Pressure-Cooked Beets

Andrea Nguyen
Updated
Why pay for precooked beets when the Instant Pot can cook them for you in a flash? These are delicious on their own as a veggie side. You...

Yields: Serves 4

Active time:

Total time:

Ingredients

  • 5 medium beets (each about 2 1/2 in. wide, 1 1/4 lb. total), trimmed and unpeeled

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon olive or canola oil

  • 1/8 teaspoon fine sea salt

Nutrition

calories 73

fat 1g

satfat 0.0g

unsatfat 1g

protein 2g

carbohydrate 14g

fiber 4g

sodium 181mg

calcium 0.0mg

potassium 13% DV

sugars 10g

added sugars 0g

Directions

  1. Put 1 to 1 1/2 cups water into the Instant Pot. Set steamer trivet inside, and arrange the beets on top. Lock the lid in place; turn the pressure release valve to seal. Program the IP to cook on Manual, at High Pressure, for 15 minutes.

  2. Turn off the IP, and wait 8 to 10 minutes to partially depressurize. Release remaining pressure, remove lid, and then transfer the trivet and beets to a plate. When beets are cool enough to handle (about 10 minutes), rub off the skins and trim ugly/hard parts. Halve then quarter each beet (or cut each into 6 wedges). Put in a bowl, and toss with vinegar, oil, and salt. Cool completely before eating, or chill for up to 5 days. Return to room temperature to use.