How to cook beets in the instant pot

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• 3 each Beet or Beetroot (medium sized )
  Ingredient note

  Source: 3 Beet or Beetroot (medium sized )
• 1 cup Water
  Ingredient note

  Source: 1 cup Water
• 1 tablespoon Olive Oil (extra virgin optional)
  Ingredient note

  Source: 1 tablespoon Olive Oil (extra virgin optional)
• As Needed Black Pepper
  Ingredient note

  Source seasoning: Black Pepper (optional)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt (optional)

1. Trim the beet leaves leaving the root. Rinse the beets under running water to remove any dirt.
2. Have almost equal sized beets cooking together. If there are some larger beets, you can cut them.
3. Add a cup of water to the instant pot and place the trivet in it. Place the beets on the trivet. You could also use a steamer basket. Close the pressure cooker lid with vent in sealing position.
4. For small to medium sized beets, cook on MANUAL or pressure cook mode at high pressure for 15 minutes. For all large beets, cook for 20 minutes.
5. When the pressure cooking is done, do a 10 minute natural pressure release, which means release the pressure manually 10 minutes after the pressure cooker beeps. If you are not in a hurry, you can let the pressure release naturally.
6. Open the lid and check that the beets are tender all the way through by inserting a knife through one of the beets. If the beets are not tender, let them pressure cook for few more minutes.
7. Transfer the beets to a plate or cutting board and let them cool. Peel the skin with your fingers or a paper towel.
8. Slice or cut the beets as you prefer. Drizzle some olive oil and enjoy them as a side or salad.