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Instant Pot Beets
Instant Pot Beets are sweet and earthy. Only a few minutes in the pressure cooker; it's never been easier to steam whole beets!
Prep Time
15
minutes
mins
Cook Time
7
minutes
mins
Total Time
22
minutes
mins
Course:
Appetizer, Picnic, Salad, Side Dish
Cuisine:
American, European
Servings:
6
Beets
Calories:
36
kcal
Author:
Jill Selkowitz
Cost:
$2
Equipment
Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
Salbree Steamer Basket / Colander
Reditainer 24 oz BPA Free Containers
Freezer Labels
Ingredients
4
pounds
Whole Beets
1.5
cups
Water
Instructions
Remove Stem with Leaves at about 1/4 inch from base of Beet. Wash and Scrub Beets. Do not peel.
Place Beets into Steamer Basket
Add Water to Instant Pot cooking pot and place Basket into cooking pot.
Lock on Lid and close Pressure Valve. Cook at High Pressure for 7 minutes. When Beep sounds, wait 10 minutes and then release pressure.
Remove Basket from Pressure Cooker and run under cool water.
Using your fingers, rub the skin off the Beets.
Cut into quarters and store Beets in an air tight container, covered with Fresh Water.
Notes
Cook Time for Beets
Small Beets - 5 minutes
Medium Beets (as pictured) - 7 minutes
Large Beets - 10 minutes
The Beets will darken in the refrigerator after being covered with Water.
Flavor and Sweeten Beets
Swap the water in the pot for Orange Juice for a sweeter flavor.
Pineapple Juice adds a delicious sweet flavor.
Beets can be purchased in various sizes.
Storing Beets
Beets can be kept whole or cut.
Make sure to cover them with water.
I recommend
Extreme Freeze Reditainers
or
Lock N Lock
, as they are both BPA free and won't stain.
Nutrition
Calories:
36
kcal
|
Carbohydrates:
8
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
68
mg
|
Potassium:
271
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
28
IU
|
Vitamin C:
4
mg
|
Calcium:
15
mg
|
Iron:
1
mg