This bright and light salad is an easy way to make more veggie-based dishes in your Instant Pot. The rich and creamy burrata cheese balances out the sweet and earthy beets. Combining the shallots with acidic vinegar draws out the subtle onion flavor, infusing the pistachio dressing with hints of sweetness. If you can't find beet microgreens at your grocery store, you can substitute another variety of microgreens or baby arugula.
1 1/2 cups water
2 pounds red and golden beets (about 4 medium beets), trimmed and unpeeled
Insert steamer rack into a 6-quart programmable electric pressure cooker; add water. Arrange beets on steamer rack. Close and lock lid of cooker; turn the pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 20 minutes.
Allow cooker to release pressure (steam) “naturally” for 10 minutes. Turn pressure release valve to the venting position to release remaining pressure from cooker until float valve drops; carefully remove lid. Transfer beets to a plate to cool slightly, about 10 minutes. Rub skins off beets, and slice into 1/2-inch wedges.
Combine shallot and vinegar in a small bowl; let stand 10 minutes. Whisk in oil, Dijon, pepper, and 1/2 teaspoon of the salt until combined. Arrange beets and burrata on a serving platter or divide among 4 small plates; sprinkle evenly with remaining 1/4 teaspoon salt. Spoon dressing over beets, and top with microgreens and pistachios.
This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.