Instant Pot Beets
Instant Pot beets whole have never been easier to make! Using your Ninja Foodi multipot pressure cooker you too can make tender flavorful beets in no time at all too.
Servings: 6
Equipment
- 1 pressure cooker
- 1 trivet
Ingredients
- 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
Instructions
- 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 mixuntil 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!
Video
Nutrition
Serving: 3oz | Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 390mg | Fiber: 1g | Sugar: 1g