Simple, practical, and full of everyday flavour, How to Cook Beets in the Instant Pot is a vegetarian American, Indian salad, side dish made with beetroots and water in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: 20 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Salad, Side Dish
- Cuisine: American, Indian
Ingredients
- 3 medium beetroots
- 1.5 cups water
Method
Instant Pot Method:
- Firstly wash and clean the beetroot with water. Add water into the instant pot insert. Place the trivet and then arrange the beets. I have used medium-sized beets here.
- Close the lid on the pot, and turn the pressure valve to the SEALING position.
- Small Beets: MANUAL/PRESSURE COOK, HIGH, 10 minutes, natural pressure release. Medium Beets: MANUAL/PRESSURE COOK, HIGH, 15 minutes, natural pressure release. Large Beets: MANUAL/PRESSURE COOK, HIGH, 20 minutes, natural pressure release.
- Once the instant pot beeps, Wait for the pressure to release naturally and then open the lid. Check the doneness of beets by inserting a knife or fork in the center.
- Peel the skin and use it right away or store it without peeling in the refrigerator for later use. Note: These times mentioned will result in perfectly cooked beets, if you want softer beets then add 2 more minutes of pressure cooking.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
