15 Delicious Instant Pot Beets Recipes You Must Try

Get ready to transform your Instant Pot into a beet-making machine with these 15 delicious recipes that are as nutritious as they are vibrant! Whether you’re craving a cozy soup, a refreshing salad, or a sweet treat, we’ve got you covered. Perfect for busy weeknights or lazy weekends, these beets recipes are sure to add a splash of color and flavor to your table. Let’s dive in!

Instant Pot Balsamic Glazed Beets

Bursting with vibrant color and earthy sweetness, these Instant Pot Balsamic Glazed Beets are a testament to the beauty of simplicity. Elegantly glazed and perfectly tender, they’re a side dish that promises to elevate any meal with minimal effort.

Ingredients

• Beets – 1 lb, peeled and quartered
• Balsamic vinegar – ¼ cup
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Place the quartered beets in the Instant Pot and add 1 cup of water.
2. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 15 minutes.
3. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Carefully remove the beets and set aside. Drain the water from the Instant Pot.
5. Set the Instant Pot to ‘Sauté’ mode and add olive oil, balsamic vinegar, honey, and salt, stirring to combine.
6. Add the cooked beets back into the pot, stirring gently to coat them in the glaze. Cook for 3-5 minutes, until the glaze thickens slightly.
7. Tip: For an even glaze, toss the beets gently every minute to ensure they’re evenly coated.
8. Tip: If the glaze is too thin, let it reduce for an additional minute or two until it reaches your desired consistency.
9. Tip: For a deeper flavor, let the beets sit in the glaze for a few minutes off the heat before serving.

With a glossy finish and a perfect balance of sweet and tangy, these beets are a delightful addition to any plate. Serve them warm over a bed of greens for a simple yet sophisticated salad, or alongside roasted meats for a hearty complement.

Instant Pot Honey Roasted Beets

Vibrant and velvety, these Instant Pot Honey Roasted Beets transform the humble root vegetable into a dish of sublime sweetness and earthy depth, perfect for elevating any meal with a touch of gourmet flair.

Ingredients

• Beets – 2 lbs, peeled and quartered
• Olive oil – 2 tbsp
• Honey – 2 tbsp
• Salt – ½ tsp
• Water – ½ cup

Instructions

1. Place the quartered beets in the Instant Pot.
2. Drizzle the beets with olive oil and honey, then sprinkle with salt.
3. Pour water into the Instant Pot to prevent burning.
4. Secure the lid and set the valve to ‘Sealing’.
5. Cook on high pressure for 15 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the lid and transfer the beets to a serving dish.
8. For a caramelized finish, broil the beets on a baking sheet for 3-5 minutes, watching closely to avoid burning.

Just out of the Instant Pot, these beets boast a tender texture that contrasts beautifully with a slight crispness from the broiler. Their natural sweetness, enhanced by honey, makes them a versatile side that pairs wonderfully with creamy goat cheese or as a vibrant addition to salads.

Instant Pickled Beets

Savory and vibrant, these Instant Pickled Beets offer a quick yet sophisticated way to preserve the earthy sweetness of beets, transforming them into a tangy, crisp condiment that elevates any dish.

Ingredients

• Beets – 2 cups, thinly sliced
• White vinegar – 1 cup
• Water – 1 cup
• Sugar – 2 tbsp
• Salt – 1 tsp

Instructions

1. In a medium saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring until sugar and salt are completely dissolved.
2. Add the thinly sliced beets to the boiling liquid, ensuring they are fully submerged. Reduce heat to low and simmer for 5 minutes to slightly soften the beets while retaining their crunch.
3. Remove the saucepan from heat and let the beets cool in the liquid for 10 minutes. This allows the flavors to meld and the beets to absorb the pickling liquid.
4. Transfer the beets and pickling liquid to a clean jar or container. Seal tightly and refrigerate for at least 1 hour before serving. The beets will develop more flavor the longer they marinate.

These Instant Pickled Beets boast a perfect balance of sweetness and acidity, with a texture that’s both tender and crisp. Serve them atop a goat cheese salad for a burst of color and flavor, or alongside grilled meats for a refreshing contrast.

