Roasted Sweet Potatoes and Beets with Rosemary
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.
Servings Prep Time
2servings 15minutes
Cook Time
Servings Prep Time
2servings 15minutes
Cook Time
  • 2 small beets2-inch
  • 8oz sweet potato1 small
  • 1tbsp extra-virgin olive oil
  • 1/2tsp kosher salt
  • 2tsp rosemaryfinely fresh chopped
  • 2tsp thymefinely fresh chopped
  • 2tsp oreganofinely fresh chopped
  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