• Prep the Beets: Clean and rinse the beets well. Trim the stalks leaving about 1.5 or 1 inch.
  
• Set the Instant Pot: Now, pour 1 cup water into the steel insert and place the metal trivet inside the pot.
  
• Pressure Cook: Place the cleaned whole beets on the metal trivet. Close the lid, seal the vent. Press the PRESSURE COOK button and set it on HIGH for 30 mins for large beets, 15 mins medium beets & 10 mins for small beets. (Refer the post for exact diameters & cook time). When the cooking cycle is over the Instant Pot will begin to beep. Wait for complete Natural pressure release.
  
• Check for Doneness: Open the lid and check insert a fork or kitchen knife inside the beets to check for the right doneness. If the knife penetrates without much resistance that means that the beets are well cooked and fork tender.
  
• Prep cooked beets: Carefully take out the metal trivet along with the beets. Allow them to completely cool down or you may even dip them inside a bowl of cold water to cool them faster. Trim the tips of the cooked beets and slide off the skin of the cooked beets with the help of your fingers. The peel slides off easily.
  
• Serve Beets: Dice or chop the cooked beets and serve with your favorite seasonings. Here's an easy beet salad recipe that you can fix easily. It makes a great, delicious, nutrition packed and healthy side.
  

Easy and Quick Beet Salad Recipe

• Easy quick beet salad: Slice, dice or chop the peeled cooked beets into desired sizes.. Add a generous amount of extra virgin olive oil, a few sprinkles of balsamic vinegar, a dash of sugar, salt to taste and crushed black pepper to taste. Toss well. Serve immediately. You can even garnish with chopped cilantro or parsley.