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cooked beets with parsely garnish in ceramic bowl
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5 from 12 votes

Instant Pot Beets Recipe

Pressure cooker beets are the easiest, hands-free way to cook whole beets perfectly tender in under 30 minutes.
Prep Time5 minutes
Cook Time30 minutes
Pressure Cook Time8 minutes
Total Time35 minutes
Course: Ingredient, Side Dish
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6 cups
Calories: 35kcal
Author: Traci

Equipment

Ingredients

  • 6 Beets (any variety) medium sized, about 3 lbs
  • 1 cup Water

Instructions

  • Wash BEETS and stack on a trivet or steam basket in the Instant Pot. Pour in WATER. (no need to peel the beets yet)
    Note: Use 2 cups water for 8-quart or 10-quart pressure cooker models.
  • Secure the lid and turn pressure release valve to "Sealing". Select MANUAL or PRESSURE COOK on HIGH:
    Firm beet texture (with some crunch)
    small beets - 1 to 2-inch diameter = pressure cook beets 10 minutes
    medium beets - 2 to 3-inch diameter = pressure cook beets 15 minutes
    large beets - 3-inch diameter - pressure cook beets 20 minutes
    Softer beet texture (with little or no crunch)
    small beets - 1 to 2-inch diameter = pressure cook beets 15 minutes
    medium beets - 2 to 3-inch diameter = pressure cook beets 25 minutes
    large beets - 3-inch diameter = pressure cook beets 30 minutes
  • When cook cycle completes, let the pot sit undisturbed for a 10-15 minute natural pressure release (NPR) until float valve drops. Turn pressure valve to "venting" to release any remaining steam.
  • Open the lid and insert a sharp knife into the center of the beet. If there is little to no resistance, the beets are adequately cooked.
    Note: If more time is needed, you can pressure cook the beets in additional 2 minute cook cycles until they're to your liking.
  • Carefully transfer beets out of the pot and rinse under cool water. Gently rub the skins and they'll fall right off. The water prevents the beets from staining your hands too!
  • To store cooked beets, allow them to cool completely and refrigerate (whole or chopped) in an airtight container up to 5 days.

Notes

Be sure to visit the blogpost above for helpful recipe tips for Instant Pot beets.

Nutrition

Serving: 1cup | Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg