Instapot Beets

Get the goat cheese out and ready to mix it up with these Instapot beets.

INGREDIENTS

• 5–6 beets (we used a variety of sizes)
• 1 cup water

INSTRUCTIONS

• Cut away the stems and leaves from the beetroots. 
• No need to peel. You can save the stems and leaves for salads, stir-fries, juices and soups.
• Turn the Instant Pot and place the trivet inside the pot. Add a cup of water. Place the beets on top.

For whole small beets: 

• 10 minutes HIGH with natural pressure release for semi-soft beets with a little crunch in the middle;  
• 15 minutes with natural pressure release for softer beets.

For whole medium beets: 

• 15 minutes HIGH with natural pressure release for semi-soft with a little crunch in the middle; 
• 20 minutes with natural pressure release for softer beets.

For whole large beets: 

• 20 minutes HIGH with natural pressure release for semi-soft with a little crunch in the middle; 
• 25 minutes with natural pressure release for softer beets.

If you’re cooking mixed-sized beets, we suggest 15 minutes, HIGH pressure with natural release and you would get some soft beets and some semi-soft, or you can cut the large beets in halves.

Once cooked, open the lid and transfer the cooked beets on a plate or in an ice-bath to cool off before peeling.  Let them cool and serve as desired.  Although our desire is with goat cheese.