Recipe By coryandlaurel
Rating
Published Oct 18th
Prep 10m Cook 25m Additional 5m Ready In 40m
Servings 4 cups beets Calories 26.4

Perfect beets every time. Makes about 4 cups beets. Great with a thick balsamic glaze. If you scrubbed the beets well, there is no need to peel them.

Recipe Ingredients

  • 6 medium beets
  • 1 cup water

Cooking Directions

  1. 1 Cut off top and bottom nubs of the beets and scrub them until the outer skin doesn't have any brown color spots left. Cut large beets in half to keep the beet diameters consistent.
  2. 2 Place beets in a single layer on top of a wire rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes for chewy beets and 20 minutes for soft beets. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts

  • Calories 26.4
  • Carbohydrate 5.9 g
  • Fat 0.1 g
  • Fiber 1.7 g
  • Protein 1 g
  • Sodium 48.9 mg
  • Sugar 4.2 g

Chef's Notes

Cook as many beets as will comfortably cover the bottom of your Instant Pot(R).

Reviews

  1. My medium-sized beets were perfectly cooked at 15 minutes. This will be my new go-to method when I need cooked beets for a recipe.

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