Traditional recipes

Pressure-Cooked Beets

Pressure-Cooked Beets

Why pay for precooked beets when the Instant Pot can cook them for you in a flash? These are delicious on their own as a veggie side. You could also keep in them in the fridge and add to salads, or mix in with cooked grains or other dishes throughout the week. To safely deal with the awkwardly placed pressure release valve, Michelle Tam of uses her left hand to turn its handle counterclockwise and release steam, keeping her hand and arm out of harm’s way.

This recipe goes with: Beet Yogurt Dip


  • 5 medium beets (each about 2 1/2 in. wide, 1 1/4 lb. total), trimmed and unpeeled
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon olive or canola oil
  • 1/8 teaspoon fine sea salt

Nutritional Information

  • Calories 73
  • Fat 1g
  • Satfat 0.0g
  • Unsatfat 1g
  • Protein 2g
  • Carbohydrate 14g
  • Fiber 4g
  • Sodium 181mg
  • Calcium 0.0mg
  • Potassium 13% DV
  • Sugars 10g
  • Added sugars 0g

How to Make It

Step 1

Put 1 to 1 1/2 cups water into the Instant Pot. Set steamer trivet inside, and arrange the beets on top. Lock the lid in place; turn the pressure release valve to seal. Program the IP to cook on Manual, at High Pressure, for 15 minutes.

Step 2

Turn off the IP, and wait 8 to 10 minutes to partially depressurize. Release remaining pressure, remove lid, and then transfer the trivet and beets to a plate. When beets are cool enough to handle (about 10 minutes), rub off the skins and trim ugly/hard parts. Halve then quarter each beet (or cut each into 6 wedges). Put in a bowl, and toss with vinegar, oil, and salt. Cool completely before eating, or chill for up to 5 days. Return to room temperature to use.

Watch the video: Easy Homemade Pickled Beets Med Diet Episode 26