Begin by washing and peeling the beet, then chop it into evenly sized pieces. Core and chop the apples, leaving the skins on for added fiber if desired. Rinse the strawberries and slice them in half.

In your Instant Pot, add the chopped apples, beets, halved strawberries, lemon juice, ground cinnamon, and water. Stir gently to combine.

Set the Instant Pot valve to sealing, select the high-pressure cooking setting, and cook for 8 minutes.

After cooking, perform a quick release of pressure, carefully switch the valve to venting, and unlock the lid.

Using an immersion blender, puree the mixture until it reaches your preferred consistency.

Serve warm or let it cool completely to store in an airtight container.