Instant Pot Beet Salad with Goat Cheese

Savory and vibrant, this Instant Pot Beet Salad with Goat Cheese transforms humble ingredients into a dish that’s as visually stunning as it is delicious. Perfect for those who appreciate the harmony of earthy beets and creamy goat cheese, this recipe is a testament to the beauty of simple, yet sophisticated flavors.

Ingredients

• Beets – 4 medium, peeled and quartered
• Water – 1 cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Goat cheese – 4 oz, crumbled

Instructions

1. Place the quartered beets in the Instant Pot and add 1 cup of water.
2. Secure the lid and set the valve to ‘Sealing’. Cook on high pressure for 15 minutes.
3. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Carefully remove the beets and let them cool slightly. Tip: Wearing gloves can prevent staining your hands from the beet juice.
5. In a large bowl, toss the beets with olive oil and salt until evenly coated.
6. Arrange the beets on a serving platter and sprinkle with crumbled goat cheese. Tip: For an extra flavor boost, lightly toast the goat cheese under a broiler for 1-2 minutes before serving.
7. Serve immediately. Tip: This salad pairs beautifully with a drizzle of balsamic glaze for added sweetness and acidity.

Not only does this salad boast a delightful contrast between the tender beets and the creamy goat cheese, but it also offers a stunning presentation that’s sure to impress. Consider serving it atop a bed of arugula for an added peppery note and a pop of color.

Instant Pot Beet and Quinoa Salad

Harvest the vibrant hues and earthy flavors of summer with this Instant Pot Beet and Quinoa Salad, a dish that marries the sweetness of beets with the nuttiness of quinoa for a refreshingly wholesome meal.

Ingredients

• Quinoa – 1 cup
• Beets – 2 medium, peeled and diced
• Water – 1.5 cups
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitterness.
2. Add the quinoa, diced beets, water, and salt to the Instant Pot. Secure the lid and set the valve to ‘Sealing’.
3. Cook on high pressure for 10 minutes, then allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
4. Carefully open the lid and fluff the quinoa and beets with a fork. Tip: Letting the salad sit for 5 minutes after cooking enhances the flavors.
5. Drizzle with olive oil and lemon juice, then gently toss to combine. Tip: Adjust the lemon juice to brighten the salad to your liking.
6. Serve warm or at room temperature. Tip: For an extra crunch, sprinkle with toasted walnuts or almonds before serving.

Combining the tender chew of quinoa with the soft, sweet cubes of beets, this salad offers a delightful contrast in textures. The lemon juice adds a zesty freshness, making it a perfect side dish for grilled meats or a standalone meal for a light lunch. Consider garnishing with fresh herbs like dill or parsley for a pop of color and flavor.

Instant Pot Beet Hummus

Radiant in hue and rich in flavor, this Instant Pot Beet Hummus transforms the classic dip into a vibrant, nutrient-packed delight, perfect for elevating your appetizer spread with minimal effort.

Ingredients

• Beets – 2 medium, peeled and quartered
• Chickpeas – 1 can (15 oz), drained and rinsed
• Tahini – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 1 clove, minced
• Olive oil – 2 tbsp
• Cumin – ½ tsp
• Salt – ½ tsp
• Water – ½ cup

Instructions

1. Place the quartered beets in the Instant Pot and add ½ cup of water. Secure the lid and set the valve to sealing.
2. Cook on high pressure for 15 minutes, then allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
3. Once the beets are tender, drain them and let cool slightly. Tip: Wearing gloves can prevent staining your hands from the beet juice.
4. In a food processor, combine the cooked beets, chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt.
5. Process the mixture until smooth, scraping down the sides as needed. Tip: For a creamier texture, add a tablespoon of water at a time until desired consistency is reached.
6. Transfer the hummus to a serving bowl and drizzle with additional olive oil if desired. Tip: Letting the hummus chill in the refrigerator for an hour enhances the flavors.

