Instant Pot Beets
Cooking your beets in the Instant Pot is a quick, hands-off way to prepare your favorite root vegetable quickly! Follow the instructions below for best results.
Servings 3 Beets
- 3 Medium Beets
- 2 cups water
Cut the stems and roots off of the ends of 3 beets. Do not remove the skin from the beets yet.
Put the steamer basket/trivet in the pot and fill with 2 cups of water.
Add the beets onto the trivet and turn the pressure to HIGH. Set the timer for 25 minutes. Once the timer is up, perform a quick release.
Allow the beets to cool completely. Then use your fingers to remove the skin. It should slide off very easily! Enjoy!
Recipe copyright The Foreign Fork. For educational or personal use only.
- Very Small Beets: 15 minutes
- Medium Beets: 25 minutes
- Medium-Large: 30 minutes
- Large: 35-40 minutes
- I recommend wearing gloves and an apron when taking the skin off of your beets so that you don’t get bright red beet dye on any of your clothes.
- If you don’t want to wait for the beets to cool down naturally, you can run them under cold water until they are cool enough to touch!
Serving: 1Beet | Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 72mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg