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Pressure Cooked Beets

People who tell me they hate this vegetable reconsider, maybe even fall in love, when they taste pressure-cooked beets.  The magic pot renders them tender and silky.  The gritty texture and sometimes dirty flavor goes away.  Cmon.  Give 'em a try.  For a reasonably priced pressure cooker, click here.

3-4 beets

Olive oil or butter
Balsamic vinegar

  • Choose beets that are similar in size.
  • Remove leafy tops, but leave about 2 inches of stem on the top of the beet.  Don't cut or remove anything else.  Doing this keeps the nutrient-rich beets juices from bleeding into the water which in turn keeps the meat of the beet moist.  
  • Wash the beets and scrub off any visible dirt.  
  • Place the whole beets in the pressure cooker with enough water to cover the bottom half of the beets.  
  • Secure lid.  Bring heat to high.  When cooker has reached pressure, lower heat to medium low and cook 20-25 minutes.  
  • Remove from heat and let pressure come down naturally.  Beets should be quite tender when pierced with a fork.
  •  When cool enough to handle, slip skins off under cool running water.  
  • Trim ends off and slice.  
  • If desired, dress warm beets with a teaspoon each of olive oil/butter and vinegar and serve. Also nice with a drizzle of balsamic vinaigrette and a few Sweet Glazed Nuts, or as a part of our Luscious Beet Salad with Toasted Pumpkin Seeds.
Preparation time: 30 minutes
Makes ~ 1 cup, sliced


Alma Schneider
I love you guys AND I love beets. I roasted up a bunch of them today with olive oil and salt and topped them with some goat cheese. Yum. I'm afraid of pressure cookers b/c one exploded on me in college. I have pressure cooker PTSD. i hear they are safer now.
December 1, 2011, 6:24 pm

Pressure cooked beets, butter, salt, and a few grinds of pepper. A big bowl to put them in and I'm in heaven. Delicious. Cynthia, I got a pressure cooker just to cook beets because you said so. Now, I cook other things in it too and it is one of my favorite kitchen tools. Changed my life! Cooking life anyway.
December 1, 2011, 6:58 pm

Jim Heath
Cynthia- I prefer to roast beets. 400 degrees for about an hour. I scrub the beets, coat with olive oil, a little cognac vinegar, salt and pepper. Wrap them in aluminum foil and throw in the oven. If scrubbed well you don't have to peel them and the skin is as delicious as the beets. I like them hot out of the oven but you could cool them and use in other ways.
December 1, 2011, 7:30 pm

Teresa rong
I got my stainless steel presto pressure cooker at a flea market--$5. They're not dangerous if you don't leave the room and let the pressure get too high by not turning dowm the heat once the top weight gets to rocking. This is the best and quickest way to pickled beets.
August 2, 2013, 8:48 am

Ray Charles
For us beets that are overly trimmed are MUCH cheaper than those with the tops still on. We buy from the local markets. Don't want them bleeding? Easy, pressure cook them in a dry bowl, with enough water in the pressure cooker outside the bowl, so they won't cook dry. Cover the bowl with al foil to stop steam condensation putting water in the bowl. Perfect, takes the same time. And if you let the cook foe a little too long they do not fall apart.
January 24, 2016, 3:23 pm

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