5 from 3 votes
sliced pressure cooker beets on a plate with a fork and herbs
Instant Pot Beets {Pressure Cooker Beets}
Prep Time
5 mins
Cook Time
13 mins
Depressurizing time
3 mins
Total Time
18 mins
 

This recipe will teach you how to cook delicious Whole30 and paleo beets in the Instant Pot.

Course: Side Dish
Cuisine: American
Keyword: instant pot beets, pressure cooker beets, steamed beets
Servings: 4
Calories: 97 kcal
Ingredients
  • 2 pounds beets
  • 1.5 cups water
Instructions
Instant Pot Instructions
  1. 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. Save the greens for a salad, sous vide egg bites or a quiche.

  2. Put a trivet/steamer basket in your Instant Pot and add 1.5 cups of water. Place the beets on top of the trivet.

  3. Secure your lid. Set the vent to "sealing", then Manual>High Pressure>13 minutes.

  4. When the cook time is up, use a dish rag to carefully flip the vent to "venting". Remove beets from the Instant Pot and allow to cool. Slice and enjoy!

Stovetop Instructions
  1. Follow the first step above. To make the beets cook more quickly, chop into bite-sized pieces.

  2. 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.

Recipe Notes

You can stack a few layers of beets in the Instant Pot if you want to cook a bunch at once. Add 2 minutes of cooking time if you're cooking more than two pounds.

 

Store beets in an air-tight container in the fridge for up to a week.

Nutrition Facts
Instant Pot Beets {Pressure Cooker Beets}
Amount Per Serving (8 oz)
Calories 97
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 175mg8%
Potassium 737mg21%
Carbohydrates 17g6%
Fiber 6g25%
Sugar 15g17%
Protein 3g6%
Vitamin A 75IU2%
Vitamin C 11.1mg13%
Calcium 39mg4%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.