Instant Pot Beets are an easy, 30-minute recipe that results in perfectly cooked beets every time. Cook a big batch to store in the fridge or freezer for a colorful, healthy addition to any meal.
Enjoy Insta Pot beets in beet salad with goat cheese, or as a hearty side dish to weeknight meals.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Beets get a bad rep because they are a vegetable that takes a long time to cook. But because they are so nutritious, I always look for ways to incorporate this healthy root vegetable into our meal plans.
Enter Instant Pot Beets!
It's a foolproof cooking technique that results in perfectly tender beets in half the time when compared to an oven-roasted recipe. And they're more nutritious than boiled beets since the nutrients do not leach out into the water.
With a hands-off cooking approach and a few basic storage tips, this recipe will surely become your meal prep staple. Let's get started!
Jump to:
Ingredients - Notes & Substitutions
Cooking beets in instant pot requires only 2 ingredients - beets and water. Here's a bit more about each of them in detail:
- Water: The quantity of water you use will depend on the size of your Instant Pot. Use 1 cup water for 6 qt and 2 cups water for 8 qt.
- Beets: ruby red, golden, or pink Chioggia beets work great here. The key is to pay attention to diameter size in relation to cooking time. The best cooking times are listed in the handy chart below.
Tips on How to Buy Beets
Beets are a seasonal vegetable that peaks from summer to late fall. Here are some key points to look out for when picking up beets at the grocery store or farmers' market:
- Stems attached: Pick up a bunch of beets with the stems still attached and avoid those with too many hairy roots sticking out the sides.
- Size: The flesh of small to medium-sized beets will be sweeter and more tender than that of large to extra-large.
- Heavy for their size: This indicates freshness and water content. The heavier the beets, the fresher they are.
- Shape and color: The skins should be smooth, with no signs of blemishes or bruising, while the color should be a deep red-purplish for red beets or deep orange for golden beets.
How to Cook Beets in Instant Pot
Insta pot beets are ready in half the time it takes to roast them in the oven or boil them on the stove. Here's how to do it:
Step 1. Prep beets: Scrub the beets to remove dirt. Trim and discard the roots and stems.
Step 2. Pressure Cook: Add water to the instant pot. Place a steamer basket in it, and add all the beets. Close the lid and pressure cook for 20 minutes. Wait 5 minutes, then release the pressure.
Step 3. Check for doneness: Open the lid and insert a knife through one of the beets to check if they're done. If the beets are not tender, pressure cook for a few more minutes.
Step 4. Peel them: When done, transfer them to a non-staining cutting surface. Wear gloves and peel them. Cut into wedges.
Instant Pot Beets Cooking Time Chart
Cooking beets in an Instant Pot has never been easier, thanks to this handy time chart:
| Size & Time | Beets Circumference | Pressure Cooking Time (high pressure) |
| Very Small | 1.5 - 1.75 inches | 15 minutes |
| Small | 2 inches | 20 minutes |
| Medium | 2.25 inches | 25 minutes |
| Medium-Large | 2.5 inches | 30 minutes |
| Large | 2.75 inches | 35 minutes |
| Extra-Large | 3 inches | 40 minutes |
Pressure Cooking Tips
- Texture Note: The cooking times listed result in soft, knife-tender beets. For beets that are a bit more firm and crisp, reduce the cooking time by 5 minutes respectively.
- Time-Saving Tip: Cut the beets in half and reduce the pressure cooking time to 10 minutes, or, cut them in quarters and reduce the time to 5 minutes.
- Pro Tip: Measure the circumference of your beets using fabric tape (or any flexible tape), then follow the time chart. This ensures perfectly cooked beets in one go.
Serving Suggestions
Nothing says beets more than a beet salad with goat cheese to really allow this vibrant vegetable to shine.
You can also make a quick stir-fry called beetroot thoran, with coconut flakes and serve it alongside dal and roti.
How to Store
Leftover Instant Pot beets will keep in an airtight container in the fridge for up to 4 days.
Freeze: Transfer to a freezer-safe airtight container. Freeze for up to 3 months. Thaw to room temperature or overnight in the fridge before enjoying.
Recipe Tips & Notes
- Cooking time: Pressure cooking time will vary based on the size of the beets. Follow the cooking times and tips in the chart above.
- Wear gloves: Beets' residue tends to stick to everything, so I recommend wearing food-safe gloves when ready to peel. Also, use a surface that's not prone to stains.
- Peeling: I recommend peeling the beets as soon as they are done cooking rather than storing them in the fridge unpeeled. The peels are easier to remove while the beets are still warm. Feel free to use a paper towel to help scrap off any finicky peels.
- Taste: Once the beets are cooked, taste them. Fresher beets will be sweet, whereas older beets will have an earthy flavor.
Frequently Asked Questions
Yes, beet skins are edible and contain fiber and nutrients, but they tend to be bitter. I like to peel the skins once they are cool enough to handle, just after the beets are done cooking.
If the beets are not cooked all the way through, close the lid and pressure cook for another 2-3 minutes.
Raw beets will have an off-odor and discoloration and soften in texture. Discard any beets that have gone bad before cooking.
If you purchase a bunch of beets that vary in size, you can cut any large ones in half and still cook them with the smaller ones. Base the cooking time on the beet with the largest diameter.
Cooked beets will last for 4 days in an airtight container in the fridge or up to 3 months in the freezer.
More Instant Pot Vegetables
These are all part of the Cooking 101 Recipes collection:
📖 Recipe
Instant Pot Beets
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Equipment
Ingredients
For Salad
- 1 pound beets about 4-5 beets of 2-inch diameter
- 1-2 cups water 6qt = 1 cup; 8qt = 2 cups
Instructions
- Clean the beets to remove any dirt by scrubbing them. Trim and discard the roots and stems.
- Add water to the instant pot. Place a steamer basket and place all the beets in that. Close the lid and pressure cook for 20 minutes (see notes for Cooking Time Chart). Wait 5 minutes, then release pressure.
- Open the lid and insert a knife through one of the beets to check if they're done. If the beets are not tender, pressure cook for a few more minutes.
- When done, transfer to a non-staining cutting surface. Wear gloves and peel them. Cut into wedges.
Notes
- Very Small Beets, about 1.5 - 1.75-inch diameter: 15 minutes;
- Small Beets, about 2-inch diameter: 20 minutes;
- Medium Beets, about 2.25-inch diameter: 25 minutes;
- Medium Large Beets, about 2.5-inch diameter: 30 minutes;
- Large Beets, about 2.75-inch diameter: 35 minutes;
- Extra Large Beets, about 3-inch diameter: 40 minutes
- Cooking time: Pressure cooking time will vary based on the size of the beets. Follow the cooking times in the chart above.
- Wear gloves: Beets' residue tends to stick to everything, so I recommend wearing gloves when ready to peel and do so on a surface that's not prone to stains.
- Peeling: I recommend peeling the beets as soon as they are done cooking, rather than storing in the fridge unpeeled. The peels are easier to remove while the beets are still warm. Feel free to use a paper towel to help scrap off any finnicky peels.
- Taste: Taste the beets once they are cooked. Fresher beets will be sweet whereas older beets will have an earthy flavor.
Leave a Reply