Pressure Cooker Beets
Pressure Cooker Beets. Let me show you how to make beets the fast way in the Instant Pot Pressure Cooker. Once cooked, our Instant Pot Beetroot can be pickled using our quick pickle method or eaten as is.
Prep Time2 mins
Cook Time15 mins
Total Time17 mins
Place the steamer shelf/trivet into the bottom of the Instant Pot inner pot.
Top and tail the beets and rest them on the trivet.
Pour 1 cup of water into the bottom of the Instant Pot.
Place the lid on the Instant Pot, set the valve to sealing and cook for 15 minutes on manual pressure.
Use QPR (quick pressure release) and using a ladle remove the beets from the pressure cooker. Put to one side.
When the beets are cool enough to touch, use a vegetable knife to quickly peel.
Slice and place in mason jars filled with cold water and store in the fridge for when you need them.
If you would like to pickle your pressure cooker beets, place pickle ingredients into a mason jar and slice and store the beets as usual as covered in step #7. Our Pressure Cooker Beets recipe is based upon medium sized beets.
Increase your time by 20% or reduce it by 20% if using large beets or small beets. We originally tried cooking our Pressure Cooker Beets for 10 minutes but found on inspection that they were still rock hard and after some testing found 15 minutes to be perfect. If in doubt place a knife through the top of a beet and if it doesn’t go through to the middle, then they need longer.
Calories: 64kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 50mg | Potassium: 222mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 3.1mg | Calcium: 10mg | Iron: 0.6mg