Description
This recipe provides two easy and efficient ways to cook beets using an Instant Pot. Whether you prefer your beets roasted-like or steamed, these methods ensure perfectly tender beets in just about 20 minutes, preserving their natural sweetness and vibrant color.
Ingredients
Scale
Beets
- 6 small-to-medium beets (about 2-inch diameter each)
- 1 cup water
Instructions
- Prepare the Beets: Begin by thoroughly washing the beets to remove any dirt. Leave the skin on and trim any stems or roots if necessary.
- Pressure Cook the Beets: Pour 1 cup of water into the Instant Pot and place the trivet or steamer basket inside. Arrange the beets on the trivet. Close the lid securely and make sure the valve is set to sealing. Cook on high pressure for 20 minutes.
- Release Pressure: Once the cooking cycle is complete, perform a quick release by carefully turning the valve from sealing to venting to release the steam. Open the lid once the pressure is fully released.
- Check for Doneness: Test the beets by piercing them with a fork; they should be tender but not mushy. If needed, cook for an additional 5 minutes under pressure.
- Peel and Serve: Allow the beets to cool slightly, then easily peel off the skins using your hands or a paper towel. Serve warm or chilled as desired.
Notes
- Beets can vary in size; adjust cooking time accordingly for larger or smaller beets.
- Using the trivet keeps beets out of the water and steams them evenly.
- Cooked beets keep well refrigerated for up to a week.
- Add seasoning or dressings after cooking to enhance flavor.
