Remove the beet greens (save them for another use) and cut the fresh beets into 1-inch cubes.
Pour 1 cup of water into the Instant Pot and fit a steamer basket inside. (I use the same steamer basket I use for stove top cooking-- no need to buy specific equipment!) Pour the beets into the steamer basket then secure the lid.
Move the steam release valve to Sealing and cook at high pressure for 12 minutes. It will take roughly 8 to 10 minutes to come to pressure, so the machine will read "ON" until then.
When the cooking cycle is complete, let the pressure naturally release for 10 minutes. When the screen reads "L0:10" you can move the steam release valve to Venting to release any remaining pressure. When the floating valve in the lid drops, it's safe to open the lid.
Test the beets with a fork, to make sure they are tender. It should pierce them very easily, without being mushy. Let the beets cool, then store in an airtight container in the fridge for up to 5 days. Use them as a salad topper, or in a smoothie for extra nutrients!
Nutrition information is for 1/4 pound of beets. This information is automatically calculated, and is just an estimate, not a guarantee.