Easy, 30-minute recipe for Instant Pot Beets that results in perfectly tender beets every time. It also includes a cooking time chart for different-sized beets.
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
Beets Cooking Time:
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.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.