Set the support trivet in the bottom of the cooking pot and add one cup of water to the pot.
Trim and peel whole beets. Cut into 1 1/2” cubes and add to the steamer basket along with a large sprig of rosemary. Set the steamer basket on top of the support trivet.
Secure and lock the lid in place. Set the pressure valve to HIGH pressure.
Begin heating on high to build pressure. Once steam starts to come out of the operating valve reduce heat to maintain a steady stream of steam. Start cooking time of 6 minutes.
While the beets are cooking, whisk together pomegranate balsamic vinegar, pomegranate juice, honey and rosemary in a small saucepan. Cook over medium heat until bubbling. Maintain a steady but light boil, stirring often to keep glaze off the sides of the pan. Let reduce for 10-12 minutes until very thick and syrupy (sauce will thin when added to damp beets).
Remove from heat and remove rosemary sprig. Whisk in butter one chunk at a time until smooth and glossy.
When the cooking time is complete, release the pressure using the quick-release method.