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Instant Pot beets and mushrooms served in a bowl

Instant Pot Beets and Mushrooms with roasted garlic

Beets and mushrooms - served cold or at room temperature - is great for a summer salad or an easy vegetarian side dish for Sviata Vecheria.
5 from 1 vote
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Side, Side Dish
Cuisine Ukrainian-Canadian
Servings 4

Equipment

  • Instant Pot or Pressure Cooker
  • Steam insert for Instant Pot
  • 10 inch frying pan
  • Vegetable peeler

Ingredients
  

  • 1 pound chiogga, red or yellow beets
  • ½ large onion chopped
  • 1 tbsp butter
  • 2 tbsp vegetable oil
  • ½ pound mushrooms white or brown
  • 3 garlic cloves roasted
  • 1 tbsp sugar
  • 2 tbsp apple cider vinegar
  • salt and pepper to taste

Instructions
 

  • Trim the top of a head of garlic to expose the cloves and drizzle on vegetable oil. Roast a head of garlic in aluminum foil at 400°F for 30 to 45 minutes
    Garlic head with the top sliced of and topped with oil after roasting
  • Trim and wash beets. Steam for 15 minutes at High Pressure using 2 cups of water. Do a quick release of the steam.
    Steamed beets cut into matchsticks
  • While the beets are steaming, saute the chopped onion with 1 Tablespoon butter and 1 Tablespoon vegetable oil (or 3 Tablespoons vegetable oil). Cook slowly in a frying pan on medium-low heat for 15 minutes
    Chopped onions in a frying pan with oil and butter
  • Chop the mushrooms and add to the onions. Increase the heat to medium and cook for 7-8 minutes.
    Mushrooms and onions in a frying pan
  • Add the chopped roasted garlic cloves and beets. Combine with 1 Tablespoon sugar and 2 Tablespoons of apple cider vinegar. Refrigerate overnight or for at least 2 hours. Serve cold or at room temperature.
    Beets and mushrooms combined with garlic

Notes

This is a great recipe to make 1 or 2 days ahead.  It does not freeze well.