Easy Instant Pot Beets
This is a fool-proof method that will give you perfectly cooked beets! Beets, whether red or golden, are a mighty vegetable high in fiber, potassium, and calcium making it a great addition to any salad, veggie burger or eaten on their own as a side dish. This amazing salad above is shown with a few dollops of my Non-dairy Cream Cheese.
Ingredients
Beets, as consistent in size as possible
Water
Instant Pot
Steamer basket
Instructions
Cut off any leaves that may be on your beets. Wash and scrub your beets removing any dirt. Leave your beets whole.
Place the steamer basket in your Instant Pot and add water to below the bottom of the basket. You want to steam the beets, not boil them in water. Place the beets in the basket.
Set Instant Pot to Pressure Cook in the sealing mode for 12 minutes. Once the timer goes off, allow the Instant Pot to naturally release pressure for 10-20 minutes, depending on their size, the larger the beets, the longer the remain in the pressure cooker as the steam releases.
Once this is complete your beets are ready, move the steam release valve to the open position. Be careful and be sure to use an oven mitt as there will still be dangerously hot steam that could still be releasing.
Carefully remove the beets and either enjoy hot or cool and refrigerate to enjoy later. You will need to remove the peel before eating, be sure and let them cool a bit before handling so you don’t burn yourself.
Note: Slice your beets whatever way you prefer to eat them; round slices, match sticks or wedges. Store in a sealed container in the refrigerator for up to 5 days.
