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Tuesday, September 1, 2020

How to Cook Beets in the Pressure Cooker

Cooking beets no longer will need to take a long time! Welcome to "How to Cook Beets in the Pressure Cooker."! If you are a beet fan, you will love the convenience of using the pressure cooker. With this method, beets are now a snap to cook and serve.


One of the kitchen promises I made to myself was to master cooking in the Pressure Cooker. You see, I had learned "pressure cooker phobia" as a child, and I wanted to work through the misconception of cooking under pressure with confidence, accuracy, and pride. Along with good food to eat! 

My mother had a stovetop model, but she used it as just another pan, never attaching the lid to cook under pressure. I remember clearly her words of warning, "they will blow up if you are not careful". Bless her heart, but regarding pressure cookers, mom did NOT know best!


Honestly, it took many years and the arrival of the Electric Pressure Cooker for me to even want to get on board with using a Pressure Cooker. And by the time I purchased my first Electric Pressure Cooker, I had owned a stovetop model for many years...I think I had tried to cook stew once, but mostly it sat on the shelf in the pantry and got moved around from time to time when I needed something behind it! 


I had a large amount of pressure cooker desire, but I had a bigger amount of pressure cooker fear...

The first electric pressure cooker I purchased (it was a really good sale!) sat on the counter and in full transparent self-disclosure, it was my dear husband who cooked in it first! And it was good food, and then he cooked again, and again until finally, he told me how easy it was to put the food in, attach the lid, push a button, and dinner would be ready. 

So I gave it a try...with lots of caution at first, but I actually wore that first electric pressure cooker out! 


We have the stovetop model in our little RV when we travel and the electric one here at home. I have found each to have its own pluses and minuses. I prefer the stovetop for a roast for dinner and the electric one for more delicate recipes like custard and bread pudding. But I can honestly say we are a pressure-cooking family, and we eat better because of it. 

On the practical side, there is nothing like a pressure cooker to cut the cooking time in half for long cooking foods like beans, tough cuts of meat, and many root vegetables like beets...with summer harvests coming off, beets are on my mind.


We love beets, of any color. Whenever fresh beets are available, we will purchase a bunch when we go shopping at the Co-op or farmers market. Our first meal from that purchase is always the greens, cooked simply with salt, pepper. I am careful to not oversalt the greens, as the final step I like is to boil off the water until about a tablespoon remains, then stir in a small splash of vinegar. If these are not eaten that night for dinner, they go into the fridge for holding until the next evening, only needing a quick warm-up.

The beets, on the other hand, are more of a long-term project. I have rubbed them with oil and roasted them on a baking sheet, but with some of the larger beets, this can take 2 hours or more. Boiling in a large pot of water presented the same challenge of long-term cooking. But this method in the pressure cooker changes all that. These directions are accurate for stovetop or electric models. 

Ingredients needed for this recipe:

  • beets
  • water

You will also need the following:

  • kitchen knife
  • cutting board
  • liquid measuring cup 
  • pressure cooker, stovetop, or electric

Now we are ready to begin!



How to Cook Beets in the Pressure Cooker
by the seat of my pants!

Scrub beets of the excess sand and grit.

Two options, use the steamer rack that came with your cooker, or simply place the beets into the cooking pot and add the water. 

Add 1 cup of water to the cooker.

Secure lid. 

For the stovetop model, bring up to pressure, adjust the burner heat level, and cook for 35 minutes. For very large beets, add 10 minutes of cooking time. 

Golden Beets are ready to cook in the pressure cooker.

For the electric model, select cooking time, the cooker will come up to pressure automatically and cook for 35 minutes. For very large beets add 10 minutes of cooking time. 

Let pressure release naturally for 10-15 minutes.

Release remaining pressure manually, open the lid, and let beets cool for peeling.


Peel the beets by slipping the skins off with your fingers. When the skins slip off easily, you know the beets are cooked completely. 

How to cook beets in the pressure cooker.
Cooked and peeled, Golden Beets, ready to eat!

Serve immediately or refrigerate until needed for a recipe or for serving.


Storage options for Beets Cooked in the Pressure Cooker. Store covered in the refrigerator for up to three days. You can freeze beets for longer storage, but expect to have a loss of texture when thawed. Thaw in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of How to Cook Beets in the Pressure Cooker has been included below. 

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Printable "copy and paste" version:


How to Cook Beets in the Pressure Cooker
by the seat of my pants!

Scrub beets of the excess sand and grit.

Two options, use the steamer rack that came with your cooker, or simply place the beets into the cooking pot and add the water. 

Add 1 cup of water to the cooker.

Secure lid. 

For the stovetop model, bring up to pressure, adjust the burner heat level, and cook for 35 minutes. For very large beets, add 10 minutes of cooking time.
 
Let pressure release naturally for 10-15 minutes.

Release remaining pressure manually, open the lid, and let beets cool for peeling.

Peel the beets by slipping the skins off with your fingers. When the skins slip off easily, you know the beets are cooked completely. 

Serve immediately or refrigerate until needed for a recipe or for serving.

Storage options for Beets Cooked in the Pressure Cooker. Store covered in the refrigerator for up to three days. You can freeze beets for longer storage, but expect to have a loss of texture when thawed. Thaw in the refrigerator before reheating. 

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Would you like to comment?

  1. Great tip! I usually have a hard time eating beets by themselves, but I love making borscht which is a European beet soup, and it's amazing!!

    Thanks for sharing this post with us on the Homestead blog hop.

    -Cherelle

    ReplyDelete

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