2 - 3 lb beets, red or gold
2 Tbsp butter
2 tsp sugar
1 Tbsp lemon juice
salt and pepper
Put 1 1/2 cups of water and the trivet in the Instant Pot. Put in the beets, still in their skins, close the lid and make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and adjust the cook time using the + and - buttons to get to 15 - 25 minutes, depending on the size of the beets.
When it beeps that it's done, leave it alone for 10 minutes natural release and then flip the valve from Sealing to Venting for a quick release of the remaining pressure. Test the biggest beet for doneness by piercing with a knife. There should be no resistance.
Cool the beets under cold running water for a minute or so until you can handle them. Slip the skins off and trim the ends. The skins will come off easily. Slice or dice the beets.
Add the butter, sugar, lemon juice and salt and pepper to taste. Delicious beets. One of my favourites.