Instant Pot Beets

Instant pot beets are sooooo easy! If you love beets, but are turned off by cooking beets because it seems like a challenging task and you have an Instant Pot, be prepared to get cooking. I generally stick with the purple or chioggia beets because golden beets have a tendency to oxidize in the refrigerator once cooked, turning them a no so pretty black color over time. This is a weekly ingredient prep staple in my house. Beets are super nutrient dense, liver supportive and help our bodies to digest the fats we eat. If you like them (I know they are not for everyone), this is a great way to eat them regularly. Their greens are also really yummy braised or sautéed.

Ingredients:

1 large or 2-3 medium-sized purple beets, raw, whole and rinsed

Directions:

Place whole raw beet directly into steamer basket (skin on) add one cup of water. Use the manual button for to cook for 15-20 min. I do 20 min for larger beets (maybe 25 if its a HUGE beet). Once cooled, they peel slides right off and you can chop. Eat immediately or store for a week in the fridge to add to salads or to eat on their own.

Round up: BEST Healthy Instant Pot Recipes

When I first heard about the Instant Pot, I wondered if I really needed yet another kitchen gadget that I would have to find some room for in my cupboard to store and would be forgotten after using it just a couple of times.  When Amazon had a crazy sale for Black Friday a few years back, I decided to go for it. What I didn’t realize is how much it would change the way that I prepare many of my staples, and how much easier and more efficient it would be for me to get healthy food prepped and on the table for my family to enjoy.

Now, it isn’t the perfect product.  It is big and clunky and you do need some space to store it.  It can be dangerous if you don’t follow the directions properly and if you are the kind of person that likes to constantly “check” on what you are making, it may not be the gadget for you.  That being said, it can save you a lot of time and energy in the kitchen.

Below I have curated some of my favorite recipes and some of the favorites of members of my online community. I’ll continue to add to this list so check back often!

Staples

Hard boiled eggs

Bone broth

Spaghetti squash I like to cook mine for 10 minutes instead of 7

Beets

Beans You can sub black beans for the pinto and change up the fresh spices.  I like to add bay leaves to mine. I also will often replace the water with broth if I have that on hand

Hummus

Yogurt

Coconut Yogurt

Whole chicken

Mains

Barbacoa

Beef Bourguignon

Butter Chicken

Carnitas

Kalua Pork

Korean Short Ribs

Lemon Garlic Chicken

Orange-Sesame Chicken

Quinoa Burrito Bowls

Salsa Chicken

Soups + Stews

Beef Pho

Chicken Pho

Vegetarian Pho

Beef Stew I never liked beef stew until I made this recipe!

Chicken Enchilada

Chicken Noodle

Spinach + Lentil

Tomato 

Tom Kha Gai

Turkey Chili

Loaded Mexican Chicken

Sides

Crispy Potatoes

Apple Pie Apple Sauce

Instant Pot Hard Boiled Eggs

Prep time: 1 minutes

Ingredients:

• 6-8 eggs
• 1 cup water

Directions:

1.  Place the stainless steel insert pot into the Instant Pot base, along with the included steamer insert. Pour in one cup of water.
2. Arrange the desired number of large eggs on top of the steamer insert.  I usually do six to eight eggs at a time.
3. Lock the lid on top of the Instant Pot and make sure the steam release knob is turned to "sealing".
4. Press the "manual" button on the front. High pressure should automatically be selected, but if it's not, make sure you change it.
5. Use the plus/minus buttons to bring the time to five minutes.
6. When the timer goes off, let the steam release naturally.  Feel free to release though if you are in a hurry.
7. Once the pressure is released, press the cancel button to turn the warming function off.  Remove the lid and transfer the eggs to a bowl and allow eggs to cool on counter for 5-10 minutes before eating or placing them in the refrigerator for later use (up to one week).