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5 from 1 vote

Instant Pot Beets

Quick, easy, and perfectly cooked- no need to roast beets in the oven ever again. 
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: American
Keyword: beets, easy, engine2diet, esselstyn, instantpot, quick, vegan
Servings: 4 beets
Calories: 35kcal
Author: Crystal Pirri

Ingredients

  • 4 beets medium- 2-3" wide
  • 2 cups water
US Customary - Metric

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