Instant Pot Beets Recipe – Easy Pressure Cooker Beetroot Guide

Last Updated on 2 months by Neha Deshmukh

Instant Pot Beets Recipe – Easy Pressure Cooker Beetroot Guide

Hey everyone! If you’re anything like me, you sometimes look at beautiful beets at the market and think, “Okay… now what?” They’re so good for you, and add such a vibrant colour to a plate, but honestly, roasting always felt like a bit of a commitment. Then I discovered the magic of the Instant Pot! This recipe is a total game-changer – perfectly tender beets in a fraction of the time. Trust me, you’ll be adding this to your regular rotation.

Why You’ll Love This Recipe

This Instant Pot beets recipe is seriously the easiest way to get perfectly cooked beetroot. It’s quick, hands-off, and keeps your kitchen cool – no preheating a huge oven required! Plus, pressure cooking really locks in that earthy-sweet flavour. It’s perfect for meal prepping, adding to salads, or making vibrant Indian side dishes.

Ingredients

Here’s what you’ll need:

• 4 beetroots
• 1 cup water (approximately 240ml)

Ingredient Notes

Let’s talk beets! There are so many gorgeous varieties out there.

• Red Beets: These are the classic, and what most people think of when they picture beets. They have a lovely earthy flavour and stain everything (more on that later!).
• Golden Beets: These are milder and sweeter than red beets, and they won’t stain your hands! They’re great if you’re a little hesitant about the beetroot flavour.
• Chioggia Beets: Also known as candy stripe beets, these are beautiful inside with concentric rings of red and white. They have a mild, sweet flavour.

Using an Instant Pot for beets is a lifesaver. It drastically cuts down on cooking time compared to roasting or boiling. Plus, it keeps all the lovely nutrients locked in. It’s a total win-win!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your beetroots a good wash, scrub, and rinse. We want to get rid of any dirt.
2. Trim off both ends of each beetroot.
3. Pour 1 cup (240ml) of water into your Instant Pot and place the trivet inside. This prevents the beets from sitting directly in the water.
4. Arrange the beets on the trivet. If you have particularly large beets, feel free to halve or quarter them for more even cooking.
5. Secure the lid on your Instant Pot and set the valve to sealing. Pressure cook on high for 25 minutes.
6. Once the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully manually release any remaining pressure.
7. Time to check if they’re done! Gently insert a knife into a beetroot. It should slide in easily. If they’re still a bit firm, pressure cook for another 5-10 minutes.
8. Carefully remove the beets with tongs – the steam is HOT! Let them cool slightly before peeling.

Expert Tips

Okay, a few things I’ve learned along the way…

• Easy Peeling: The skins should slip off pretty easily once the beets are cool enough to handle. You can also try peeling them before cooking, but they can be a bit slippery!
• Stain Prevention: Wear gloves when peeling red beets! Seriously, your hands will thank you. Or, embrace the pink – it washes off eventually!
• Doneness Check: The knife test is the best way to ensure they’re perfectly tender. You want them easily pierced, but not mushy.

Variations

Want to switch things up? Here are a few ideas:

• Roasted Beets vs. Pressure Cooked: While I love the speed of the Instant Pot, roasting beets brings out a deeper, more concentrated flavour. If you have the time, try roasting them at 200°C (400°F) for about 45-60 minutes.
• Different Beet Colors: Don’t be afraid to mix and match! A combination of red, golden, and Chioggia beets looks stunning.
• Spice Additions: My friend Priya loves adding a small piece of ginger and a pinch of cumin seeds to the cooking water for a warm, aromatic flavour.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adaptation (Adding chili flakes)

For a little kick, add ¼ – ½ teaspoon of chili flakes to the cooking water. My family loves a bit of heat!

Festival Adaptations

Beets are a wonderful addition to festive Indian spreads. They’re often used in Diwali and Holi dishes, adding a beautiful colour and earthy flavour. Think beetroot raita or a vibrant beetroot chutney.

Serving Suggestions

Now for the fun part – what to do with these perfectly cooked beets!

• Beetroot Raita: A classic Indian side dish – grated beetroot mixed with yogurt, spices, and herbs.
• Beetroot Salad: Combine sliced beets with feta cheese, walnuts, and a balsamic vinaigrette.
• Beetroot Thoran: A Kerala-style stir-fry with grated coconut and spices.
• Beetroot Chutney: Sweet, tangy, and perfect with dosas or idlis.

Storage Instructions

Leftover cooked beets can be stored in an airtight container in the refrigerator for up to 3-5 days.

FAQs

Got questions? I’ve got answers!

• How do I know if my beets are fresh? Look for beets that are firm, smooth, and have vibrant green tops (if attached). Avoid beets that are soft, shriveled, or have blemishes.
• Can I cook beets with the greens attached? You can, but the greens will wilt and lose some of their flavour. I prefer to remove the greens and save them for another use (like sautéing them!).
• What’s the best way to prevent staining my hands when peeling beets? Gloves, gloves, gloves! Seriously, it’s the easiest solution.
• Can I freeze cooked beets? Yes! Let them cool completely, then freeze them in an airtight container for up to 2-3 months.
• Can I use other root vegetables with this Instant Pot method? Absolutely! Carrots, potatoes, and sweet potatoes all cook beautifully in the Instant Pot using this method.