Instant Pot beets salad is one of the go-to salads in my house. It’s easy, fast and yummy. Store well in the fridge and taste even better the next day. This Instant Pot beets salad is paleo, whole 30 and vegan.
Do you live in a house of beets lovers? I do.
In fact, my younger boy is such a picky eater when it comes to vegetables, I had to hide butternut squash in meatballs, and hide zucchini in crepes. However, he would eat this beets salad every single day if I allowed him.
Before I bought my Instant Pot, I used to steam the beets on the stove top. Others may roast the beets in the oven. Either way, it could take up to 40 to 50 minutes to cook the beets through. Sometimes, the beets are so big that I have to check a few times to make sure they are tender all the way inside. It’s constant attention I have to put towards the beets.
Instant Pot is such a game changer for cooking beets. It cuts down cooking time, and I can program the setting then walk away. I don’t even need to remember to turn off the stove anymore, because my Instant Pot does it all for me. And these beets, large or small, turn out perfect every time! I am honestly grateful for never cooking my beets the old ways.
More Instant Pot recipe you will love:
- Sprouted Chickpea and Sweet Potato Hummus in Instant Pot {Video}
- Instant Pot Forbidden Rice & Red Bean Congee
- Instant Pot Shiitake Ginger Chicken Bone Broth (All Purpose Asian Stock)
Once the beets are cooked, the skin becomes soft. Simply rub the beets with fingers and the skin comes right off. Then slice or dice the beets flesh to the shapes you prefer. Marinade with a simple dressing, and voila!
What’s so good about this recipe is that, by using Instant Pot, you can easily increase the amount the beets you cook as long as they fit inside the pot. The leftover beets salad can be stored in the fridge for a few days, and taken out anytime for a quick veggie side or as a topping to play up another dish. The beets will soak up even more flavour from the dressing while sitting in the fridge. This Instant Pot beets salad really is a dish you will want to make sure there are leftovers!
Let’s connect on social media! Find me on Facebook, Instagram, and Twitter. Subscribe to my newsletter for free nourishing recipes delivered to your inbox.
Instant Pot Beets Salad
Ingredients
- 1 1/2 lb beet roots
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 tsp sea salt or Himalayan salt
- 1/4 tsp ground black pepper
- a pinch of fresh or dried herbs (such as parsley, oregano or dill)
Instructions
- Fill the bottom of the Instant Pot with 2 cups of water. Close the lid and the pressure valve.
- Set the Instant Pot to "high pressure" cooking and 15 mins. It will take a few minutes for the Instant Pot to come up to pressure. After the Instant Pot indicates that cooking is done, let the Instant Pot naturally release pressure. This approach is good if you are stepping out of the house and away from the kitchen. If you are under time constraints to serve the beets, then increase the cooking time to 20 mins under "high pressure" cooking, and manually release pressure by opening the valve when cooking is complete.
- Open the lid. Remove the beets from the inner pot and let them cool slightly. You may quickly rinse the beets in cold water to speed up the cooling process.
- Lightly rub off the skin of the cooked beet roots with hands. Cut the flesh of the beets into desired shape.
- Place cut beets into a large bowl, add extra virgin olive oil, balsamic vinegar, salt and pepper, and fresh or dried herbs of choice, such as parsley, oregano or dill. Mix all ingredients and let it marinate for 10 mins before serving. Store the leftover in the fridge.
Notes
- As long as the capacity of your Instant Pot allows, this recipe can be easily doubled.
Nutrition
Is it possible to do this in a crock pot? I don’t own/can’t afford an InstantPot =(
I have not tried a crock pot, so I don’t know.
Thank you for this recipe, I’ll be making it today for my clients lunch and this evening for my family. My husband has been bringing in the beets from the garden. We dont have an instant pot but do have stove top pressure cookers.
Thank you again…hmmmm, now I’m thinking, this salad would make an awesome breakfast!
How beautiful! Iāve never thought of doing beets in my Instant Pot and itās such a great idea!! I love the balsamic vinegar in there too!
I have one kid who loves beets and one who won’t even allow them on his plate. I think I’ll add this salad to our rotation and see if I can win him over. And, I’ll be more than happy to eat them for him if it takes a few tries. These photos are so beautiful!
Hot or Cold — this will be a delicious salad! Thanks for the directions, Yang.. I am new to IPOT!!
we are 50/50 with the beet lovers in my house ! But the cook loves them , so I make them a lot. Thanks for sharing this recipe.
Love all the flavor and color in this recipe. Simply gorgeous!
Ah, the humble beet. What a simple and lovely dish, Yang!
What a gorgeous salad! Love that you used the Instant Pot too, I think the long oven cooking time can be a drawback with beets!
Such an easy way to add beets to dinner time! I pass over them sometimes because they can take a while to prep and cook! IP makes it easy! Thanks!
will this be the recipe that wins me over?! I love using my instant pot whenever i can…and I am still trying to love beets! I do love vinegar, so it is worth a shot!!!
This looks so delicious! I love that you can cook the beets so much more quickly in the Instant Pot.
I love beets! The color is so beautiful and I use for anything – salads, side dish, in a sauce,….love that the instant pot makes it so easy.
I adore beets. They’ve been a favorite of mine since I was a child. I LOVE how easy the IP makes cooking them. This salad is so perfect. I would love to eat it as a cold salad too.
That is one gorgeous beet salad! You can’t beet that! I guess I’ll beet it now…
What a gorgeous color! You are getting me so excited for beet season. Love that you can make this in the Instant Pot!