Gently wash and trim beets leaving the root on and at least ½ inch of tops. Do not peel. Cover your beets with boiling water; simmer about 20-25 minutes depending on the beet size. Large ones may take longer. Drain, reserving 1 cup of the red cooking liquid.
When your beets are cool to the touch, trim tops and root ends, the skins will slide right off. Leave tiny -small beets whole larger beets quarter, cube or slice.
While your beets are cooling you will need to sterilize your caning jars. I like to use either a half-pint canning jar or a 12 ounce canning jar. To sterilize your jars place into a large kettle with a rack and warm water. Bring to a boil and boil 2 minutes. Or, you can use your instant pot by placing the jars on a rack. Set the Instant Pot on the pressure steam program for 2 minutes with one cup of warm water. Set the valve on the lid to Sealing push the [steam] button and then the [-] button until you get down to two minutes. When the program is finished, you can leave the instant pot on the warm cycle so your jars stay hot.
In a large pan combine vinegar, water and stevia powder. Stir, taste and adjust for desired sweetness. Tie your spices in a cheesecloth bag and add to your pickling solution. Bring to a boil, reduce heat and simmer about 15 minutes.
Pack beets into hot jars, leaving ½ inch head space. Insert your canning funnel and cover beets with the hot pickling liquid making sure to leave that ½ head space. Adjust lids. Process in boiling water bath (half-pints) 15 minutes. Since your jars are sterilized, you can let the jars cool on the counter and refrigerate your pickled beets for up to 3 week unopened if you do not want to process them through a hot water bath. They get eaten here so fast that I often just refrigerate for 12 hours before using them.