These pressure cooked beets are sweet, tender, and earthy with a liberal smother of melted butter just to add even more flavor. They’re so delicious and easy to make, it’s equally as easy to forget that they’re also good for you.
Ruby Red Garden Beets – One of nature’s nutritious jewels!
Easy Pressure Cooked Beets
Got some garden fresh beets waiting to be put to use? While roasted beets taste great, you might not always have the time to whip them up, and that’s exactly when these pressure cooked beets come into the picture!
These Ninja Foodi pressure cooked beets are super easy to make and can be a great side to make when you’re not in the mood to put in too much effort in the kitchen.
What I love the most about them is that they’re extremely versatile as well. You can pair them with a lot of different mains, or even add them to your salads.
I routinely make this simple beet, feta and avocado salad using these pressure cooked beets when I’m going to potlucks or family functions. They’re always a hit!
One of my most favorite recipes to use beets is for Harvard Beets. This recipe is a classic, and it can pretty much convert ANY child who would turn up their nose at beets.
I know, I know, sometimes people aren’t a fan of beet’s earthy flavor. If that’s the case, I REALLY think you should try these refrigerator pickled beets recipe. The recipe eliminates that earthy flavor, and might just become your favorite side!
Did you know there was a type of beet called a Candycane beet? Not because they’re sweet like candy canes, but because of the way they look. I love making these Crockpot Cranberry and Candycane Beets at Christmas!
Ingredients For the Pressure Cooked Beets
- Beets: This one’s pretty obvious. Make sure you choose fresh and firm ones. More on that below!
- Seasonings: I used salt and pepper- two classics that you can never go wrong with. You can use pretty much any other seasoning you prefer.
- Butter: I use salted butter, but if you want to watch your sodium, you can use unsalted.
Choosing the Right Beets
Before you go ahead with this recipe, you might need to keep a few things in mind, especially when it comes to choosing the beets.
- Stick to beets that have a uniform size, preferably those that are the size of your average golf ball, maybe a tad bigger. When you have them all in the same size, they’ll all be perfectly cooked. The beets should ideally be 2-3 inches in diameter.
- Wash the beets thoroughly to remove any dirt or grime that might be on the surface. You don’t need to peel them. Pressure cooking will automatically soften them, and the peel will come off easily.
- If you have beets with their tops, don’t throw those greens away. You can actually use them like any other green veggie you’d use. They’re super healthy and incredibly delicious too.
How to Make it
Making pressure cooked beets in your Ninja Foodi is pretty easy. There’s a handy recipe card to find below the step-by-step process, but here’s the basics.
Simply put the water and the beets in the pressure cooker. Close the top, dial in the time and pressure, and you’re off tothe races.
After cooking, let them cool so that you can handle them. Remove the peel and that’s it!
Also, if you’re new to using the Ninja Foodi, here’s your quick guide to using it the right way.
And oh- if you’re an Instant Pot person, you can make it in pretty much the same way, and within the same time frame, so no worries there!
Serving Ideas & Suggestions
These ruby red beauties can be served with a variety of different mains. Since beets are root vegetables, you can team it up with any protein quite nicely like this Roasted Pork Loin recipe from Budget Bytes.
Try frying the left overs with some butter, salt, pepper, and some cheddar cheese plopped on top. When I was younger we called them “Cheddar dunks”. Delicious!
Another excellent idea is to sneak some of it into your salads. It’ll lend a textural difference and a pop of color as well!
I prefer keeping things simple, which is why I like to lightly season them and serve them along with a flavor-packed dish like these Lazy Cabbage Rolls that I also make on a regular basis.
Well I hope I’ve shown you a really easy, time saving way to make these delicious beets. Thank you so much for stopping by The Salty Pot today, and if you have any questions or comments, please feel free to leave them below! Have a wonderful day!
- 2 lbs beets, approximately 2 - 3" in diameter (the size of a small apple), unpeeled
- 1 cup of water
- as desired, salt and pepper
- 2 tablespoon butter
- Rinse beets and pat dry. Pour 1 cup of water into the pressure cooker cooking pot.
- Place the steamer tray/trivet into the water and place the beets onto the tray.
- Close the pressure cooking lid and lock into place. Turn the toggle switch to "sealing".
- Cook on high pressure for 15 minutes, then after the time is done, do a 15 minute natural release.
- After that is complete, remove the lid, opening it away from your face.
- Let the beets cool so that you can handle them.
- Rub the beets slightly and the peels should come right off. (see notes).
- Transfer to a bowl and cut into wedges. Season with salt and pepper, and dollop the butter over the top. Serve and enjoy!
Beets are notorious for staining things. They may stain your skin as you remove the peel, so you may opt to wear gloves for this part. Normally, the staining doesn't last long for me, so I don't bother wearing gloves.
But be aware they may stain hardwood cutting boards, so it's best to use plastic or line the board with parchment paper.
Nutrition Information:Yield: 8 Serving Size: ¼ lb serving
Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 148mgCarbohydrates: 11gFiber: 2gSugar: 9gProtein: 2g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.