How to Cook Beets in the Instant Pot

Why cook beets in the Instant Pot

Roasted beets typically take about an hour in the oven. Under pressure they cook much faster, and the mess stays contained in the pot. Cooked beets also tend to be easy to peel: after cooling, the skins usually slip off with your fingers or a paper towel. Some cooks skip peeling entirely, since the skins can become so tender after pressure cooking that they are hard to notice.

What you need

• Fresh beets, scrubbed
• Water (see below for amounts)
• An Instant Pot or other electric pressure cooker
• A trivet or steamer basket (helpful, though some cooks omit it)
• Gloves, if you want to keep your hands from staining

How to prep the beets

1. Scrub the beets under running water.
2. Trim the leafy tops, leaving about an inch of stem so the beets bleed less. Save the greens (see below).
3. Leave the root tail on if you like.
4. Group beets by size. Beets of similar size cook evenly. Large beets can be halved, which shortens the time.

Step-by-step Instant Pot beets

1. Pour 1 to 1.5 cups of water into the inner pot. Sources differ a little; follow your model’s manual for the minimum liquid.
2. Place the trivet or steamer basket in the pot and set the beets on top.
3. Lock the lid and set the valve to Sealing.
4. Select Pressure Cook (or Manual) on High and set the time (see below).
5. When the timer ends, let the pressure release naturally for about 10 minutes, then carefully switch the valve to Venting to release the rest. Keep your hands and face away from the steam.
6. Open the lid, transfer the beets to a bowl, and let them cool until you can handle them.

Cooking times by size

Times vary by beet size and by how much the sources differ. As a rough guide for whole beets on high pressure:

Halved beets or beets cut into smaller pieces cook faster; some published recipes use about 12 minutes for halved beets and as little as 8 minutes for small pieces. If a knife does not slide in easily, close the lid and cook for a few more minutes under pressure. It is better to start on the shorter side and add time than to overcook.

Peeling cooked beets

Let the beets cool first. Then rub the skin with your fingers or a paper towel and it should slide off. Trim the stem and root ends. Wearing gloves helps with staining.

Do you need water in an Instant Pot?

Yes. An electric pressure cooker needs liquid to build steam and come to pressure, and the exact minimum depends on the model and size. Check your owner’s manual. For beets, the water goes under the trivet, and the beets steam above it rather than sitting in the water.

Other ways to cook beets

• Boiling: Simmer beets in water until tender. Some color and nutrients may leach into the water.
• Steaming: Steam in a basket over simmering water. Steaming is sometimes preferred because less color escapes.
• Roasting: Wrap in foil and roast in the oven; the longest method but with a concentrated flavor.

If you are choosing the best way to boil beetroot, leave the skin and an inch of stem on, start in cold water, and cook until a knife slides in easily.

Preventing and removing beet stains

Work quickly, rinse your knife, board and counter as you go, and use gloves if you want to keep your hands clean. Lemon juice or baking soda are commonly suggested for lifting stains from hands and surfaces.

What to do with beet greens

If your beets came with fresh, healthy greens, you can wash and cook them like other leafy greens. Saute them with garlic and oil, or add them to soups.

Storing cooked beets

Store peeled or unpeeled cooked beets in a covered container in the refrigerator. They are often kept for several days. Cooked beets can also be frozen, though the texture may soften.

Nutrition notes

Beets are generally regarded as a source of fiber and certain vitamins and minerals, including folate and potassium. Exact amounts depend on size and preparation, so check a trusted nutrition database if you need specifics.

What else cooks well in an Instant Pot

Dried beans, stews, braised meats (such as an Instant Pot lamb roast), soups, rice and other pressure cooker grains, and hardy root vegetables such as potatoes and carrots all suit pressure cooking. Follow your model’s manual for times and liquid.