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Roasted Beets and Sweet Potatoes Pressure Cooker Recipe

Colorful and flavorful, this pressure-cooked roasted beets and sweet potatoes dish is perfectly seasoned and finished with feta and optional cilantro for a cozy side that’s both easy and impressive.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 190 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Baking sheet lined with parchment paper

Ingredients
  

Main Ingredients

  • 2.5 pounds red beets peeled and cut into 1.5-inch chunks
  • 1 pound sweet potatoes peeled and cut into 1.5-inch chunks
  • 3.5 tablespoons avocado oil divided use
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chili powder
  • 0.5 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 3 tablespoons crumbled feta cheese
  • 2 tablespoons chopped cilantro optional

Instructions
 

Instructions

  • Preheat the oven to 400°F.
  • In a large bowl, add chopped beets and sweet potatoes. Toss with 2.5 tablespoons avocado oil.
  • Sprinkle salt, pepper, chili powder, cayenne, garlic powder, smoked paprika, and oregano. Mix thoroughly.
  • Spread seasoned vegetables onto a parchment-lined baking sheet in a single layer.
  • Drizzle remaining 1 tablespoon of avocado oil on top.
  • Roast for 25–30 minutes, flipping halfway through until tender and caramelized.
  • Let roasted veggies rest for a few minutes before serving.
  • Serve topped with crumbled feta and chopped cilantro if using.

Notes

Cut your veggies into equal-sized chunks for even cooking. Scrape the mixing bowl well to capture all seasoning. Use two sheet pans if needed to avoid overcrowding.