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Instant Pot Creamy beet salad with dill and spring garlic

An easy make-ahead beet salad with cream, dill and young garlic - perfect for spring and summer.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Salad, Side Dish
Cuisine Ukrainian-Canadian
Servings 4 servings

Ingredients
  

  • 1 to 5 whole beets 1 pound
  • 1 Tablespoon butter
  • 1 to 2 green/fresh garlic sliced
  • ½ cup whipping cream
  • 1 Tablespoon lemon juice
  • ½ cup chopped dill or to taste
  • 3 Tablespoons sour cream

Instructions
 

  • Scrub beets and steam in the Instant Pot for 20 to 25 minutes on Manual with High Pressure.
  • Rinse under cold water, trim and peel. Chop into smaller cubes.
  • Saute the sliced green garlic with 1 Tablespoon butter until wilted on medium heat. Add cubed beets and saute for an additional 2 minutes. Add ½ cup whipping cream and cook over medium heat for about 5 minutes.
  • Remove from heat, add the ½ cup chopped dill, 3 Tablespoons of sour cream, 1 Tablespoon lemon juice, salt and pepper.