach 15 minutes.
When the Instant Pot is done and beeps, press “Cancel.” Allow Instant Pot to release pressure naturally for 30 minutes. Place a dish towel over steam valve (or use oven mitt), and open it to release any remaining pressure. Remove lid and insert, so the pot's contents begin to cool.
Using tongs, remove veggies to large plate to cool slightly. When cool enough to handle, run beets under cool water, gently removing peel by rubbing it off. Slide skins off onions, composting/discarding peel.
Cut beets and onions in half, or allow onions to fall apart in layers. Place all veggies in blender.
Add warm broth, garlic, ginger, lime juice (or lemongrass), dried herbs and sea salt. Puree 30 seconds on medium-high speed. Stop part way through and scrape down the sides of blender jar, if needed. Then resume pureeing until smooth.