My dad grew beets in his suburban garden, and my mom pickled them in her suburban kitchen. It’s safe to say I had a charmed childhood. (So long as I didn’t walk into the kitchen when the beets were cooking.) I love pickled beets! I used to eat them straight from the can. (Of course, this was after I moved out of house-of-the-home-canned-pickled-beets.) Then, I started reading the ingredients labels. Did you know that almost all commercially-available pickled beets have added sugar? You did? Well this was very sad, sad news to me. So, hello, 90/10 Nutrition! Hello feeling amazing! Hello weight loss! And, goodbye pickled beets. Except, now, we have the best of both worlds with these Instant Pot Pickled Beets.
This recipe was adapted from pinchandswirl.com.
- 2 each beet large
- 1/2 cup apple cider vinegar
- 2 Tbsp honey
- 1 tsp kosher salt
- 1/2 tsp pepper
- Add 1 cup water to the insert of an Instant Pot. Add a trivet to the instant pot. Cut the roots and stems off of the beets. Rinse. Add beets to the trivet in the instant pot. Lock lid; set valve to sealing. Program for manual-high and 14 minutes.
- Allow for 10 minutes of natural pressure release (NPR) or allow for total natural pressure release. Remove beets with a slotted spoon. Using a paper towel, remove peels.
- Thinly slice cooked beets and place in a glass jar.
- Combine vinegar, 1/4 cup water, honey, salt, and pepper in a shaker cup or blender. Shake or process to combine. Pour into jar. Seal lid. Refrigerate at least 24 hours or up to 1 week. Use as desired.