Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
5
from
2
votes
Instant Pot Beets
Making Instant Pot beets is an easy no hassle way of preparing this simple veggie. With basic ingredients, you can have a delicious side.
Course
Side Dish
Cuisine
American
Keyword
how to cook beets in an instant pot, instant pot beets
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
people
Calories
131
kcal
Author
Alli
Equipment
Chef's Knife + Pairing Knife
Instant Pot
Liquid Measuring Cups
Instant Pot Accessory Set
Instant Pot Sealing Rings
Ingredients
2
pounds
beets
washed, not peeled
1
cup
water
3
tablespoons
olive oil
1
teaspoon
salt
1/2
teaspoon
pepper
1 1/2
tablespoon
balsamic vinegar
2
teaspoons
thyme leaves
fresh
Instructions
Trim the tops and bottoms off the beets.
Place the trivet in the Instant Pot or Pressure Cooker insert.
Pour the cup of water into the bottom of the insert.
Place the beets on top of the trivet.
Place the lid on the pressure cooker and place the vent in the "sealing" position.
Turn the pressure cooker on Manual High Pressure for 25 minutes.
When the 25 minutes are up, quick-release the vent. The beets should be fork tender.
Remove the beets from the instant pot. Using a towel, paper towel, or gloved hands, gently rub the skin off of the beets. It should come right off.
Turn the Instant Pot on saute mode. You'll have to set a time, so just set it to 10 minutes or higher so it doens't turn off before you're ready.
Chop the beets into 1-inch pieces.
Add the olive oil to the Instant Pot. Add the beets, salt, pepper, and balsamic vinegar.
Stir and cook until slightly caramelized, about 5 minutes.
Nutrition
Calories:
131
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
509
mg
|
Potassium:
491
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
50
IU
|
Vitamin C:
7
mg
|
Calcium:
24
mg
|
Iron:
1
mg