Instant Pot Beets
The Instant Pot makes it easy to get perfectly tender beets in minutes! Use your Instant Pot beets in your favorite recipes or dice them up and enjoy them as a simple side dish.
Servings: 4
Ingredients
- 1 lb. beets, trimmed and scrubbed (about 3 large beets)
- 1 cup water
Instructions
- Add 1 cup water to Instant Pot. Arrange beets on wire rack inside Instant Pot. Secure lid. Set for Pressure Cook 25 minutes (Manual, High Pressure), with 10 minutes natural release (see note regarding cooking time).
- Once 10 minutes has elapsed, carefully release any remaining pressure and remove the lid. Allow the beets to cool enough so you can handle them. Slip peelings off under cold running water.
Notes
- Yield: You can cook up to three pounds of beets in the Instant Pot, as long as they fit. Cooking time remains the same but the Instant Pot will take longer to come to pressure.
- How to choose beets: The size of the beets affects the cooking time. For best results, choose large beets that are roughly the same size, 3 to 4 inches in diameter. If your beets are quite a lot smaller, decrease cooking time.
- Storage: Cooked beets can be refrigerated in a covered container for up to a week. They can be frozen for up to a month in a freezer-safe container or bag. Thaw overnight before serving or reheating.
Nutrition
Serving: 4oz. | Calories: 49kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 91mg | Potassium: 369mg | Fiber: 3g | Sugar: 8g | Vitamin A: 37IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
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