Add 1 cup water to Instant Pot. Place trivet in Instant Pot and place beets on top.
Set Instant Pot to MANUAL (high pressure) for 30 minutes.
After the time is up, quick release the pressure and test the beets to see if they are tender. They should pierce easily with a fork. If not done, return to Instant Pot and cook on MANUAL for another 5-10 minutes. Set aside until cool enough to handle then remove the skins. They should slide off easily.
Meanwhile, zest the lime. Add to a small bowl and combine with yogurt and garlic. Squeeze in the juice of one lime quarter. Season with salt and pepper, to taste.
Cut the beets into wedges and arrange on a platter with jalapeno and cilantro. Drizzle with olive oil and squeeze one lime quarter over them. Sprinkle with flaky salt. Serve.
If you don’t have an Instant Pot, you can also roast the beets in the oven. Wrap cleaned and trimmed beets in tin foil and bake at 400 degrees for 50-60 minutes.
Instant Pot Beet Salad with Yogurt, Lime & Jalapeno
Amount Per Serving
% Daily Value*
Vitamin A 50IU1%
Vitamin C 9.2mg11%
* Percent Daily Values are based on a 2000 calorie diet.