Instant Pot Beets
I’m on a mission to cook every vegetable in my kitchen in the Instant Pot. Well, every starchy, root veggie at least- I don’t see a reason for putting cucumber in it 😂
When I cooked beets in the Instant Pot for the first time, I was transformed. It was so easy! So quick! And after I quartered the cooked beets, the skins slid right off. Heaven. It seems so much easier than peeling and pre-cutting every chunk and roasting them for an hour in the oven. Plus, it’s easier to avoid oil with the Instant Pot- just add water! (Though, when I roasted them in the oven, I’d put them in a covered dish and add water instead of oiling a pan.)
Servings: 4 beets
Calories: 35kcal
Instructions
- Place steamer trivet in Instant Pot.
- Wash beets and trim ends.
- Add beets and water to Instant Pot.
- Close Instant Pot and set pressure to High. Cook for 15 minutes for smaller beets, 18 minutes for larger. If using very large beets, increase time to 20 or 22 minutes.
- Use quick release valve to let the last of the steam escape after the cooking has finished.
- Cut beets into quarters, slipping off the skin if desired. Serve hot. Keeps well if refrigerated, up to 4 days.
Nutrition
Serving: 1beet | Calories: 35kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 70mg | Potassium: 266mg | Fiber: 2g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.6mg
This site proudly uses WP Recipe Maker plugin to display recipes.
Click here to use WP Recipe Maker on your site.
Tried this recipe?Mention @crystalsrecipes or tag #crystalsrecipes!