Instant Pot Beets

Wash the beets well. Slice off the stem and root end of each of the beets. (You can save the greens to use in salads.)

Place the stainless steel trivet into the Instant Pot, then place the beets on top. Add 1 cup water. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.

Cook on high pressure for 12 to 20 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time: 12 minutes for small beets and 18 for very large beets . Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.

Test : Because beets all vary in size, the timing varies. Test doneness by sliding in a knife to make sure that the beets are tender. If the knife slides right in, they’re done! If there is resistance, cook 1 to 2 more minutes on High Pressure.

Rinse and peel: Allow to cool under water, then rub off the skin with your fingers (it will come right off!). Serve immediately, or store in the refrigerator for 3 to 4 days.