Instant Pot Beets - After steaming
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4.29 from 7 votes

Beets - Pressure Cooker or Instant Pot

Tender and flavorful beets cooked in Pressure Cooker.   Perfect as a side or added to a salad. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: beets instant pot, pressure cooker beets
Diet: Dairy-free, Gluten-free, Low Carb, Vegan, Vegetarian
Method: Instant Pot/Pressure Cooker
Servings: 3
Calories: 84kcal
Author: Meeta Arora

Ingredients

Instructions

  • Trim the beet leaves leaving the root.  Rinse the beets under running water to remove any dirt.
  • Have almost equal sized beets cooking together.  If there are some larger beets, you can cut them. 
  • Add a cup of water to the instant pot and place the trivet in it. Place the beets on the trivet. You could also use a steamer basket.  Close the pressure cooker lid with vent in sealing position. 
  • For small to medium sized beets, cook on MANUAL or pressure cook at high pressure for 15 minutes. For all large beets, cook for 20 minutes. 
  • When the  pressure cooking is done, do a 10 minute natural pressure release, which means release the pressure manually 10 minutes after the pressure cooker beeps.  If you are not in a hurry, you can let the pressure release naturally. 
  • Open the lid and check that the beets are tender all the way through by inserting a knife through one of the beets.  If the beets are not tender, let them pressure cook for few more minutes. 
  • Transfer the beets to a plate or cutting board and let them cool.   Peel the skin with your fingers or a paper towel.
  • Slice or cut the beets as you prefer.  Enjoy them as a side or in a salad.  

Notes

  • I used 3 beets, but you can easily double or triple the number of beets. Cooking time will remain the same. 
 

Nutrition

Calories: 84kcal | Carbohydrates: 10g | Protein: 1.7g | Fat: 4.9g | Saturated Fat: 0.7g | Sodium: 79mg | Potassium: 306mg | Fiber: 2g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 0.7mg