Description
Pressure Cooker Beets with Blue Cheese recipe - quick beets from the pressure cooker.
Ingredients
Scale
- 6 beets (about 1 1/2 pounds)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup crumbled blue cheese
Instructions
- Trim beets: Trim the leaves from the beets, but don’t cut into the beet or cut the root off, or the beet will leak beet juices everywhere. Rinse the trimmed beet to remove any dirt.
- Pressure cook the beets: Put the beets on a rack in the pressure cooker, pour 1 cup of water into the bottom of the pot, and lock the lid on the pressure cooker. Pressure cook the beets on high pressure for 24 minues in an Electric PC or 20 minutes in a stovetop PC. Quick release the pressure or (if you have the time) let the pressure come down naturally.
- Peel, slice, and serve: Remove the lid from the pressure cooker (carefully, it’s full of hot steam), and transfer the beets to a cutting board. Let the beets cool for a minute or two, then use a paper towel to peel the skin from the beets and pull off the root. Trim the stems from the beets, then cut the beets into quarters. Sprinkle the beets with salt and pepper, transfer to a serving bowl, top with the crumbled blue cheese, and serve.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pressure Cooker
- Cuisine: American