Recipe Details
Ingredients
-
6mediumbeets
-
1cupwater
Cooking Directions
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Cut off the 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.
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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.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories26 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 49mg |
2% |
| Total Carbohydrate 6g |
2% |
| Dietary Fiber 2g |
6% |
| Total Sugars 4g |
|
| Protein 1g |
2% |
| Vitamin C 3mg |
3% |
| Calcium 11mg |
1% |
| Iron 1mg |
3% |
| Potassium 200mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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