Cook medium whole beets on high pressure for 15–20 minutes, then use natural release for best texture.
I’ve pressure-cooked dozens of beet batches and taught others how long to cook beets in a pressure cooker for tender, sweet results every time. This guide breaks down exact times for whole beets, halves, and cut beets, explains release methods, gives prep and troubleshooting tips, and shares hands-on tips from my own kitchen so you get perfect beets fast.
Why use a pressure cooker for beets?
Pressure cooking cuts long boil times to minutes while keeping color and nutrients. Knowing how long to cook beets in a pressure cooker saves time and gives a reliably tender result. I prefer it when I need beets for salads or quick pickles because the texture is even and the kitchen stays clean. Pressure cooking also concentrates flavor while locking in vitamins more than long boiling.
How long to cook beets in a pressure cooker — time chart and steps
Below are practical, tested times for common beet sizes and cuts. Use high pressure for all times unless noted. Times assume 1–1.5 cups of water and a medium-sized electric pressure cooker or stovetop model.
- Whole small beets (1–2 inches): 10–12 minutes high pressure, natural release 10 minutes.
- Whole medium beets (2–3 inches): 15–20 minutes high pressure, natural release 10–15 minutes.
- Whole large beets (3–4 inches): 25–30 minutes high pressure, natural release 10–15 minutes.
- Halved medium beets: 12–15 minutes high pressure, quick release or 5–10 minute natural release.
- Quartered or thick wedges: 8–10 minutes high pressure, quick release for firmer texture.
- Sliced 1/2-inch beets: 5–7 minutes high pressure, quick release.
- Frozen beets: 20–25 minutes high pressure, natural release 10 minutes.
Steps to follow:
- Rinse and trim beet greens, but leave skin on to reduce color loss and mess.
- Add 1 to 1.5 cups water to the pot. Use a trivet or steamer basket to keep beets out of standing water for cleaner skins.
- Seal and bring to high pressure. Use the times above based on size and cut.
- Use natural release for whole beets for even cooking; use quick release for cut beets if you want firmer texture.
Preparation and seasoning tips before pressure cooking
Good prep makes the best beets and reduces staining and flavor loss. These steps help whether you’re learning how long to cook beets in a pressure cooker or perfecting a routine.
- Keep skins on to prevent bleeding and save cleanup. Peel after cooking if needed.
- Trim stems and roots but don’t cut into the flesh. Small cuts let pigment bleed.
- Add an acid splash (1 tablespoon lemon juice or vinegar in the water) to help keep beets’ bright color.
- Salt lightly after cooking rather than adding a lot to the water, which can toughen skins.
- For a steam-like result, place beets on a trivet above 1 cup of water; add more water for stovetop models as needed.
Natural release vs quick release — which to use and why
The release method affects texture. Knowing how long to cook beets in a pressure cooker includes choosing the right release.
- Natural release: Best for whole beets. It lets carryover heat finish cooking gently and prevents cracking. Use 10–15 minutes natural release.
- Quick release: Good for sliced or quartered beets when you want them firmer and less soft. Release pressure as soon as cook time ends.
- Partial release: For mixed-size batches, release pressure quickly for a few seconds, then let it naturally slow-cool for 3–5 minutes to avoid overcooking.
Troubleshooting common beet problems
Even with clear times, issues can happen. Here’s how to fix them quickly.
- Beets too firm: Return to pressure cooker for 3–8 more minutes depending on size. Check after each short cook.
- Beets mushy: Reduce time by 2–5 minutes next batch and use quick release. Use them for soups, purees, or dips.
- Dull color: Add 1 tbsp acid to the water next time and avoid baking soda, which dulls pigments.
- Staining hands: Use gloves or rub with lemon. Cooked skins slip off easily after pressure cooking.
Storage, reheating, and shelf life
Cooked beets keep well and are versatile. Knowing how long to cook beets in a pressure cooker helps you plan for storage and use.
- Refrigerator: Store whole or sliced cooked beets in an airtight container for up to 5 days.
- Freezer: Slice and freeze in single layers on a tray, then bag for up to 6 months. Texture softens but flavor holds.
- Reheat: Warm gently in a skillet with a little oil or steam briefly. Avoid high heat to preserve texture.
- Use cooked beets in salads, grain bowls, dips, and quick pickles to stretch meals across the week.
Recipe ideas and serving suggestions
Once you know how long to cook beets in a pressure cooker, you can use them in many quick dishes. These are simple ways to enjoy your beets.
- Simple beet salad: Slice cooled beets, toss with olive oil, lemon, salt, and chopped herbs. Add goat cheese or walnuts.
- Beet hummus: Blend cooked beets with chickpeas, tahini, lemon, garlic, and salt for a vivid dip.
- Quick pickled beets: Slice and pour hot vinegar-sugar-brine over warm beets, chill for a day.
- Roasted-finish beets: Pressure-cook until almost done, then roast at 425°F for 10 minutes to add caramelized edges.
Personal tips from my kitchen
I learned how long to cook beets in a pressure cooker the hard way—by overcooking a first batch and making a vibrant beet purée accidentally. Now I:
- Weigh or size beets before cooking to pick the right time.
- Cook whole medium beets for 15–20 minutes and always use a 10-minute natural release for even texture.
- Peel after cooking to avoid stained hands and save prep time.
These small rules save time and make beets reliably great.
Frequently Asked Questions of how long to cook beets in a pressure cooker
How long to cook medium whole beets in a pressure cooker?
Cook medium whole beets for 15–20 minutes at high pressure and allow a 10–15 minute natural release. That timing gives tender, even results.
Do I need to peel beets before pressure cooking?
No, you do not need to peel them. Leaving skins on reduces mess and pigment loss; peel after cooking if desired.
How much water should I use in the pressure cooker?
Use 1 to 1.5 cups of water for most electric pressure cookers and 1.5 to 2 cups for stovetop models. The steam is what cooks beets, so minimal water is fine.
Can I pressure cook beets from frozen?
Yes. Frozen beets need about 20–25 minutes at high pressure, with a 10-minute natural release for best texture. Check for tenderness before serving.
Will pressure cooking make beets lose color and nutrients?
Pressure cooking generally preserves color and nutrients better than long boiling. Adding a small acid like lemon or vinegar keeps colors bright.
Conclusion
Mastering how long to cook beets in a pressure cooker saves time and gives predictable, delicious results. Follow the size-based times, use natural release for whole beets, and keep simple prep habits like leaving skins on to reduce mess. Try one batch with the times above, tweak by size, and you’ll have perfect beets every time. Share your results, subscribe for more quick veggie guides, or leave a comment about your favorite beet recipe.
