Instant Pot Beets

Why You’ll Love This Recipe

Cooking beets in an Instant Pot makes them soft and ready to eat in minutes, without the mess of peeling raw beets or long cooking times. The result is a sweet, earthy vegetable that’s versatile for a variety of dishes from salads and grain bowls to simple roasted beet sides. Minimal ingredients and simple instructions make this a beginner-friendly recipe.

Ingredients

• 4 small to medium beets, washed
• 18 ounces water (2 ½ cups)
• Kosher salt, optional

Directions

1. Wash and trim the beets, leaving about ½ inch of stem intact.
2. Pour water into the Instant Pot and place the steamer basket inside.
3. Arrange the beets in the basket and close the lid. Seal the pressure valve.
4. Cook on high pressure for 15–20 minutes, depending on the size of the beets.
5. Allow a natural pressure release for 5 minutes, then carefully release any remaining pressure.
6. Remove the beets and let them cool slightly before peeling (the skins slip off easily with your fingers or a paring knife).
7. Slice, dice, or serve whole, and season with kosher salt if desired.

Servings and Timing

• Servings: 4
• Prep time: 5 minutes
• Cook time: 15–20 minutes
• Total time: 25 minutes

Variations

• Roasted Flavor: After pressure cooking, roast beets at 400°F (200°C) for 10 minutes for caramelized edges.
• Pickled Beets: Slice cooked beets and marinate in vinegar, sugar, and spices for quick pickles.
• Herb-Infused: Add a sprig of thyme or rosemary to the water for subtle flavor.
• Spicy Beet: Sprinkle with chili flakes or smoked paprika after cooking for a kick.
• Salad Ready: Dice and toss with feta, arugula, and walnuts for a quick salad.

Storage/Reheating

Cooked beets can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or enjoy cold in salads.

FAQs

Can I use larger beets?

Yes, increase cooking time by 5–10 minutes depending on size.

Do I need to peel them before cooking?

No, leave the skins on during cooking they peel easily afterward.

Can I freeze cooked beets?

Yes, peel and slice first, then freeze in an airtight container for up to 3 months.

Do I have to use a steamer basket?

It’s recommended to keep the beets above water for even cooking, but you can place them directly in the water if needed.

How do I know when they’re done?

Insert a fork or skewer into the largest beet; it should slide in easily without resistance.

Conclusion

Instant Pot Beets are a simple, efficient, and nutritious way to enjoy this colorful root vegetable. Tender, flavorful, and versatile, they can be used in a variety of dishes or enjoyed on their own. With minimal prep and hands-off cooking, this method makes beets accessible for anyone, even on busy weeknights.

Instant Pot Beets

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Instant Pot Beets are a quick, hands-off way to cook tender, flavorful beets while preserving their vibrant color and nutrients. Perfect for salads, sides, or snacks, this method saves time and delivers consistently soft, sweet, earthy vegetables.

• Author: Linda
• Prep Time: 5 minutes
• Cook Time: 15–20 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Side Dish, Vegetable
• Method: Pressure Cooking
• Cuisine: American

Ingredients

4 small to medium beets, washed

18 ounces water (2 ½ cups)

Kosher salt, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Wash and trim the beets, leaving about ½ inch of stem intact.
2. Pour water into the Instant Pot and place the steamer basket inside.
3. Arrange the beets in the basket and close the lid. Seal the pressure valve.
4. Cook on high pressure for 15–20 minutes, depending on beet size.
5. Allow a natural pressure release for 5 minutes, then carefully release any remaining pressure.
6. Remove beets and let cool slightly before peeling; skins slip off easily.
7. Slice, dice, or serve whole, seasoning with kosher salt if desired.

Notes

Larger beets may require an extra 5–10 minutes of cooking.

Leave skins on during cooking—they peel easily afterward.

Use a steamer basket to keep beets above water for even cooking.

Optional variations: roast after pressure cooking, pickle, add herbs or spices, or toss into salads.

Store cooked beets in the refrigerator for up to 5 days or freeze peeled and sliced for up to 3 months.

Nutrition

• Serving Size: 1 beet
• Calories: 35
• Sugar: 7g
• Sodium: 0mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg