Add the water to your Instant Pot liner.
Load the whole beets to your steamer basket (you can also place on a trivet).
Close the lid and set to sealing.
Set your Instant Pot to the steam function, and set the time for 20 minutes. My general rule is 10 minutes per inch in diameter. Modify pressure cook time based on the size of your beets.
Once the pressure cycle is complete, allow the pot to naturally depressurize for 10 minutes. Quick releasing any remaining pressure after that time.
Pull the beets out of the pot and allow to cool to the touch.
Dump the water out of the liner, and give it a quick rinse and set back into your Instant Pot base.
Once beets are cool enough to handle. Slice each end, and push the skins off. Wear gloves to prevent your hands from getting stained.
Dice the beets into bite sized pieces and set aside.
Select saute on your Instant Pot. When hot, add the butter, maple syrup, and brown sugar. Allow to heat until the sugar dissolves and the sauce thickens to the consistency of a thin maple syrup. This is about 3 minutes. Take care not to burn in.
Add the chopped beets back into the liner and gently combine with the sauce.
Add pine nuts (or walnuts or pecans) and serve!