How to Make Instant Pot Beets

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Instant Pot Beets are so quick and easy, you'll be eating beets all the time! The Instant Pot gives you juicy, tender beets in 30 minutes or less!

It's ultra convenient to cook beets in the Instant Pot. It's pretty hands off, and when they're done, the skin just peels right off.

The mess in minimal, which is saying a lot when it comes to beets! Note: you can also use golden beets for this recipe, which are less messy as they don't stain as badly. 

They are tender, juicy, slightly sweet with just a touch of crispness. The beets come out just perfect in the Instant Pot - so delicious!

I have been eating beets for days now and am so excited I found an easy way to cook them. Not that roasting beets is hard, it just takes longer and is slightly messier.

I prefer Instant Pot beets myself. Once they're cooked, you can eat them drizzled with a touch of olive oil (always use the good kind for the best flavor) and balsamic vinegar (again, the good kind). (paid links)

They're also great chopped up in salad, or use to make pickled beets. And are good just sprinkled with a touch of salt and pepper.

The Instant Pot makes cooking vegetables quicker and easier: try this Instant Pot Broccoli or this Instant Pot Acorn Squash for an easy side dish!

What is a Beet?

A beet is a root vegetable that has a slightly sweet, tender flesh when cooked. They are packed full of vitamins and minerals and great as part of a healthy diet.

Plus, they taste great, which makes them very easy to incorporate into your diet!

There are a number of different types of beets, and any of them work in this recipe. Typically, you'll find common garden beets in your grocery store. This is the kind I used for this recipe.

Learn about the different kinds of beets.

Step By Step Instructions

Step 1: Make sure you rinse the beets thoroughly under cool water. Beets (and their greens) can have a lot of dirt caked on, so this helps to keep everything grit-free.

Step 2: Trim the green off the top, leaving the very top of the beet slightly exposed (this helps you to peel the skin off when they're done cooking).

Step 3: Place the beets in the Instant Pot (on the trivet) with one cup of water.

Step 4: Pressure cook for 20 minutes.  (20 minutes for beets 2" in diameter. Beets 2.5" in diameter should cook for 25 minutes, and beets 3" in diameter cook for 30 minutes). 

Step 5: Let the pressure release naturally for 10 minutes, then use the quick release to release the remaining pressure.

The beets should be easily pierceable with a knife or fork. if they are still hard in the middle, put them back in the Instant Pot for 2-3 minutes. 

Step 6: Remove from the Instant Pot and let cool to the touch for 5-10 minutes.

Step 7: Using your hands, peel the skin off the beets and discard. Slice or cut the beets in quarters. (Note the skin is edible if you choose to eat it - it has a very earthy flavor).

They can be stored in the fridge in a covered container for up to one week.

How to Use Beets

I love to eat these beets just plain, but they can also be used in so many different ways. Try some of these ideas for using beets:

• Use them in salad - they would be great in this strawberry spinach salad;
• Serve them up on a plate with cinnamon roasted butternut squash;
• Use the beet greens in this beet greens salad;
• Use them in a beet salad;
• Make beet hummus (love this one!)

How to Get Beet Stains Off Your Hands

Use baking soda or lemon juice to scrub the beet stains off your hands. Put either directly on your skin and scrub, using some water to rinse. Use baking soda for stains on counter, etc. 

You can also use gloves when handling beets to prevent stains.

Expert Tips

1. Cook time will differ depending on the size of the beets.
   • For beets 2" in diameter - cook for 20 minutes
   • For beets 2.5" in diameter - cook for 25 minutes
   • For beets 3" in diameter - cook for 30 minutes.
2. Scrub the beets (and the greens) well to ensure all the dirt has been removed.
3. Save the beet greens to use in salads.
4. Use gloves when peeling the beets to keep your hands from getting stained.
5. Golden beets can be used in place of the regular beets.

More Favorite Instant Pot Recipes

• Instant Pot Cauliflower Soup;
• Instant Pot Wild Rice;
• Instant Pot French Onion Soup;
• Instant Pot Creamed Corn;
• Instant Pot Chana Masala.

Did you make these Instant Pot Beets? Comment below and let me know how they turned out!

Don't forget to check out the Instant Pot Beets Story!

Instant Pot Beets

Instant Pot Beets are so quick and easy, you'll be eating beets all the time! The Instant Pot gives you juicy, tender beets in 30 minutes or less!

5 from 5 votes

Print Rate

Course: Side Dish

Cuisine: American

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6 servings

Calories: 73kcal

Author: Danielle Wolter

Ingredients

• ▢ 6 medium beets 2-3" diameter

Cook ModePrevent your screen from going dark

Instructions

• Scrub the beets under cool water to remove all the dirt.
• Slice the green off the top of the beets, exposing just the top of the beet.
• Place the beets on the trivet in the Instant Pot.
• Add 1 cup of water to the Instant Pot.
• Pressure cook on high pressure for 20 minutes. (see notes for varied cook times)
• Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
• Let the beets cool so they can be handled. Carefully peel the beets (the skin should come off very easily).
• They can be stored in the fridge in a covered container for up to one week. 

Expert Tips:

1. Cook time will differ depending on the size of the beets. 
   • For beets 2" in diameter - cook for 20 minutes
   • For beets 2.5" in diameter - cook for 25 minutes
   • For beets 3" in diameter - cook for 30 minutes.
2. Scrub the beets (and the greens) well to ensure all the dirt has been removed.
3. Save the beet greens to use in salads. 
4. Use gloves when peeling the beets to keep your hands from getting stained.
5. Golden beets can be used in place of the regular beets.

Nutrition

Serving: 1beet | Calories: 73kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 133mg | Potassium: 553mg | Fiber: 5g | Sugar: 11g | Vitamin A: 56IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg

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