The best thing about cooking beets in an instant pot? The peels basically slide right off once they’re done. There’s no prep work required – just rinse and put ’em in the pot and cook. The end result: perfectly cooked, fork-tender beets! I just love beets! I mean, the name of my blog IS my heart beets after all. Whenever I eat beets, I always wonder why I don’t share more beet recipes on my blog. The truth is though – I love eating beets as they are – plain and sometimes with a bit of salt, pepper, and olive oil. Every now and then a drizzle of balsamic. That’s it. So tasty! Beets are so beautiful. They look like jewels, don’t they? I love all of their colors: red, gold, striped (and yes, “striped” is absolutely a color when it comes to beets). And the flavor?! YUM. I know some people don’t love the “earthy” flavor of beets, but I do – they’re so sweet and well, earthy.
What can you do with cooked beets?
Beets come in all sizes and while it’s true that cooking time can vary, I’ve found that my method results in perfectly cooked beets no matter what the size.* That said, if your beets are HUGE, then you can always add an extra few minutes if you find they aren’t as tender as you’d like. I think the secret to cooking them perfectly is the two cups of water I add to the bottom of the pot – it takes longer to reach pressure and that extra time seems to help cook larger beets as well. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
