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.