Instant Pot Beets
Author:If you've been wondering how to cook beets in your Instant Pot, I've got you covered! This is my go-to method. It's so quick and easy, and the beets are perfectly tender and exceptionally sweet every time!
Ingredients
- 5 to 6 beets
- 1 cup (240 ml) water
INSTRUCTIONS
- You can peel the beets before you cook them, or leave the peel on and rub it off once they are cooked.
- Place the beets, (either whole or cut into chunky pieces) onto the trivet in the bottom of your Instant Pot. You can cook as many as will comfortably fit on the trivet. I don't recommend piling them up too much, as they may get squashed.
- In a 6-quart Instant Pot, pour in one cup (240ml) of water. If your Instant Pot is a different size, see the recipe notes.
- Secure the lid and close the vent. Select HIGH PRESSURE and MANUAL or PRESSURE COOK depending on your model, and enter the cook time.1½ inch - 15 minutes, 2 inch - 20 minutes, 2½ inch - 30 minutes, 3 inch - 40 minutes.
- When the Instant Pot beeps to signal the end of cooking time, carefully release the pressure. I cover the vent with a clean dish towel to protect my hand.
- The beets should be cooked through. In the unlikely event they are not, put the lid back on, close the vent, and set the timer for another couple of minutes.
NOTES
My Instant Pot is 6 quarts. Timings will stay the same if yours is smaller or larger, but you will need to adjust the amount of added water. For a 3-quart Instant Pot, add ½ cup. For an 8-quart Instant Pot, add 2 cups.
NUTRITION
Serving: 1beet | Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Sodium: 66mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg
