Beets are my one food phobia. 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).

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Pressure Cooker Beets with Blue Cheese ★★★★★ 5 from 4 reviews Author: Mike Vrobel

Mike Vrobel Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 1 x Print Recipe Pin Recipe Description Pressure Cooker Beets with Blue Cheese recipe – quick beets from the pressure cooker. Scale 1x 2x 3x Ingredients 6 beets (about 1 1/2 pounds)

beets (about 1 1/2 pounds) 1/2 teaspoon kosher salt

kosher salt 1/2 teaspoon fresh ground black pepper

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. Category: Pressure Cooker

Cuisine: American

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.

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