Instant Pot Beets And Mushrooms With Roasted Garlic Recipes

INSTANT POT MUSHROOMS

Steps:

• Put water and sliced mushrooms in the Instant Pot. Close the lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 6 minutes.
• When the Instant Pot finishes cooking, quick release (QR) the steam.
• Drain the mushrooms and return them to the Instant Pot.
• Add olive oil and minced garlic to the mushrooms and mix.
• Press the "Saute" button on the Instant Pot and set the time to 5 minutes. Saute the mushrooms, stirring every 30 seconds, until fragrant (about 2 minutes).

INSTANT POT BEETS AND MUSHROOMS WITH ROASTED GARLIC

Steps:

• Trim the top of a head of garlic to expose the cloves and drizzle on vegetable oil. Roast a head of garlic in aluminum foil at 400°F for 30 to 45 minutes
• Trim and wash beets. Steam for 15 minutes at High Pressure using 2 cups of water. Do a quick release of the steam.
• While the beets are steaming, saute the chopped onion with 1 Tablespoon butter and 1 Tablespoon vegetable oil (or 3 Tablespoons vegetable oil). Cook slowly in a frying pan on medium-low heat for 15 minutes
• Chop the mushrooms and add to the onions. Increase the heat to medium and cook for 7-8 minutes.
• Add the chopped roasted garlic cloves and beets. Combine with 1 Tablespoon sugar and 2 Tablespoons of apple cider vinegar. Refrigerate overnight or for at least 2 hours. Serve cold or at room temperature.

GARLICKY OVEN-ROASTED BEETS

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with foil.
• Trim and discard beet greens and cut off bottoms. Place beets top-side up in the prepared baking dish.
• Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Drizzle honey over top.
• Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven and peel when cool enough to handle.

INSTANT POT® BEETS

Steps:

• Cut off top and bottom nubs of the beets and scrub them until the outer skin doesn't have any brown color spots left. Cut large beets in half to keep the beet diameters consistent.
• Place beets in a single layer on top of a wire rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes for chewy beets and 20 minutes for soft beets. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

INSTANT POT® POT ROAST WITH POTATOES AND CARROTS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
• Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove roast from pot and place on a serving platter, leaving drippings in the pot.
• Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
• Slice roast and serve with vegetables and gravy.

TASTY ROASTED BEETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.
• Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.