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.
