I am a recent convert to cooking beets in a pressure cooker. For years I exclusively roasted beets or stewed or braised them.

I learned that cooking them in a pressure cooker or instant pot is so quick and the beets are tender and super easy to peel. The slight flavor boost you get from roasting is easily mitigated by dressing the beets in a beautiful dressing or sauce.

Beets in an Instant Pot or Pressure Cooker.

You’ll need some beets, scrubbed clean and roughly the same size. If not the same size cut them into similar sizes.  You’ll need a cup of water to add the to pot and if your pressure cooker or instant pot has a steam rack use that. If it doesn’t it’s fine. Just put the beets in the pot in the water.

Add a cup of water and the rack if using and the beets. If you have more beets add them, it won’t change the cooking time. I only had 4 medium sized beets.

Seal the pot and cook all beet sizes on high pressure
* Very small (1 1/2” to 1 3/4” diameter) – 15 min
* Small (2” diameter) – 20 min
* Medium (2 1/4” diameter) – 25 min
* Medium-Large (2 1/2” diameter) – 30 min

When the time is up I like to allow the pressure to release naturally. I have never had my beets over cook to be too soft from allowing for a natural pressure release. I have had to cook them more because I released the pressure after a few minutes off the stove and they were still firm. So, I like to do a natural release.

Here is a photo of them cooked. It’s hard to see ‘cooked’ lol.

Here they are peeled. You can see how the skin slid off and they almost look like peaches.

This is the big reason I like using the pressure cooker, it’s so easy and fast and the beets are done to perfection.

Your beets are ready for using or you can store them until you need them covered in the refrigerator for a week.