Instant Pot Beets
An easy method on how to steam beets in Instant Pot. The result is fork-tender, sweet beets perfect for salads, hummus, and beyond!
Servings 1
Calories 43 kcal
Ingredients
- 1 medium beet
- ¼ cup water
Instructions
- Wash and peel the beets with a knife or peeler. Dice the beet into 1/2 inch or bite-size pieces.
- Place a steamer basket or trivet in Instant Pot, and add water.
- Place the diced beets in the steamer basket. Close the lid.
- Cook on High Pressure for 10 minutes. In this recipe, it will take about 7 minutes or less for Instant Pot to come to pressure.
- Once it's done cooking, let it naturally release pressure for 5 minutes, then manually release all remaining pressure. Or, wait 9 minutes until pressure is naturally released completely.
- Serve in salads, toss with balsamic vinegar and fresh dill, or make beet hummus!
- Refrigerate leftovers for up to 3 days.
Notes
- Prep time includes preheat time and natural release time.
- Nutrition information below is an estimate and does not include water.
Nutrition
Serving: 100g | Calories: 43kcal (2%) | Carbohydrates: 10g (3%) | Protein: 2g (4%) | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 78mg (3%) | Potassium: 325mg (9%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 33IU (1%) | Vitamin B1: 0.03mg (2%) | Vitamin B2: 0.04mg (2%) | Vitamin B3: 0.3mg (2%) | Vitamin B5: 0.2mg (2%) | Vitamin B6: 0.1mg (5%) | Vitamin B12: 0µg | Vitamin C: 5mg (6%) | Vitamin D: 0µg | Vitamin E: 0.04mg | Vitamin K: 0.2µg | Calcium: 16mg (2%) | Copper: 0.1mg (5%) | Folate: 109µg (27%) | Iron: 1mg (6%) | Manganese: 0.3mg (15%) | Magnesium: 23mg (6%) | Phosphorus: 40mg (4%) | Selenium: 1µg (1%) | Zinc: 0.3mg (2%) | Folic Acid: 0µg | Choline: 6mg
Made it?Mention @izumimizokawa or tag #izumimizokawa