Instant Pot Beets
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
56 kcal
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Cuisine
International
Instant Pot Beets
Description
The recipe instructs cleaning the beets and trimming greens and roots before placing six medium beets in a pressure cooker with water on a trivet. The high-pressure method cooks them in 24 to 28 minutes depending on desired firmness, followed by a quick pressure release. The timing can be adjusted based on beet size and preference for texture. This technique results in whole beets cooked through but intact, which can be peeled easily once cooled. The beets develop a soft exterior while retaining a slight chew or firmness as chosen. Cooked beets prepared this way suit use in salads, side dishes, or further preparation. The method is straightforward and efficient for meal prep or larger quantities. Cooked beets keep in the refrigerator for 4 to 5 days, making them convenient for leftovers or advance cooking in recipes requiring cooked beet.
Ingredients
- 6 (1 3/4 lb, 784g) beet 7.5” circumference, medium
- 1 cup (250ml) water cold
Instructions
- Prepare Beets: Rub and wash the beets under cold running tap water. If your beets come with greens & stems, trim them off and save them for another dish (stir-frying with garlic tastes great). Trim off & discard the roots.
- Pressure Cook Beets: Pour 1 cup (250ml) cold tap water in the pressure cooker. Place a trivet or steamer basket in the Instant Pot, then place 6 medium beets (784g, 7.5” circumference) on the trivet. Close the lid and cook at High Pressure for 24 minutes (firm and a little crunchy) - 28 minutes (soft with some chew) + Quick Release (immediately release the pressure by turning the venting knob to venting position). Carefully open the lid.*Pro Tip 1: Adjust the cooking time according to your beets' size using the time chart below.Beets Pressure Cooking Time Chart:Pressure Cooking Method: High Pressure, then Quick ReleaseBeets Circumference: Texture Preference (Firm & a little crunchy - Soft with some chew)5 inches: 11 - 15 minutes5.5 inches: 14 - 18 minutes6 inches: 17 - 21 minutes6.5 inches: 18 - 23 minutes7 inches: 20 - 25 minutes7.5 inches: 24 - 28 minutes8 inches: 27 - 31 minutes8.5 inches: 30 - 34 minutes9 inches: 32 - 36 minutes
- Peel and Serve: The skins are edible. To peel or not to peel is of personal preference. Cut beets into quarters (you can wear disposable gloves to handle the beets if you don't want beet-stained fingers). Season with salt if desired and serve hot or cold.
Notes
- Cooked beets can be refrigerated for up to 4-5 days for later use.
- Beet greens and stems can be saved and stir-fried with garlic as a nutritious side dish.
- Adjust cooking times according to beet size and desired texture using the provided time chart.
- Quick release the pressure immediately after cooking for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 56 kcal
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Sodium | 101mg | 4% |
| Potassium | 424mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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