Roasted Sweet Potatoes and Beets with Rosemary
By :The Ultimate Instant Pot CB for Two by Janet Zimmerman
vegan
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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.
vegan
Votes: 3
Rating: 3.67
Rate this recipe!
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
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
vegan
Votes: 3
Rating: 3.67
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

5 replies
  1. Lynette aka breezermom
    Lynette aka breezermom says:

    I made this recipe last night. I would recommend either extending the pressure cooking time or increasing the roasting time. My vegetables were still hard after the specified cooking time. I returned them to the oven for 15 minutes to get them tender enough. The flavor was perfect though! I used thyme instead of rosemary…..noticed there were several options listed in the recipe and since I had fresh thyme used that. Thanks for the recipe!

  2. Svenno76
    Svenno76 says:

    Same here: red beet still a bit on the hard side, but tasted good. I also added onion and garlic… 🙂

  3. Laurazubko
    Laurazubko says:

    This was easy and so tasty. I used thyme, oregano and lots of rosemary. Spray-on olive oil helps get an even coat and use less oil. I upped the pressure cook time to 9 minutes and that was a tad long. I would try 8 minutes next time and maybe cut thw beets in quarters so they cook more in time with the sweet potatoes. Save the juice feom the pot for a soup or smoothie starter. Its sweet, rich, and such a beautiful color.

  4. Jonsund
    Jonsund says:

    Like everyone else should have increased the steaming time by a couple of minutes. Tasted good, a bit crunchy, and worth the time it took to prepare.

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