Yield a stunning, velvety hummus with a sweet earthiness from the beets, balanced by the nuttiness of tahini and the brightness of lemon. Serve with crisp vegetables or warm pita for a colorful, healthful snack that’s as pleasing to the palate as it is to the eye.

Instant Pot Golden Beet Soup

Unveiling the vibrant hues and earthy sweetness of golden beets, this Instant Pot Golden Beet Soup is a testament to simplicity meeting sophistication. Perfect for a cozy evening, its velvety texture and rich flavor profile are sure to impress.

Ingredients

• Golden beets – 4 medium, peeled and cubed
• Vegetable broth – 4 cups
• Onion – 1 medium, diced
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat olive oil for 2 minutes.
2. Add diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Introduce the cubed golden beets to the pot, stirring to combine with the onions and garlic.
4. Pour in the vegetable broth, ensuring the beets are fully submerged.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
6. Once cooking completes, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the lid and blend the soup until smooth using an immersion blender.
8. Season with salt and black pepper, stirring to incorporate.

A silky, golden-hued delight, this soup boasts a sweet, earthy flavor balanced by a hint of sharpness from the garlic. Serve it with a dollop of crème fraîche and a sprinkle of fresh dill for an elegant presentation.

Instant Pot Beet and Apple Soup

Glistening with vibrant hues and brimming with earthy sweetness, this Instant Pot Beet and Apple Soup is a testament to the beauty of simplicity. Perfect for a cozy evening, it marries the robustness of beets with the subtle tartness of apples, creating a harmonious blend that’s both nourishing and delightful.

Ingredients

• Beets – 2 cups, peeled and diced
• Apple – 1 cup, peeled and diced
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the diced beets and apples to the pot, sautéing for 5 minutes until slightly softened.
3. Pour in the vegetable broth, ensuring the ingredients are fully submerged.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 15 minutes.
5. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Carefully remove the lid and blend the soup until smooth using an immersion blender.
7. Season with salt, blending again to incorporate.

Unveil a velvety soup that boasts a deep magenta hue, with a flavor profile that’s sweet, earthy, and slightly tangy. Serve chilled for a refreshing summer appetizer or warm with a dollop of crème fraîche for added richness.

Instant Pot Beetroot Risotto

Vibrant and velvety, this Instant Pot Beetroot Risotto transforms the humble grain into a stunning, ruby-hued masterpiece, marrying the earthy sweetness of beets with the creamy decadence of Arborio rice.

Ingredients

• Arborio rice – 1 ½ cups
• Beetroot – 2 medium, peeled and grated
• Vegetable broth – 4 cups
• Shallot – 1, finely chopped
• Butter – 2 tbsp
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and melt the butter.
2. Add the chopped shallot and sauté until translucent, about 2 minutes.
3. Stir in the grated beetroot and Arborio rice, cooking for another 2 minutes to lightly toast the rice.
4. Pour in the vegetable broth, ensuring the rice is fully submerged.
5. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 6 minutes.
6. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
7. Open the lid, stir in the Parmesan cheese, salt, and black pepper until well combined.
8. Let the risotto sit for 2 minutes to thicken before serving.

A luscious and visually striking dish, this risotto boasts a creamy texture with a subtle crunch from the beetroot. Serve it garnished with extra Parmesan and a drizzle of balsamic glaze for an elegant touch.

Instant Pot Beet and Chickpea Curry

On a bustling evening, when time is of the essence yet the craving for something nourishing and vibrant strikes, this Instant Pot Beet and Chickpea Curry emerges as a splendid solution. Its rich hues and aromatic spices promise a feast for the senses, blending the earthy sweetness of beets with the hearty texture of chickpeas in a symphony of flavors.

Ingredients

• Beets – 2 cups, peeled and diced
• Chickpeas – 1 can (15 oz), drained and rinsed
• Coconut milk – 1 cup
• Curry powder – 1 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
2. Add the minced garlic and sauté for 30 seconds, until fragrant, stirring constantly to prevent burning.
3. Stir in the diced beets, chickpeas, curry powder, and salt, ensuring all ingredients are well combined.
4. Pour in the coconut milk, stirring gently to incorporate.
5. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully open the lid and give the curry a gentle stir to blend the flavors.

