Fresh Beets (Pressure Cooker)
Fresh Beets (Pressure Cooker)
I really like beets but they can take some time just boiling on the stove top, so here is a way to reduce time, have more flavorful and nutritious beets, and reduce the amount of energy used, which for me is propane. I use a large 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi) and a steamer tray as well. Follow all safety precautions for your pressure cooker.
Ingredients
- whole beets, 4-6, pot no more than ⅔ full
- 1½ cups water
Instructions
- The amount of water used is not increased with more beets, the main thing to keep in mind is do not fill the cooker more than ⅔ full.
- Wash the beets but do not peel them, if they have greens attached, cut them off about an inch from the beet. I buy beets at Tesco and have weighed them at 145 to 250 grams (5 to 9 ounces) each. These would be considered medium to large.
- Place the steamer tray in the cooker, add the water, and add the beets.
- Add the cover and lock in place, place weight on top. Bring up the pot on high heat until the jiggler (the weight) starts to move and vent pressure, then lower the temp to low or medium low to maintain the jiggler movement and pressure venting. Now start timing for 12 minutes. If using small beets, time for 8 minutes.
- When the time has passed, turn off the heat and move the pot to an unused burner and allow the pressure to release naturally.
- Open, remove beets (the beets should be able to be easily pierced with a fork).
- Allow to cool, then peel and slice or dice as desired for what ever dish you are adding them to or for a simple side dish.
Notes
Used in Recipes Listed on this Site:
I cooked these yesterday, 20 April 2018, and the time stated is perfect, 12 minutes on pressure and a natural release. Highly recommended for fast cooking and flavorful beets.