This is the easiest way to make Instant Pot Beets – add them to the best ever beet, arugula, goat cheese and candied walnut salad!
How to make Beets in the Instant Pot
Add water and trivet inside the Instant Pot. Add beets and season with salt & pepper. Pressure cook for 15 minutes.
While the beets are cooking, mix the ingredients under the salad dressing heading.
Make the candied walnuts by heating butter in a pan. Add walnuts and honey until honey thickens and walnuts are coated. Let it cool.
Once cooled, remove the beets from the Instant Pot. Serve over arugula, top with goat cheese and candied walnuts. Pour dressing over top and enjoy!
Ingredients and substitutions
Beet Arugula Salad
- Arugula – spinach is both a great and similar alternative to arugula. In a pinch, leave out the greens altogether.
- Goat cheese – feta cheese crumbles is a great alternative to goat cheese. Any other soft cheese will also work.
- Chopped walnuts – this technique works well with pecans, almonds or another nut.
- Honey – brown sugar, agave syrup or maple syrup will work in place of honey.
- Butter – the best substitute for butter in this recipe would be coconut oil
- Olive oil – grapeseed oil, avocado oil or sunflower oil can be used in place of olive oil.
- Balsamic vinegar – balsamic vinaigrette or red wine vinegar with brown sugar can be used in place of balsamic vinegar.
- Honey – maple syrup, brown sugar or agave syrup can be used instead of honey.
- Dijon mustard – regular mustard or honey mustard can be used in place of dijon mustard
- Salt & pepper (to taste)
How long does it take to cook beets in the Instant Pot?
To cook beets in the Instant Pot, press the pressure cook button and set the Instant Pot to the low setting. The Instant Pot takes around 5-10 minutes to come to pressure and then will begin pressure cooking. The beets should pressure cook for 15 minutes once it has come to pressure. Release the valve carefully once it has cooked and allow the beets to cool before enjoying.
How to serve beets
Besides in a salad, beets are a great side dish to enjoy on their own or with other foods. Beets are filled with healthy fibre, potassium and vitamin C, so they’re a great addition to any meal. Not sure how to serve this root vegetable? Here are some ways to serve beets:
- Salads: with or without greens beets are a great ingredient in salads. Pair with creamy, soft cheese like goat cheese or feta and a crunch from candied nuts for the best combination of flavours.
- Side dish: on their own, beets are a great side dish to rich meats like pork, duck, ham or salmon.
- Juices: blend beets into a fresh vegetable juice or as an added health benefit in smoothies.
- Dips: add beets into dips and spreads like hummus, tahini, Greek yogurt or labneh.
- Pickles: make pickled beets and pair them with their favourite veggies in a salad or as a side dish.
Storing and reheating
To store leftover beets, refrigerate the beets in an airtight container or tightly wrapped in plastic wrap. Beets will last in the fridge for up to 5 days in the fridge, making them a great meal prep side dish. To enjoy your leftover beets, eat them cold straight from the fridge or warm them up in the microwave until they reach a desired temperature.
I suggest storing all of the ingredients to this salad separately. This will ensure that each ingredient remains fresh longer and the arugula doesn’t wilt.
Can you freeze beets?
Yes you can – kind of! If you’re looking to extend the life of your beets, you can freeze any cooked leftover beets for up to 8 months. It’s recommended to freeze beets after they’ve been cooked because if frozen raw, the texture can alter completely. To freeze let them cool to room temperature after cooking (some suggest putting them in an ice bath) and then transfer them to an airtight container of freezer bag. When ready to enjoy, thaw them in the fridge overnight and enjoy cold or if you prefer the beets hot, microwave until they reach your desired temperature.
The reason I say they can “kind of” be frozen is because there are a lot of people that believe the texture of the cooked beets alters after its been frozen also. So be weary, they’re better fresh but in a pinch you can definitely try freezing them for later!
More Instant Pot vegetable recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on using this healthy grain in your weekly lunches.
- Freeze this recipe in glass microwave-safe bowls
Instant Pot Beets + Best Salad Recipe
- 3/4 cup water
- 4 beets peeled and chopped into 1-inch pieces
Beet Arugula Salad
- 4 cups arugula
- 1/2 cup goat cheese crumbled
- 1/2 cup chopped walnuts
- 1 tbsp honey
- 1 tbsp butter
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 pinch each salt & pepper
- Add the 3/4 cup of water to the bottom of Instant Pot and then place trivet inside the inner pot. Add beets, seasoning generously with salt & pepper. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to low, then cook for 15 minutes. The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping.
- While the beets are cooking, mix together ingredients under the salad dressing heading, and make the candied walnuts by heating butter in a medium-sized skillet over medium heat. Add in walnuts and honey, stirring constantly for about 8-10 minutes until honey thickens and walnuts are coated. Remove from heat right away and let cool.
- When beets are done cooking, press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Carefully remove beets from Instant Pot and let cool slightly before serving over arugula. Top with goat cheese and candied walnuts, then pour dressing overtop when ready to serve and enjoy!