With its velvety texture and a balance of sweet and savory notes, this curry is a testament to simplicity meeting sophistication. Serve it over a bed of fluffy quinoa or with a side of warm naan for a meal that delights in every bite.

Instant Pot Chocolate Beet Cake

Magical in its simplicity and depth of flavor, this Instant Pot Chocolate Beet Cake marries the earthy sweetness of beets with the rich decadence of chocolate, creating a dessert that’s as nutritious as it is indulgent. Perfect for those who appreciate the finer things in life but don’t have hours to spend in the kitchen.

Ingredients

• Beets – 1 cup, pureed
• Flour – 1 cup
• Cocoa powder – ½ cup
• Sugar – ¾ cup
• Eggs – 2
• Butter – ½ cup, melted
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your Instant Pot by selecting the ‘Saute’ function and letting it heat for 5 minutes.
2. In a large bowl, whisk together the pureed beets, melted butter, and sugar until well combined.
3. Add the eggs one at a time, whisking after each addition to ensure a smooth batter.
4. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the wet ingredients until just combined. Tip: Avoid overmixing to keep the cake light and airy.
5. Pour the batter into a greased 7-inch cake pan that fits inside your Instant Pot. Cover the pan with foil to prevent moisture from dripping onto the cake.
6. Add 1 cup of water to the Instant Pot, then place the trivet inside. Lower the cake pan onto the trivet.
7. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 35 minutes. Tip: Natural release for 10 minutes after cooking ensures the cake sets perfectly.
8. Carefully remove the cake from the Instant Pot and let it cool on a wire rack for at least 15 minutes before serving. Tip: For an extra touch of elegance, dust with powdered sugar or drizzle with chocolate ganache.

Just as impressive as it is effortless, this cake boasts a moist, dense texture with a deep chocolate flavor subtly enhanced by the beets. Serve it warm with a scoop of vanilla ice cream for a contrast in temperatures that elevates the entire experience.

Instant Pot Beet and Walnut Muffins

Perfectly blending the earthy sweetness of beets with the rich, nutty crunch of walnuts, these Instant Pot muffins offer a delightful twist on a classic treat, promising a moist, flavorful bite every time.

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Beets, grated – 1 cup
• Walnuts, chopped – ½ cup
• Eggs – 2
• Milk – ¼ cup
• Butter, melted – ¼ cup

Instructions

1. Preheat your Instant Pot by selecting the ‘Saute’ function and setting it to ‘Normal’ for 5 minutes.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
3. Fold in the grated beets and chopped walnuts, ensuring they’re evenly distributed throughout the dry mixture.
4. In a separate bowl, beat the eggs, then mix in the milk and melted butter until smooth.
5. Combine the wet ingredients with the dry ingredients, stirring just until the batter comes together; avoid overmixing to keep the muffins tender.
6. Grease a muffin tin that fits inside your Instant Pot and divide the batter evenly among the cups.
7. Pour 1 cup of water into the Instant Pot, then place the trivet inside. Carefully lower the muffin tin onto the trivet.
8. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual High Pressure’ for 15 minutes.
9. Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
10. Remove the muffins from the Instant Pot and let them cool on a wire rack for 5 minutes before serving.

Delightfully moist with a vibrant hue, these muffins boast a perfect balance of sweetness and earthiness. Serve them warm with a dollop of cream cheese or enjoy them as a nutritious on-the-go breakfast option.

Instant Pot Beet and Orange Smoothie

This vibrant Instant Pot Beet and Orange Smoothie marries the earthy depth of beets with the bright, citrusy notes of orange, creating a visually stunning and nutritionally powerhouse drink that’s as delightful to the palate as it is to the eye.

