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.