Instant Pot Beets

Does your heart skip a beat when you spy a haul of gorgeous beets at the farmers’ market?

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

But did you nonetheless stop buying ’em because you always inadvertently leave them to rot in your crisper? Yeah, I know—it’s hard to find time to roast them in the oven. If you’ve got an Instant Pot, however, I’ve got the solution to your woes: Pressure-steam those magenta beauties!

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

By using a pressure cooker, you can have fork-tender, finger-staining sweet beets ready to eat in about 30 minutes, from start to finish!  Sure, the cooking time varies depending on the size of your beets, but even gigantic, softball-size beets take just 30 minutes to cook under high pressure. (No Instant Pot? You can use my trusty oven-roasted method to cook up your beets—but you’ll need to allot about 90 minutes.)

Ready to pressure-steam some beets?

Serves 4

Ingredients:

Equipment:

Method:

Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long. (If you bought beets with the greens attached, reserve the leaves for a tasty stir-fry!)

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

Grab your Instant Pot (or other pressure cooker) and add 1 cup of water into the insert.

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

Place a steamer insert inside…

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

…and arrange the beets in a single layer on top.

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

Lock the lid and make sure the valve on the lid is pointed at the “Sealing” position. Press the “Manual” button (or “Pressure Cook” if you have the new IP-DUO Plus60) and cook on high pressure for 15 minutes.  (Size matters, people. If you have smaller beets, it might take just 10 minutes to cook. Larger beets, however, will take 20 to 30 minutes to cook.)

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

When the beets are finished cooking, turn off the Instant Pot and manually release the pressure by turning the valve on the lid towards “Venting.”

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

Unlock the lid. Once the steam dissipates, use a sharp knife to poke the beets. If the knife pierces the flesh without too much resistance, they’re done. If the beets still seem a little too hard, cook them under high pressure for 2 to 5 more minutes.

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

Once the beets have cooled, slice off the tops…

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

…and slide the skins off. Now, you can toss the beets into salads or right into your mouth! Of course, if you don’t use gloves, your manicure will be ruined, but it’ll be worth it. (Psst! Try this baking soda trick to get the beet stains off your hands.)

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

I love making quick pickles with my steamed beets like in this recipe. Simply slice up the beets into uniform pieces…

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

…season to taste with salt and pepper, and add a liberal splash of balsamic vinegar. Marinate the beets for at least 30 minutes, stirring once or twice, before adding a generous glug of extra virgin olive oil.  (If I’m eating the beets later, I add the olive oil right before I serve it.)

Instant Pot Beets by Michelle Tam http://nomnompaleo.com

You can keep the cooked beets in your fridge for up to a week.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!


PRINTER-FRIENDLY RECIPE CARD

Instant Pot Beets

Prep 5 mins

Cook 15 mins

Inactive 10 mins

Total 30 mins

Author Michelle Tam

Yield 4 servings

When you use a pressure cooker to steam beets in an Instant Pot, you can have fork-tender, finger-staining vegetables in 30 minutes, from start to finish!

Ingredients

Instructions

  1. Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long. (If you bought beets with the greens attached, reserve the leaves for a tasty stir-fry!)
  2. Grab your Instant Pot (or other pressure cooker) and add 1 cup of water into the insert.
  3. Place a steamer insert inside and arrange the beets in a single layer on top.
  4. Lock the lid and make sure the valve on the lid is pointed at the “Sealing” position. Press the “Manual” button (or “Pressure Cook” if you have the new IP-DUO Plus60) and cook on high pressure for 15 minutes.  (Size matters, people. If you have smaller beets, it might take just 10 minutes to cook. Larger beets, however, will take 20 to 30 minutes to cook.)
  5. When the beets are finished cooking, turn off the Instant Pot and manually release the pressure by turning the valve on the lid towards “Venting.”
  6. Unlock the lid. Once the steam dissipates, use a sharp knife to poke the beets. If the knife pierces the flesh without too much resistance, they’re done. If the beets still seem a little too hard, cook them under high pressure for 2 to 5 more minutes.
  7. Once the beets have cooled, slice off the tops and slide the skins off. (Try this baking soda trick to get the beet stains off your hands.)
  8. I love making quick pickles with my steamed beets like in this recipe. Simply slice up the beets into uniform pieces, season to taste with salt and pepper, and add a liberal splash of balsamic vinegar. Marinate the beets for at least 30 minutes, stirring once or twice, before adding a generous glug of extra virgin olive oil.  (If I’m eating the beets later, I add the olive oil right before I serve it.)
  9. You can keep the cooked beets in your fridge for up to a week.

Notes

Beet size will affect cooking time. Here’s my general guideline for tender (but not mushy beets):

  • <2-inch diameter: 10 minutes under high pressure
  • 2½-inch diameter: 15 minutes under high pressure
  • >3-inch diameter: 25-30 minutes under high pressure

Courses Snack

Cuisine Vegan, Gluten-free, Paleo, Whole30, Instant Pot, Pressure Cooker

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