Ingredients

• Beets – 2 medium, peeled and cubed
• Orange juice – 1 cup
• Greek yogurt – ½ cup
• Honey – 2 tbsp
• Ice – 1 cup

Instructions

1. Place the peeled and cubed beets in the Instant Pot. Add 1 cup of water.
2. Secure the lid and set the Instant Pot to manual high pressure for 15 minutes.
3. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
4. Carefully open the lid and let the beets cool for 5 minutes. Tip: Cooling the beets slightly prevents the yogurt from curdling when blended.
5. Transfer the beets to a blender. Add the orange juice, Greek yogurt, honey, and ice.
6. Blend on high speed for 1 minute, or until completely smooth. Tip: For a thinner consistency, add more orange juice one tablespoon at a time.
7. Pour the smoothie into glasses and serve immediately. Tip: Garnish with a thin slice of beet or orange zest for an elegant touch.

Owing to the creamy Greek yogurt and the natural sweetness of beets and honey, this smoothie boasts a luxuriously smooth texture and a perfectly balanced flavor profile. Serve it in a chilled glass for a refreshing breakfast or as a vibrant starter to a brunch spread.

Instant Pot Beet and Ginger Juice

Perfect for those seeking a vibrant, healthful boost, this Instant Pot Beet and Ginger Juice marries the earthy sweetness of beets with the zesty kick of ginger, creating a drink that’s as nourishing as it is delightful.

Ingredients

• Beets – 2 large, peeled and quartered
• Fresh ginger – 1 inch piece, peeled
• Water – 4 cups
• Ice – for serving

Instructions

1. Place the quartered beets and peeled ginger into the Instant Pot.
2. Add 4 cups of water to the Instant Pot, ensuring the beets and ginger are fully submerged.
3. Secure the lid and set the Instant Pot to ‘Manual’ mode for 15 minutes at high pressure.
4. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Carefully open the lid and use a slotted spoon to remove the beets and ginger, reserving the liquid.
6. Transfer the cooked beets and ginger to a blender, adding 1 cup of the reserved cooking liquid. Blend until smooth.
7. Strain the blended mixture through a fine-mesh sieve into a pitcher, pressing to extract all the juice.
8. Add the remaining reserved cooking liquid to the pitcher and stir to combine.
9. Chill the juice in the refrigerator for at least 1 hour before serving over ice.

Kickstart your morning with this vibrant juice, where the smooth texture and bold flavors of beet and ginger come together in a refreshingly invigorating blend. Serve it chilled with a slice of lime for an extra zing or mix with sparkling water for a fizzy twist.

Instant Pot Beet and Carrot Slaw

Amidst the hustle of everyday life, a dish that marries convenience with sophistication is a rare find. Our Instant Pot Beet and Carrot Slaw does just that, offering a vibrant, nutrient-packed side that’s as effortless to prepare as it is delightful to the palate.

Ingredients

• Beets – 2 cups, shredded
• Carrots – 2 cups, shredded
• Apple cider vinegar – ¼ cup
• Honey – 2 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Place the shredded beets and carrots in the Instant Pot.
2. In a small bowl, whisk together apple cider vinegar, honey, olive oil, and salt until well combined.
3. Pour the dressing over the vegetables in the Instant Pot, stirring gently to coat evenly.
4. Secure the lid on the Instant Pot and set the valve to ‘Sealing’.
5. Select the ‘Manual’ setting and adjust the pressure to high for 1 minute.
6. Once the cooking time is complete, perform a quick release by carefully turning the valve to ‘Venting’.
7. Open the lid and stir the slaw gently to redistribute the dressing.
8. Transfer the slaw to a serving bowl and let it cool for 5 minutes before serving.

Offering a crisp texture and a harmonious balance of sweet and tangy flavors, this slaw is a versatile companion to grilled meats or a standout addition to your next picnic spread. For an extra touch of elegance, garnish with toasted walnuts or crumbled feta before serving.

Conclusion

Whether you’re a beet enthusiast or just looking to add more vibrant dishes to your repertoire, these 15 Instant Pot beet recipes are a treasure trove of flavor and convenience. We hope you’ll dive in, try a few, and maybe even discover a new favorite. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the beet love!