Scrub the beets well but do not peel. Trim off any large root “hairs”. Once your beets are cooked and cool enough to handle, you'll need just your fingers to easily slip off the skins.
Place a steamer basket in the pressure cooker and add a little more than a cup of water. Arrange the beets on the rack. Lock the lid in place and bring to pressure.
In the Instant Pot, press Manual and adjust the timer for 15 minutes.
In a stovetop cooker, bring to pressure on high heat. Once the pressure guage hisses and zizzles, it is at pressure. Lower the heat just enough to maintain high pressure for 15 minutes.
If you have a few extra minutes, allow the pressure to come down naturally. The Instant Pot will do that all on its own because you set the timer. With stovetop pressure cookers, remove from the heat to let the pressure come down naturally.
To quick-release the pressure in Instant Pots, turn the top tab to Vent and let all the steam escape.To quick-release stovetop pressure cookers, place the pressure cooker in the sink and let cold water run over the edge. (Check your owner’s manual for more precise directions—various models operate differently.)
Beets should be tender all the way through when pierced with a metal carving fork. When they are cool enough to handle, slip off the skins and slice and dice as you wish.
The larger the beets, the more cooking time. Once I had 10 ounce beets and they needed 20 minutes!