Instant Pot Beets
- Yield 4 servings
- Prep 5 minutes
- Cook 15 minutes
- Total 30 minutes
Instant Pot Beets sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 6 medium beets, about 2 inches in diameter
- 1 cup water
- Freshly ground black pepper, skippable
Method
Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long. (If you bought beets with the greens attached, reserve the leaves for a tasty stir-fry !)
Grab your Instant Pot (or other pressure cooker) and add 1 cup of water into the insert.
Set a steamer insert inside and arrange the beets in a single layer on top.
Lock the lid and make sure the valve on the lid is pointed at the “Sealing” position. Press the “Manual” button and cook on high pressure for 15 minutes. (Size matters, people. If you have smaller beets, it might take just 10 minutes to cook. Larger beets, however, will take 20 to 30 minutes to cook.)
When the beets are finished cooking, turn off the Instant Pot and manually release the pressure.
Unlock the lid. Once the steam dissipates, use a sharp knife to poke the beets. If the knife pierces the flesh without too much resistance, they’re done. If the beets still seem a little too hard, cook them under high pressure for 2 to 5 more minutes.
Once the beets have cooled, slice off the tops and slide the skins off.
The cook also love making quick pickles with the cook steamed beets like in this recipe . Simply slice up the beets into uniform pieces, season to taste with salt and pepper, and add a liberal splash of balsamic vinegar. Marinate the beets for at least 30 minutes, stirring once or twice, before adding a generous glug of extra virgin olive oil. (If the cook’m eating the beets later, the cook add the olive oil right before the cook serve it.)
You can keep the cooked beets in an airtight container in your fridge for up to a week.
Kitchen notes
- Beet size will affect cooking time.
- Here's the cook general guideline for tender (but not mushy beets): <2-inch diameter: 10 minutes under high pressure 2-inch diameter: 15 minutes under high pressure 2 to 3-inch diameter: 20 minutes under high pressure >3-inch diameter: 25-30 minutes under high pressure
