Instant Pot beets salad is one of the go-to salad in my house. It's easy, fast and yummy. Store well in the fridge and taste even better the next day. This Instant Pot beets salad is paleo, whole 30 and vegan.
Fill the bottom of the Instant Pot with 2 cups of water. Close the lid and the pressure valve.
Set the Instant Pot to "high pressure" cooking and 15 mins. It will take a few minutes for the Instant Pot to come up to pressure. After the Instant Pot indicates that cooking is done, let the Instant Pot naturally release pressure. This approach is good if you are stepping out of the house and away from the kitchen. If you are under time constraints to serve the beets, then increase the cooking time to 20 mins under "high pressure" cooking, and manually release pressure by opening the valve when cooking is complete.
Open the lid. Remove the beets from the inner pot and let them cool slightly. You may quickly rinse the beets in cold water to speed up the cooling process.
Lightly rub off the skin of the cooked beet roots with hands. Cut the flesh of the beets into desired shape.
Place cut beets into a large bowl, add extra virgin olive oil, balsamic vinegar, salt and pepper, and fresh or dried herbs of choice, such as parsley, oregano or dill. Mix all ingredients and let it marinate for 10 mins before serving. Store the leftover in the fridge.