Quick, Sugar Free Pickled Beets (FP)

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.

5 from 2 votes


Low carb, THM FP

Course Side Dish
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 6
Author Tanya Mackey


  • 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)


  1. 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.

  2. Pour in the vinegar and water, and sprinkle the gentle sweet evenly over the beets.

  3. 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.

  4. 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.”

  5. Enjoy hot or cold.

  6. 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.

14 thoughts on “Quick, Sugar Free Pickled Beets (FP)”

    1. The beets are medium sized beets. I have never actually measured before throwing them in the Instant Pot, but it would probably be about 4-6 cups of diced beets.

    1. Cherie Pedersen, I don’t worry about peeling! I just scrub them well first and my family doesn’t mind the peel. I find peeling them annoying. I’m too lazy for that business. 😂

    1. I generally just use white vinegar. Since it will be cooked at high pressure, you will lose the benefits from the raw apple cider vinegar. Feel free to use the apple cider vinegar if you prefer the flavor, though!

  1. Thank you so much for such a easy quick delicious beet recipe!!! I could not believe how great they tasted. I’m doing low carb and pickled beets were in my craving list. I just had a half cup with breakfast of eggs and bacon.

    1. I’m so glad you enjoyed them! These are a regular in our house. I frequently make a double batch so we can add them to meals whenever we please. Yum!

      1. Do you think you could cook and hot water bath the brine. I have an overabundance and would like to make sugar free beet pickles.

        1. I’ve wondered about that, but I’m not positive. The brine has a pretty high acidity level from the vinegar, but the sugar in regular pickled beets also helps with preserving. I’m afraid I’d have to defer to someone with more canning experience. Sorry!

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