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instant pot beet and corn salad recipe
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5 from 1 vote

Creamy Beet and Corn Salad

A colorful and creamy beet & corn salad. Learn how to cook beetroot and corn in your Instant Pot & make this crunchy salad.
Prep Time30 minutes
Cook Time8 minutes
Chilling Time1 hour
Total Time1 hour 38 minutes
Course: Appetizer
Cuisine: American
Keyword: creamy beet and corn salad, summer salad
Servings: 6
Calories: 120kcal
Author: Srividhya G

Equipment

  • Instant Pot

Ingredients

  • 1 lb beetroot either two medium ones or 4 small ones, edges trimmed and peeled
  • 1 corn on the cob husks removed and thoroughly washed
  • ¼ cup onion finely chopped
  • 1 tsp Kosher salt
  • 1 tsp sugar
  • 2 tsp lemon juice freshly squeezed
  • 3 tbsp mayonnaise
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon zest
  • ¼ cup cilantro finely chopped
  • 1 tsp freshly ground pepper

Instructions

Cook the Beets & Corn:

  • Place the whole beets and corn on the steamer rack. Pour 1.5 cups of water to the inner pot of the Instant Pot and place the trivet.
  • Then place the steamer rack with beet and corn. Close the lid and make the sure the vent is in the sealing position — Cook the vegetables at high pressure, manual mode for 4 minutes. Quickly release the pressure and remove the corn carefully using a tong.
  • Close the lid again, and make sure the vent is in the sealing position. Now cook the beets high pressure, manual mode for 4 minutes.
  • When the cooking is complete, release the pressure quickly. Carefully remove the beets from the steamer rack and let it cool for about 30 minutes.

Assemble the Salad:

  • Remove the corn kernels using a knife or using any kernel remover. Cut the beets into small pieces.
  • In a mixing bowl, add the cut beets, corn kernels, onion, sugar, salt, olive oil, lemon zest, lemon juice, mayonnaise, cilantro, and ground pepper. Mix thoroughly.
  • Refrigerate it for an hour and serve chill.

Video

Notes

  • You can use your preferred mayo for this recipe also make it vegan by adding vegan mayo.
  • Skip the mayo and make it a light salad. Just add ½ more tbsp of olive oil in that case.
  • Sugar is optional.
  • Adjust the salt and pepper, according to your preference.

Nutrition

Calories: 120kcal | Carbohydrates: 12g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 493mg | Potassium: 296mg | Fiber: 3g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 6.4mg | Calcium: 12mg | Iron: 0.7mg