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Easy Instant Pot Beets
The fastest way to cook beets in the instant pot with tender, perfect results. Great for all your recipes needing beets.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
5
minutes
mins
Total Time
20
minutes
mins
Course:
Side Dish, vegetable
Cuisine:
American
Keyword:
beets, instant pot beets
Servings:
6
Calories:
35
kcal
Author:
Kellie
Ingredients
6
golden or red beets
1
cup
water
Instructions
Cut off the stem end of the beet leaving about 1/2 inch of the stem on the beet.
Place the rack in the bottom of the Instant Pot and arrange the beets on top in a single layer.
Add 1 cup of water to the instant pot and place the lid on the Instant Pot.
Set to manual mode and vent in the sealing position. Cook beets on high pressure for 10 minutes (larger beets may take up to 15 minutes.)
Once the timer goes off, manually release the pressure carefully.
Remove the beets and allow to cool to room temperature or until cool enough to handle.
Cut the stem end off and gently peel off the skins. If they still stick, run them under cool water and they should rub right off easily.
Use in your favorite recipes calling for beets.
Notes
Beets can be cooked and peeled up to 5 days in advance. Store in the refrigerator in an airtight container.
Nutrition
Calories:
35
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
66
mg
|
Potassium:
266
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
25
IU
|
Vitamin C:
4
mg
|
Calcium:
13
mg
|
Iron:
0.6
mg