instant pot beets

Instant pot beets make a great side for most grilled or barbecued foods. These beets are pressure cooked whole, peeled and quartered, and tossed in EVOO, Balsamic vinegar, dried tarragon, salt and pepper.

Course Side

Keyword instant pot beets, pressure cooker beets

Prep Time 5

Cook Time 25

Calories 104.3kcal

Author Saima Zaidi

Ingredients

6 small whole beets unpeeled and washed
3 teaspoon extra virgin olive oil
3 teaspoon Balsamic vinegar
1 teaspoon packed brown sugar
1 teaspoon dried tarragon
salt to taste
¼ teaspoon black pepper ground
1 teaspoon chopped fresh parsley

Instructions

Pour 1.5 cups plain water in the inner steel insert of your instant pot and place a steamer basket or trivet inside it. Arrange the beets on the basket and secure the lid. Make sure the steam release vent is on 'sealing.' Press the pressure cooking button (high) and set the timer to 13 minutes. When the timer beeps, do a quick release by turning the steam release vent to 'venting' and open the pot. Remove the steamer basket and let the beets cool down a bit.
Peel and quarter the beets with a knife and set them aside.
Whisk the olive oil, Balsamic vinegar, brown sugar, tarragon, salt, and pepper in a bowl and add the beets. Toss until well coated. Top with chopped parsley and serve warm.

Notes

Make sure to wash the beets well under running water to get rid of the dirt and debris.
Choose small, firm, and unwrinkled beets for best results.
Wear disposable kitchen gloves while peeling and quartering the beets to avoid stains on your fingers.

Nutrition