Instant Pot beets have never been easier to make! Using your multipot pressure cooker you too can make tender flavorful beets in no time at all.
Do you love a beet side dish but have never made it at home yourself? Well if you follow this easy Instant Pot beets recipe you’ll be amazed at how simple it is to go from fresh but hard out of the garden to tender and delicious! Just one of many Instant Pot recipes here on The Typical Mom blog. (affiliate links present)
- Ever wondered how to cook beets? I agree, they do look a bit intimidating. Especially right out of the ground in your garden they are hard with areas that don’t look edible. Before the emergence of the amazing electric pressure cooker I didn’t even think about attempting to cook one.
BUT now it’s as easy as making potatoes!!
Just dump a cup of cold water or so into your pot. Lower down a trivet (I like this one with handles), place the beets on top, quick release, and once your cook time is done they’re perfectly tender!
- You could use a steamer basket too. 😉
Are you new to this colorful vegetable??
You may be wondering how do beets help your body?
- They’re a great source of fiber, folate and vitamin c!
- They are also said to help lower blood pressure and improve athletic performance.
- Beets also detox the liver ridding the body of toxins and defend your body’s bile ducts.
Overall these naturally red colored and beautiful vegetables are super healthy and low in calories. You can use them in a variety of recipes too!
Now first of all….
Can beets be eaten raw?
- If you shave them thinly or grate them you can eat them raw.
- They’re much sweeter before they’re cooked actually.
What about the skins? Do you have to peel beets?
Yes you will want to. The outside is quite bitter, tough, and fibrous. You won’t want to eat this area and it is best to cut or peel it off before consuming.
Now after they’re done cooking, what do you do with them?
Here are 6 ways to use beets beyond putting them on top of a salad:
- Pickle them
- Mash them like potatoes and add a bit of butter and olive oil
- Slice them to put on sandwiches
- Add diced pieces into your risotto
- Blend them into your homemade tomato soup
- Drizzle with olive oil and serve as a side dish
Aren’t these gorgeous??!!
I was late to the game when it comes to this interesting veggie. Like brussel sprouts I was hesitant but I guess the older you get the more you realize that “you just never know” and you should at least try something once.
Low and behold they were added to the “now I like them” list and my kids thought they were fun too. Color is everything when it comes to vegetables and kids I think.
- Speaking of color….
What happens when you eat beets might be quite alarming if you weren’t expecting it. Yes, your pee might be red or pink after eating them. I know! Not to be alarmed, it’s just the natural color coming out of you (literally). This is likely to occur when you drink beet juice too.
- Is it safe to drink beetroot juice everyday then?? Studies show that 2 cups daily lowered blood pressure (obviously check with your doctor first on this), and it was safe in healthy adults.
Now that you’re about ready to try these Instant Pot beets, here are a few other vegetable side dishes you will love:
- Try our Instant Pot spaghetti squash!
- Cheesy Instant Pot cauliflower is seriously amazing
- This creamy baked brussel sprouts and cauliflower recipe is great
Note: For much larger beets you may want to increase cook time to 30 minutes. 25 works for med./large but some ginormous ones may need a bit longer to become fork tender. Or keep same timing but allow to naturally release for 15 minutes vs. 5 to give it a bit more time to soften up. Timing will vary slightly according to how you like to eat beets. A bit more firm = less time, etc.. You get the idea. 😉
Instant Pot Beets
- 2 med./large beets the size of a baseball were used
- 1 c water
- 2 tbsp olive oil
- 1 tsp pepper
- 1 tsp Himalayan pink salt
- Make sure that the beets are thoroughly cleaned off to remove any dirt on their surface. Cut off any leaves and root they beets may have.
- Place the steaming rack into the pressure cooker pot, then pour in the water and arrange the beets on the steaming rack.
- Close the pressure cooker, position the valve to sealed, then select the, pressure cook setting on high for 25 minutes.
- Once time is up allow the pot to naturally release steam for 5 minutes before carefully
positioning valve to venting to release the rest of the pressure.
- Remove the beets from the pot and either allow to cool until you can handle them, or run them under cold running water.
- Peel off the skin and cut off any root or tops that may remain. Now cut or slice into any shape you’d like, I sliced the cook beets into thin(ish) wedges.
- Drizzle the olive oil over the sliced beets, then sprinkle the pepper and salt. Carefully mix
until the beet pieces are well coated in the oil, pepper and salt.
- Taste and adjust as desired. Serve at room temperature or you can also refrigerate until
ready to eat. Store leftovers in an airtight container in the refrigerator. Enjoy!