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Instant Pot Pickled Beets

Instant Pot Pickled Beets

Author: Heidi Boortz
Servings : 4


  • 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.
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