beets{choose tender smaller to medium beets if possible}
ice
Instructions
Prepare the Beets
Cut the beet top and root end off. Place the root end on a cutting board and using a sharp knife, cut downward to remove the skin.
Cooking the Beets
Prepare a large mixing bowl with ice water.
(INSTANT POT INSTRUCTIONS): Put a trivet/steamer basket in your Instant Pot and add 1.5 cups of water. Place the beets on top of the trivet.Secure your lid. Set the vent to "sealing", then Manual>High Pressure>13 minutes.When the cook time is up, use a dish rag to carefully flip the vent to "venting". Remove beets from the Instant Pot and place in the ice water.
(STOVETOP INSTRUCTIONS):Place a steamer basket in a pot and add enough water to cover the bottom. Place a lid on and steam for 30-50 minutes or until the beet is easily pierced with a knife.
Whether you are steaming in a pressure cooker or on the stove, transfer cooked beets with a slotted spoon to the ice water. Allow them to sit for 3 minutes, and then drain into a strainer.
You may leave the beets whole, cut them in half, or into slices.
How to Freeze Beets
Add a piece of parchment paper to a rimmed baking sheet. Place the beets on the parchment, ensuring they're not touching each other.
Freeze for 3 hours.
Break apart any clumps that have formed on the baking sheet and transfer the beets to freezer-proof storage.
Notes
Frozen beets will keep in the freezer for 9-12 months.