Cooking beets in the Instant Pot is my favorite method—add water, and whole beetroots, then pressure cook them for 10–30 minutes depending on their size and how tender you like them. You do not even need to peel or cut them beforehand.
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What you'll need
- Beetroots: you will need whole beets. You can cook red or yellow ones.
- Water: I used filtered water.
- Instant Pot: I used Instant pot Due, any type of pressure cooker works.
How to cook beets in Instant Pot
Rinse and scrub the beetroots under cold water as they always have sand or dirt on them. If they have green stems, cut them off, leaving about 1-2 inches. Do not cut the beetroot itself.
Place the trivet in the pot. Add 1 cup of water (if using an 8-quart pressure cooker, add 1.5 cups) to the instant pot.
Place whole, unpeeled beets on top of the trivet.
Note: if you do not have the trivet, follow the same instructions and times. Without the trivet, the beets might lose some color and will have a softer texture on the outside.
Set pressure to high and cook them for 10-30 minutes (see the chart below).
Do a natural release for 10 minutes, followed by a quick release.
When they are cool enough to handle, you can easily peel the skin off using a paper towel.
Instant pot beets cooking time chart
- Large beets (3-4 inches): 25-27 minutes for firm texture, 30-33 minutes for soft texture.
- Medium beets (2-3 inches): 20-23 minutes for firm texture, 25-27 minutes for soft texture.
- Small beets (1.5-2 inches): 15-17 minutes for firmer texture, 20-22 minutes for soft texture.
How to use cooked beets
This is my favorite part because I just love beets and any recipes with them. I grew up in Ukraine where beets are one of the most popular vegetables. They are the star of the most famous Ukrainian dish - borscht. (Though for borscht, you typically start with raw beets.) But we are having cooked beets here, so here are my favorite ways to use them:
- Salads, appetizers: Ukrainian beetroot and potato salad, German beet salad, beets and arugula salad with goat cheese, beetroot hummus.
- Breakfast: beetroot waffles or beetroot pancakes.
- Mains: pasta with beetroot sauce, beetroot risotto, beetroots patties.
Cleaning tips and storage
- I like to gloves when peeling and cutting the beets so my hands stay clean.
- It is better to use glass (the best), silicone, or plastic cutting boards, as they are easier to clean.
- I have a dedicated cutting board that I do not mind staining, and use it only for beets, turmeric, and berries.
- If the cutting board or counters stain, use lemon and baking soda to clean it.
- Cook a large batch of beets, peel and slice them, and freeze for up to 3 months.
- Cooked beets will last in the fridge for up to 3-5 days.
Other methods to cook beets
📖 Recipe
How to Cook Beets In Instant Pot
Equipment
- 1 Instant Pot with trivet any pressure cooker works
- 1 Veggie Scrubber
- 1 Measuring Cup
Ingredients
- 3 whole beetroots
- 1 cup cold water
Instructions
- Wash and scrub the beets well to get rid of any dirt or debris. Cut off the stems if present.
- Place the trivet in the bottom of your Instant Pot and pour one cup of water. Arrange unpeeled beets in a single layer on top of the trivet.
- Set your Instant Pot to the pressure cook setting on high. Close the lid properly and make sure the pressure valve is set to "sealing". Set the timer for 10-33 minutes: Small beets (1.5-2 inches): 15-17 minutes for firmer texture, 20-22 minutes for soft texture. Medium beets (2-3 inches): 20-23 minutes for firm texture, 25-27 minutes for soft texture. Large beets (3-4 inches): 25-27 minutes for firm texture, 30-33 minutes for soft texture.
- Once the cooking cycle is complete, let the pressure release naturally for 10 minutes, then carefully turn the valve to "venting" to release any pressure left. When you see the pin drops, open the lid carefully (watch out the steam!). Using kitchen tongs, tranfer the beets on a plate and let them cool down enough to handle. Now, you can peel and enjoy them or use in recipes.
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