Instant Pot Beets

We have an amazing way for you to prepare beets! Simple and delicious! Grab your Instant Pot and get  ready to cook up some fresh beets from your local Farmer’s Market, CSA or your garden. Guaranteed you are going to absolutely love using your Instant Pot for preparing beets. I can’t believe I didn’t try this method of cooking beets long before this, however my grandchildren are a little worried they are going to see more beets on the menu now!

These fork-tender beets (packed full of vitamins, minerals and antioxidants) can be used in smoothies, added to salads, used in soups, or enjoyed as a side dish. This is healthy eating at its finest!

Wash and trim beets. Size matters. Sort beets so they are uniform size. Discard roots and save greens for sautéed beet greens (page 56 in our book Eating Pure in a Processed Foods World®).

5.5 inch circumference takes approximately 14 to 18 minutes under high pressure w/quick release
6.5 inch circumference takes approximately 18 to 23 minutes under high pressure w/quick release
7.5 inch circumference takes approximately 24 to 28 minutes under high pressure w/quick release
(Circumference is the measurement around the largest part of the beet)

Place trivet in the Instant Pot and place 6 medium size beets on the trivet in a single layer. Add 1 cup cold water in the Instant Pot. Lock the lid of the Instant Pot and set steam valve to “sealing” position. Select the “manual” button and cook on high pressure for 28 minutes (7.5 circumference – see chart above). Allow 15 to 20 minutes to come to full pressure.

When the beets are finished steaming, turn the valve to the “venting” position. This is referred to as a quick pressure release (I like to use a long handled wooden spoon to turn the valve so I don’t get burned). This quick release will stop the steaming action of the beets. Once steam dissipates, use a fork to poke the beets. If the fork pierces the flesh with little resistance, they are done. If they seem a little too hard, cook an additional 2 to 5 minutes under high pressure. Cool.

Slice off the tops of beets and slide the skins off, you might want to wear disposable gloves if you don’t want beet-stained fingers. Slice, cube, or leave whole. Eat immediately or place in freezer bags and freeze for later.

FORK-TENDER INSTANT POT BEETS

6 medium beets
1 cup water

Place trivet in the Instant Pot. Place 6 medium size beets on the trivet in a single layer. Add 1 cup cold water in the Instant Pot. Lock the lid of the Instant Pot and set steam valve to “sealing” position. Select the “manual” button and cook on high pressure and set time according to chart below.

5.5 inch circumference takes approximately 14 to 18 minutes under high pressure w/quick release
6.5 inch circumference takes approximately 18 to 23 minutes under high pressure w/quick release
7.5 inch circumference takes approximately 24 to 28 minutes under high pressure w/quick release
(Circumference is the measurement around the largest part of the beet)

Allow 15 to 20 minutes to come to full pressure. When the beets are finished steaming, turn the valve to the “venting” position. This is referred to as a quick pressure release (I like to use a long handled wooden spoon to turn the valve so I don’t get burned). This quick release will stop the steaming action of the beets. Once steam dissipates, use a fork to poke the beets. If the fork pierces the flesh with little resistance, they are done. If they seem a little too hard, cook an additional 2 to 5 minutes under high pressure. Cool.

Slice off the tops and peel. Slice beets, and season to taste with salt, pepper, olive oil and a splash of balsamic vinegar. Serve.

Time-saving tip: Cooked beets can be stored in the refrigerator 3 to 5 days. Add them to smoothies, salads or heat and serve as needed.

Makes 6 servings

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