Add 1.5 cups of water to the bottom of the Instant Pot insert. Place the trivet inside the insert.
Trim beets, wash them and place on top of the Instant Pot trivet.
Put the lid on, lock and turn the valve to the sealing (not ventinposition.
Select the manual button and set to high pressure for 15 mins. When cook time is done, perform a quick pressure release.
When cool, remove the beets and carefully slide or rub off the skin (note: the skin an be left on and eaten if you like).
In a bowl, whisk together the olive oil, lemon juice, tangerine juice, zest, and fresh dill.
Slice the beets and add to the bowl, tossing to coat.
Place your Instant Pot Beet Salad in the fridge to allow time to marinate before serving