Instant Pot Beets (Easy Pressure Cooker Beets)

When you use an Instant Pot to pressure cook beets, you can have fork-tender, finger-staining vegetables in 30 minutes, from start to finish!

But did you nonetheless stop buying ’em because you always inadvertently leave them to rot in your crisper? Yeah, I know—it’s hard to find time to roast beets in the oven. If you’ve got an Instant Pot, however, I’ve got the solution to your woes: Pressure-steam those magenta beauties!

Can you cook whole beets in the instant Pot?

Yes, you can cook whole beets in the pressure cooker and you don’t need to peel them! Pressure cooking is hands-down the easiest way to cook beets. The skins slip right off after cooking, the beets turn perfectly tender, and you don’t have to heat up your kitchen.

If you think you don’t like beets, it’s usually because they’ve been overcooked or waterlogged—this Instant Pot method keeps them perfectly tender instead of mushy.

Instant Pot beets cook quickly and easily under high pressure. Add 1 cup of water to the pot, place whole trimmed beets on a rack, and pressure cook for 10 to 30 minutes depending on their size. Once they cool slightly, the skins slide right off. Even gigantic, softball-size beets cook much faster than they would in the oven.

Instant Pot Beets Cook Time by Size

Beet size determines how long they need to cook under pressure. Use this quick guide for perfectly tender beets.

How to cook Instant Pot beets

Wash and trim the beets so that the stems are about ½-inch long and the roots are no more than about 2 inches long. (If you bought beets with the greens attached, reserve the leaves for a tasty stir-fry!)

Grab your Instant Pot (or other pressure cooker) and add 1 cup of water into the insert.

Place a steamer insert inside…

…and arrange the beets in a single layer on top.

Lock the lid and cook on high pressure for 15 minutes.  (Size matters, people. If you have smaller beets, it might take just 10 minutes to cook. Larger beets, however, will take 20 to 30 minutes to cook. Refer to the table above.)

When the beets are finished cooking, turn off the Instant Pot and manually release the pressure.

Unlock the lid. Once the steam dissipates, use a sharp knife to poke the beets. If the knife pierces the flesh without too much resistance, they’re done. If the beets still seem a little too hard, cook them under high pressure for 2 to 5 more minutes.

Once the beets have cooled, slice off the tops…

…and slide the skins off. Now, you can toss the beets into salads or right into your mouth! Of course, if you don’t use gloves, your manicure will be ruined, but it’ll be worth it. (Psst! Try this baking soda trick to get the beet stains off your hands.)

What to do with cooked beets

Once your Instant Pot beets are cooked and peeled, the possibilities are endless. You can toss them into salads, snack on them straight from the bowl, or blend them into my Beet Hummus!

I also love making quick pickles with my steamed beets like in this recipe. Simply slice up the beets into uniform pieces…

…season to taste with salt and pepper, and add a liberal splash of balsamic vinegar. 

Marinate the beets for at least 30 minutes, stirring once or twice, before adding a generous glug of extra virgin olive oil.  (If I’m eating the beets later, I add the olive oil right before I serve it.)

The result is a bright, tangy beet dish that pairs beautifully with almost any meal.

How long do cooked beets last?

Cooked beets will keep in the refrigerator for up to one week when stored in an airtight container. That means you can cook a batch once and enjoy them throughout the week in salads, bowls, and quick snacks.

More easy Instant Pot vegetable recipes

• Instant Pot Mashed Sweet Potatoes
• Instant Pot Spaghetti Squash
• Instant Pot Vegetable Soup
• Instant Pot Potatoes
• Instant Pot Cauliflower Colcannon