Pressure Cooker Beetroot
Let me show you how to make beetroot the fast way in the Instant Pot Pressure Cooker. Once cooked, these beets can be pickled using our quick pickle method or eaten as is.
Pressure Cooker Beetroot
Servings: 4
Calories: 65kcal
Equipment
- Electric Pressure Cooker
Ingredients
- 3 Medium Beetroots/Beets
Optional Pickle Ingredients:
- 120 ml /0.5 Cup Apple Cider Vinegar
- 60 ml /0.25 Cup Cold Water
- 2 Tbsp Honey
- Pinch Salt & Pepper
Instructions
- Place the steamer shelf/trivet into the bottom of the pressure cooker inner pot. Top and tail the beets and rest them on the trivet.
- Pour 1 cup of water into the bottom of the pressure cooker. Place the lid on the Instant Pot, set the valve to sealing and cook for 15 minutes on manual pressure. Use QPR (quick pressure release) and using a ladle remove the beets from the pressure cooker. Put to one side. When the beets are cool enough to touch, use a vegetable knife to quickly peel.
- Slice and place in mason jars filled with cold water and store in the fridge for when you need them.
Notes
If you would like to pickle your pressure cooker beetroot, place pickle ingredients into a mason jar and slice and store as covered in step #7.
Nutrition
Calories: 65kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 51mg | Potassium: 228mg | Fiber: 2g | Sugar: 13g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
