Beets are my one food phobia. 2 Unfortunately, my wife loves beets. And my CSA box delivers them on a regular basis. Eventually I learned that roasting them made them tolerable…and maybe, just maybe, edible.
Whenever I serve Brussels sprouts, my wife’s one food phobia, she fires back “you’ll make yourself Brussels sprouts, but you won’t make me beets?”
But? Beets are a pain to cook. They take a LONG time in the oven to tenderize; thick beets can take over an hour to cook all the way through.
Pressure cooker to the rescue! Oh, and a handful of blue cheese. Straight up beets? That’s too much for me.
Recipe: Pressure Cooker Beets with Blue Cheese
Equipment
- 4 quart or larger pressure cooker (I use a 6-quart electric Instant Pot pressure cooker in the pictures).
Pressure Cooker Beets with Blue Cheese
- Total Time: 30 minutes
- Yield: 6 1x
Description
Pressure Cooker Beets with Blue Cheese recipe - quick beets from the pressure cooker.
Ingredients
- 6 beets (about 1 ½ pounds)
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ 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
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Notes
- If you can, cut the beets on a plastic cutting board that is dishwasher safe. Beets are messy - take a look at my fingers down below. Beet juices will stain anything they come in touch with. I tell you, beets can't be trusted.
- The next time you use the bathroom, don’t be alarmed. You don’t have internal bleeding - that’s beeturia. OK, I’m going to stop talking now, this is probably too much information for a food blog. If you want to check that link, you're on your own.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Related Posts
Grilled Beets
Pressure Cooker Roasted Sweet Potato Puree
Pressure Cooker Refried Pinto Beans
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Judy says
My family loves beets. I have always boiled them, skins on and peeled afterward. But using a paper towel seems like a good plan. I always just slice and put butter on them. I've never put them in a pressure cooker, but now I will!
I just found you so I'm looking forward to the adventure of perusing your site.
Thank you.
Cary Hill says
Mike, thanks for the post as beets are one of my favorite vegetables. I have always peeled, cut into small pieces and nuked them for about 15 minutes and worried about the mess later. I have for the last 20 years or so been wise to use surgical gloves though. Your recipe looks better for simplicity wise plus helps keeps all the vitamins and minerals in during cooking. Will definitely try serving with the blue cheese instead of a lot of butter.
Mike Vrobel says
Thanks, Cary! (Butter sounds like a good idea too...)
Gordon says
It looks good to me. I will explain to my wife, who does the beet gardening, that we need some beets that are weighed in ounces, not pounds. She has some kind of touch with them and they get so big they shove each other out of the ground.
Uwe Lehmann says
I have made it 5 time's.
And give you a 5 star rating.
I also sweat red onionshirt on low heat for about an hour to an hour and a half.
With Maggi and pepper and salt to taste.
WOW.
THIS WORKS FOR ME. THANKS UWE
ebeths says
Transfer the beets to a bowl of cold water after pressure cooking (don't let them cool at all). Skin will slide right off, and because you're doing it in water it will protect your hands as well.
Mike Vrobel says
Thanks for the tip
Bill Fleet says
I tried this last night, and it worked so well. Instead of blue cheese, we used feta, and I was surprised at how well they went together. The 'cold water' tip worked spectacularly well, and didn't stain my hands at all. The skins slid right off, and the crown where the greens met popped off as well. Just keep rinsing until everything's off, and then pat them dry with a (soon to be very red) paper towel when you slice them.
Oh, and you were right about the beeturia. 🙂
Peggy says
I've been pressure cooking beets for, oh it seems like centuries. Never thought to toss with blue cheese. I usually pickle them, or toss in vinaigrette with capers and feta. Thanks for your ideas
Ac says
Instead of a paper towel, use Arran wrap to help you peel the beets. Comes right off and protects your hands. (Ziplock bags work but bit as well in my experience)
Traci says
What do you do with the greens? Recipes?
Mike V says
Sauté them in olive oil over medium heat until they wilt, then sprinkle with salt and pepper. (And a little drizzle of balsamic vinegar if I'm feeling it that night.)
Patti K says
I grew up on fresh garden red beets. Wanted to find some new way to cook them. Electric pressure cooker! Love mine. My husband likes beets but LOVES blue cheese. Making your recipe tonight as I type!
Mike V says
Great! Enjoy it!
Terri says
Mike, Please thank your wife for "making you" come up with this recipe. I have never made beets before and decided to try your method with my electric pressure cooker. Wow! These were wonderful - the sweet beets with the blue cheese really compliment one another! I'm making them again tonight!
Mike V says
Thank you!
Kristen says
Great site: photos, tips, and recipes are all helpful and delicious. I'm falling in love with using my pressure cooker 🙂 THanks!
Mike V says
You're welcome!
Jim Taylor says
Ha Mike, great post about the beets, I share your phobia. Thanks for the laugh!
Mike Vrobel says
You're welcome!