Consider making this paleo, gluten-free, vegan instant pot beets recipe. These pressure cooker beets are extremely easy to make. They are great for salad, smoothies, soups, and a fantastic way to hide veggies in your desserts.
This pressure cooker recipe is going to be your favorite way of cooking beets. Making this instant pot beets recipe, you can have fork-tender sweet beets from start to finish in about 30 minutes.
What are beets
Beets are a root vegetable that is low in calories with a variety of nutrients. Beets are Known scientifically as Beta vulgaris.
The most common beets are the dark red color. They have a rough outer skin that covers their roots attached to their long green stem and leaves. The leaves of beets can also be eaten either raw or cooked.
Beets are good for you because they help lower blood pressure. It fights inflammation, reduces cellular damage, and drop risks of health disease. Beets are high in antioxidants, iron, fiber, and vitamin C
How to cook beets in the instant pot
STEP 1. Prepare beets: Remove any greens from the beets save for later use or discard. Rub and wash the beets under cold running tap water.
STEP 2. Pressure cook: Place the trivet on the bottom of your pressure cooker. Add the water, place the beets on top of the trivet or steam basket. Place the lid on the pot and lock it in place.
Turn the steam release knob to the Sealing position. Press the manual/pressure cook button to choose 20 minutes and natural release for 10 minutes. Do a quick release of the remaining pressure.
STEP 3. Peel and serve: Peel off the skin with the help of a paper towel or using your hands. Cut or slice into pieces. Serve immediately or store the cooked beets in a tightly sealed container in the refrigerator for up to a week.
How long to cook beets in the instant pot
For soft
- Small beets: 15 minutes, 10 minutes natural pressure release, then quick release.
- Medium beets: 20 minutes, 10 minutes natural pressure release, then quick release.
- Large beets: 25-30 minutes, 10 minutes natural pressure release, then quick release.
For semi-soft
- Small beets: 10 minutes, 10 minutes natural pressure release, then quick release.
- Medium beets: 15 minutes, 10 minutes natural pressure release, then quick release.
- Large beets: 20-25 minutes, 10 minutes natural pressure release, then quick release.
Mixed sized beets:
- 20 minutes, 10 minutes natural pressure release, then quick release.
- You can also cut the larger beets in halves and choose your cooking time accordingly.
How to peel beets
It is easier to peel beets skin once the instant pot beets are cooked and cool enough to handle. T
You can wear a pair of disposable gloves while working with your beets to you avoid straining your fingers bright pink.
To avoid stains on your cutting board, you can use wax paper to cover the surface. If you get the stain on a cutting board, scrub salt on the surface before washing to help lift the pigment.
Can you freeze beets
Yes, you can freeze instant pot beets for up to 3 months if it is done correctly.
- Chop or slice the beets up; on a cookie sheet spread them out and freeze.
- Once your beets are fully frozen, store them in freezer bags.
- Remove as much excess air as possible from your freezer bag to avoid freezer buns and seal tight. You can use a vacuum sealer or these reusable bags as well.
- Store flat in your freezer for up to 3 months.
Also, defrost before the serving, the best and most delicious way is to leave them in the fridge overnight to defrost. Discard any excess liquid and serve.
Differents ways to use beets:
- Side dish or snack
- Adding into, soups, entrees, or hiding veggies in desserts
- Making beet puree or smoothies.
- Beet salad with feta cheese
Other favorite instant pot veggies you should try.
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INSTANT POT BEETS
Consider making this paleo, gluten-free and vegan instant pot beets recipe; this pressure cooker beets are extremely easy to make and great for salad, smoothies, soups, and a fantastic way to hide veggies in your desserts.
Ingredients
- 2 lbs raw beets, scrubbed and rinsed*
- 1 cup of water
Instructions
- Remove any greens from the beets and discard or save to use later. Rub and wash the beets under cold running tap water.
- Place the trivet on the bottom of your pressure cooker. Add the water, place the beets on top of the trivet.
- Place the lid on the pot and lock it in place. Turn the steam release knob to the Sealing position (or DON'T press the release knob for the newest model). Press the manual/pressure cook button (or dial) and the + or - button (or dial) to choose your cooking pressure time.
For soft
Small beets: 15 minutes, 10 minutes natural pressure release, then quick release.
Medium beets: 20 minutes, 10 minutes natural pressure release, then quick release.
Large beets: 25-30 minutes, 10 minutes natural pressure release, then quick release. - The pot will take a few minutes to build up the pressure before the timer starts.
When the cooking cycle has finished, let the pot sit undisturbed for 10 minutes. Then do a Quick Release of the pressure by turning the knob towards the Venting position (or pressing the release knob). When the metal pin in the lid drops down, you can open the lid facing away from you. - Peel off the skin using your hands or with the help of a paper towel.
Slice or cut into desired pieces. Enjoy beets as a side or in a salad!
Serve immediately or store the cooked beets in a tightly sealed container in the refrigerator for up to a week.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 65Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 120mgCarbohydrates: 14gFiber: 4gSugar: 10gProtein: 2g
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