Instant Pot Beets
This Instant Pot Beets Recipe (a.k.a. Pressure Cooker Beets) is one of the simplest and quickest ways to cook the whole beetroot which is full of health-boosting nutrients and perfect as a side dish, healthy snack, desserts, purees, smoothies, pickles, green juices, spiralized pasta, soups, and salads.
Cost $ 0.75 per person
- 6 beets 3 red and 3 golden/yellow
- 1 cup water (for a 6-qt Instant Pot) If an 8-qt Instant Pot, use 1 1/2 cups of water instead
Scrub beets well to remove excess soil and cut off the stems.
Pour water into the pot of your Instant Pot (1 cup of water for a 6-qt or 1 ½ cups for an 8-qt. Instant Pot). Place steaming rack or trivet inside of the Instant Pot.
Place beets on the steaming rack in one single layer. Do not pile them on top of each other!
Lock the lid and turn the valve to the sealing position. Set the manual mode or press the steam button and set the cooking time manually for 15 minutes (beets with 5-inch circumference), or more depending on the size of your beets. It will take around 6 minutes to reach pressure!
When the time comes to an end, wait for 5 minutes and then do a quick release. Remove them from the Instant Pot using tongs.
Peel them either by sliding a paring knife on the peel or scrubbing them under cold water. Pat them dry, cut off the ends, and cut as desired.
If fresh, store beets in a perforated plastic bag in the vegetable crisper drawer of your fridge. They will keep for 1 to 3 months.
If cooked, keep them in an airtight container for up to 4 days in the fridge. Or freeze them in a freezer bag, removing as much air as possible, for up to 2 months.
Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 64mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg
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