Cut away the stems and leaves from the beetroots. No need to peel. You can save the stems and leaves for salads, stir-fries, juices and soups.
Turn the Instant Pot and place the trivet inside the pot. Add a cup of water. Place the beets on top.
For whole small beets: 10 minutes HIGH with natural pressure release for semi-soft beets with a little crunch in the middle; 15 minutes with natural pressure release for softer beets.
For whole medium beets: 15 minutes HIGH with natural pressure release for semi-soft with a little crunch in the middle; 20 minutes with natural pressure release for softer beets.
For whole large beets: 20 minutes HIGH with natural pressure release for semi-soft with a little crunch in the middle; 25 minutes with natural pressure release for softer beets.
If you’re cooking mixed-sized beets, we suggest 15 minutes, HIGH pressure with natural release and you would get some soft beets and some semi-soft, or you can cut the large beets in halves.
Once cooked, open the lid and transfer the cooked beets on a plate or in an ice-bath to cool off before handling with your hands. See notes above on how to best use, store and freeze the cooked beets.