Roasted Sweet Potatoes and Beets with Rosemary
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
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Beets and sweet potatoes are a great combination, especially roasted. But they’re so dense, they take a long time to cook through, and it can be tricky to make sure they don’t burn on the outside before the centers are done. Using the Instant Pot® gives you a head start cooking, so the final roasting can be done in a flash.
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Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beets, Sweet Potato
Prep Time 15 minutes
Cook Time 6 minutes
Servings
2 servings
Ingredients
  • 2 small beets 2-inch
  • 8 oz sweet potato 1 small
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 2 tsp rosemary finely fresh chopped
  • 2 tsp thyme finely fresh chopped
  • 2 tsp oregano finely fresh chopped
Course Main Course
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beets, Sweet Potato
Prep Time 15 minutes
Cook Time 6 minutes
Servings
2 servings
Ingredients
  • 2 small beets 2-inch
  • 8 oz sweet potato 1 small
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 2 tsp rosemary finely fresh chopped
  • 2 tsp thyme finely fresh chopped
  • 2 tsp oregano finely fresh chopped
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Preheat the oven to 400 F.
  2. Cut the beets in half and trim the roots off. Place the beets and sweet potato in a steamer basket or on the trivet. Add 1 cup of water to the inner pot and place the steamer basket inside. Lock the lid into place. Select Pressure Cook or Manual, and adjust pressure to High and the time to 6 minutes. After cooking, quick release the pressure.
  3. Unlock the lid. Remove the vegetables and let them cool slightly, then peel and cut into 1 inch chunks. They should be softened, but not completely cooked through. Place them on a baking sheet. Drizzle with the olive oil and sprinkle with the salt. Gently toss to coat.
  4. Roast the vegetables for 8 to 10 minutes, or until cooked through and browned in spots on the outside. Remove from the oven and sprinkle with the rosemary. Return to the oven for just a minute to bloom the aroma and flavor of the rosemary, then serve.
Recipe Notes

Double It:
If you want to double the recipe, use the same size vegetables, but twice as many. If you use larger beets and a huge sweet potato, they won’t cook evenly in the Instant Pot and will require more time in the oven.

Per ServingCalories: 164; Fat: 7 g; Carbohydrates: 24 g; Fiber: 5 g; Protein: 3 g; Sodium: 204 mg