My family has always loved pickled beets, and when I started Trim Healthy Mama, I knew that I needed to find a way to make sugar free pickled beets for my family. Over the years I’ve baked beets, boiled beets, and steamed beets, but they never seemed to be perfectly tender all the way through. The Instant Pot changed my beet cooking life. Now my beets are perfectly tender, perfectly sweet, and perfectly tangy every time. Not only that, but my family loves them just as much as they loved the sugar laden version!
For those of you THM followers out there, this recipe would be a Fuel Pull. Enjoy freely in an E setting and up to 1/2 cup in an S or FP setting.
QUICK, SUGAR FREE PICKLED BEETS
Low carb, THM FP
- 6-8 Beets (medium to small)
- 1/2 cup Vinegar (white vinegar or apple cider vinegar)
- 1/2 cup Water
- 1/4 cup Gentle Sweet (or equivalent sugar free sweetener of choice)
Thoroughly scrub your beets under running water. Slice off the tops and the small root sections. Cut beets into 1 inch cubes. Place beets in the Instant Pot.
Pour in the vinegar and water, and sprinkle the gentle sweet evenly over the beets.
Lock the lid and make sure the valve on the lid is pointed at the “Sealing” position. Press the “Manual” button and cook on high pressure for 15 minutes.
When the beets are finished cooking, either allow to naturally release or manually release the pressure by turning the valve on the lid towards “Venting.”
Enjoy hot or cold.
Place leftover pickled beets in a tight sealing storage container. Pour the vinegar brine liquid over the beets, and fill the rest of the way with water so that the beets are all covered. Seal the container and store in the fridge. I've had them a couple of months stored this way.