Orange-Honey Beets with Parsley

Beets are one of the best vegetables to cook in the Instant Pot®. Their dense texture usually requires a long cook time, but they cook quickly under pressure—and they turn out fork-tender, never mushy.

PREP TIME: 25 minutes

FUNCTION: Manual/Pressure (High)

CLOSED POT TIME: 35 minutes

TOTAL TIME: 1 hour

RELEASE: Natural

SERVES: 4

• 2 tablespoons olive oil
• 2 shallots, chopped
• 3 pounds beets (with tops), trimmed, peeled, and cut into 2-inch chunks
• ½ cup freshly squeezed orange juice
• 3 tablespoons red wine vinegar
• 3 tablespoons honey
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup chopped fresh flat-leaf parsley
• 1 teaspoon orange zest

PREP

Select sauté on the Instant Pot® and adjust to normal. Add olive oil and shallots. Cook, stirring often, until shallots are softened for about 3 minutes. Press cancel. Stir in the beets, orange juice, vinegar, honey, salt, and pepper. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 13 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Stir in parsley and orange zest.