Here’s a simple pressure-cooked beets recipe that keeps them tender, earthy, and easy to peel.

Pressure Cooked Beets

Ingredients

4–6 medium beet (red beets)

1 cup water (for pressure cooker)

Optional: salt, 1 tbsp vinegar or lemon juice (for color retention)

Instructions (Pressure Cooker / Instant Pot style)

1. Prep the beets

Rinse beets well to remove dirt.

Trim the tops, leaving about 2–3 cm of stem (don’t cut the root end yet).

You can peel them before or after cooking, but after cooking is much easier.

2. Load the cooker

Place a trivet or steaming rack inside your pressure cooker.

Add 1 cup water.

Put beets on the rack (whole, unpeeled).

3. Pressure cook

Seal the lid.

Cook on high pressure:

Small beets: 15–18 minutes

Medium beets: 20–25 minutes

Large beets: 30–35 minutes

4. Release pressure

Let pressure release naturally for 10 minutes.

Then do a quick release for remaining steam.

5. Peel & serve

Let beets cool slightly.

Rub skins off using hands or paper towel—they should slide off easily.

Slice, dice, or serve whole.

Serving ideas

Drizzle with olive oil + salt + lemon

Add to salads with feta or yogurt

Mash with garlic and butter

Blend into beet hummus or dips

If you want, I can also give you a spiced beet salad (Pakistani-style) or a beet chutney recipe using these pressure-cooked beets.