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.
Ingredients
- 2 each beet large
- 1/2 cup apple cider vinegar
- 2 Tbsp honey
- 1 tsp kosher salt
- 1/2 tsp pepper
Instructions
- 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.
Comments (9)
I love pickled beets! My mom always made them. I will have to try this Instant pot recipe.
Hello.
Thanks for a great recipe.
Have you ever tried adding some whole cloves to the recipe? I’ve always been told that it adds something to pickles beets ?
Hi Andy,
I haven’t tried that myself. I’d be interested to hear how it changes it!
Ryan
Love pickled beets, not sure how I missed this
Can you store them on shelf or refrigerate only?
Hi Shelby!
If you are a canner or know how to can properly, I’m sure they can be canned to be shelf-stable. I didn’t want to mess with canning instructions so I didn’t include them. Happy beet-making!
Heidi
I haven’t tasted mine yet, so I just put down 4 stars, until do. My question is, should I let my jars of pickled beets cool down until warm, before I put them in the refrigerator? I hate the thought of putting them in there while still hot, since I don’t want to lower my refrigerator’s temperature or crack my jar. If, I was canning them, I’d cool the jars on a towel, before putting them, in storage. I’m just making a small batch this time.
Yes allowing them to cool to room temperature is always a good idea. Thank you for your comment! Enjoy your beets!
Man, beets are so lovely. Sadly my gopher “pet”thinks so too, so they’re an extra special treat in our house!
My opinionated 2 cents (after being raised on store bought beet pickles and homemade watermelon pickles) is that cloves shouldn’t go anywhere near my beet pickles…..
All that to say, *thank you!!* for a clove-free recipe. Can’t wait to try it! ☺️