Step 1

Wash the beets well. Slice off the stem and root end of each of the beets. (You can save the greens to use in salads.)

Step 2

Place the stainless steel trivet into the Instant Pot, then place the beets on top. Add 1 cup water. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.

Step 3

Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time: 12 minutes for small beets and 18 for very large beets. Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Step 4

Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.

Step 5

Because beets all vary in size, the timing varies. Test doneness by sliding in a knife to make sure that the beets are tender. If the knife slides right in, they’re done! If there is resistance, cook 1 to 2 more minutes on High Pressure.

Step 6

Allow to cool under water, then rub off the skin with your fingers (it will come right off!). Serve immediately, or store in the refrigerator for 3 to 4 days.