Pour 1.5 cups of water into the Instant Pot. Place a steam rack in the pot. Set the beet quarters on the rack. Select MANUAL and set the pot at HIGH for 10 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
Allow the cooked beets to cool a little before peeling or run under a cold water tap. The peel should slide straight off.
Place beet quarters, Greek yogurt, garlic, salt, and lemon juice into a food processor or blender and process until smooth.
Place the borani into a bowl and sprinkle with chopped dill and sesame seeds before serving.
Temperature. Serve this cold for the best experience.
Yogurt. If you don't have, or don't want to use yogurt, you can also use labneh.
Options. If you want to give your guests more than one Borani to choose from, you can also make my Persian Spinach Borani.