Instant Pot Beets Recipes

INSTANT POT® BEETS

Instant Pot® Beets image

Perfect beets every time. Makes about 4 cups beets. Great with a thick balsamic glaze. If you scrubbed the beets well, there is no need to peel them.

Provided by coryandlaurel

Categories Beet Recipes

Time 40m

Yield 8

Number Of Ingredients 2

Ingredients

6 medium beets
1 cup water

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.

Nutrition Facts : Calories 26.4 calories, Carbohydrate 5.9 g, Fat 0.1 g, Fiber 1.7 g, Protein 1 g, Sodium 48.9 mg, Sugar 4.2 g

INSTANT POT® BEET HUMMUS

Instant Pot® Beet Hummus image

This colorful beet hummus is a beautiful twist on this classic vegan dip, perfect for a snack or easy entertaining, and easy when done in the Instant Pot®.

Provided by Fioa

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 1h

Yield 10

Number Of Ingredients 9

Ingredients

3 cups vegetable broth
1 cup dry garbanzo beans
2 medium beets, peeled and cut into large pieces
⅓ cup lemon juice
3 tablespoons tahini
2 tablespoons olive oil
2 cloves garlic, chopped
1 teaspoon ground cumin
½ teaspoon salt

Steps:

Combine vegetable broth, garbanzo beans, and beets in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 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 lid.
Strain garbanzo beans and beets, saving 1/3 cup liquid. Place garbanzo beans and beets in the bowl of a food processor; add lemon juice, tahini, olive oil, and garlic. Blend until smooth and creamy, about 3 minutes. Scrape bowl and add 1/3 cup reserved liquid, cumin, and salt; blend for 1 minute more.

Nutrition Facts : Calories 143.2 calories, Carbohydrate 17.1 g, Fat 6.6 g, Fiber 4.7 g, Protein 5.3 g, SaturatedFat 0.8 g, Sodium 277.6 mg, Sugar 4.4 g

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