Instant Pot: Summer Beet Salad

One of my favorite things to enjoy during these last days of summer is a colorful salad. I haven't used beets very often and when I saw some on sale at the store, I picked up a few just to force myself into using them. I knew when made into a salad it would be something light, flavorful and colorful! This Summer Beet Salad is exactly that... roasted beets pair beautifully with colorful tomatoes, a bed of baby arugula and a perfect amount of creamy Cambazola cheese...

How easily do I forget my love of beets. Growing up I was not a fan... because the only beets I had came out of a can. After realizing how much better fresh beets are when roasted, I have a new love for them. If you can get a hold of different varieties of beets, such as golden ones, try using it in this recipe! They are so colorful and have a nice flavor making it a good salad when combined with tomatoes.

Summer Beet Salad
recipe adapted from Cooking Light

  • medium-sized red beets 
  • 1 cup water
  • 2 tablespoons extra-virgin olive oil 
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 large tomatoes, chopped
  • 1 cup cherry tomatoes, halved [I used yellow cherry tomatoes]
  • 1 cup baby arugula
  • 1-2 ounces Cambazola, gorgonzola, or blue cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper 
In your Instant Pot:

Plug in the IP with insert set in place.

Set trivet into IP.

Add the water and place beets onto trivet in the IP.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 24 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 24 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 24 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). The IP will automatically default to the WARM mode.

Transfer beets onto a cutting board and allow to cool slightly. Using a paper towel, rub the skins off the beets. 

Cut the beets into bite sized pieces.

Combine the olive oil, mustard and balsamic vinegar in a bowl with a whisk. 

Add beets and tomatoes to the dressing and toss to coat.

On a serving platter, place the arugula in the center as a heaping mound. 

Transfer beet and tomato mixture over the bed of arugula.

Crumble cheese over salad.

Drizzle with more dressing if desired and sprinkle with salt and pepper to taste.


  1. How many servings does the Summer Beet Salad serve? I want to serve this at bbq.

    1. Serves 6 (serving size: about 3 beet slices, about 4 tomato slices, and 1/2 cup cherry tomatoes)