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How to cook beetroot in instant pot
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Cook beetroot in Instant pot

Cook beetroot in instant pot, it is the best technique to get a great texture. Makes beet fork tender and keeps most of the nutrients intact.
Course Appetizer, Main Course, Side Dish, Snack
Cuisine International
Prep Time 10 minutes
Cook Time 15 minutes
Pressure release 15 minutes
Total Time 40 minutes
Servings 4
Calories 26kcal

Equipment

  • Instant pot / Electric pressure cooker
  • Trivet and small steel container

Ingredients

  • 1 or 2 Beetroot
  • 1 cup water

Instructions

  • Cut the ends off the beetroot. Use a peeler to peel the skin off.
  • Give it a very quick rinse under water and give it a minute or two for the water to dry slightly. Cut each beetroot into 4.Put it into the smaller steel container. Pour 1/4 cup water on the beet.
  • Switch on the instant pot . Pour a cup of water into the inner pot. Place the trivet and place the steel container over it. If you wish to cover you can or it could be left as it is.
  • Close the instant pot. Set it to Manual mode for 15 minutes .Turn the nozzle to sealing mode.
  • After 15-18 minutes vent the pressure if any and open the lid, the beet should be fork tender at this point.
  • Cooked beet is ready to be used in any of the recipes or it can be snacked as it is with some salt and pepper.
  • Can be used to make beet hummus, smoothie, rool ups, burgers salads etc from this blog.

Video

Notes

Select tender beetroot that is not mature and fibrous inside for best flavors
Remember to pick beet of same size for even cooking.
If using chopped beets cut it evenly so it cooks uniformly.
Wear a glove if you are worried of staining your fingers.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 48mg | Potassium: 200mg | Fiber: 2g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg