Recipe This | Pressure Cooker Beets (Instant Pot Beetroot) (2024)

FAQs

Does pressure cooking beets destroy nutrients? ›

Pressure Cooking: Bottom Line

Like any method of cooking, pressure cooking does destroy some of the nutrients in food, but it actually preserves more than any other cooking method.

Steaming: Steaming is a great way to cook beets while retaining their nutritional value. To steam beets, first, scrub them clean and trim off the greens and tail. Place them in a steamer basket over a pot of boiling water and steam for 30-40 minutes, or until they are tender.

Can You Freeze Beets? Raw beets are prone to sogginess when frozen and thawed, so it's best to cook the beets first if you plan on freezing them. To freeze beets, we suggest boiling them for around 25 minutes, or until they are easily pierced with a knife, then transferring them to an ice-water bath to cool.

If you prefer to peel your beets and slice them before cooking, they don't have to spend as long in the pressure cooker. For typical sized medium beets sliced into 1/4 inch rounds, pressure cook for about 8 minutes.

Pressure cooking can reduce heat-sensitive nutrients (e.g., vitamin C, folate) and bioactive phytonutrients, such as betacarotene, glucosinolates (helpful compounds found in cruciferous vegetables) and omega-3 fatty acids, that are beneficial for human health.

Who Should Avoid Beetroot? Beets are high in oxalates, which can lead to kidney stones. If you've had kidney stones, avoid beets or eat them only as a rare treat. Oxalates can also contribute to gout, a type of arthritis, so eat beets sparingly if you're at risk.

Anyone who has low blood pressure or is currently taking blood pressure medication should speak with a healthcare professional before adding beets or beetroot juice to their diet. Beets contain high levels of oxalates, which can cause kidney stones in people with a high risk of this condition.

Beets are a weekly ritual around here. Usually we boil them and toss them in a sweet sour vinaigrette and keep them in the refrigerator to eat all week. The vinegar in the dressing "pickles" the beets, helping them last longer in the fridge.

Eating beets raw or juicing and roasting them may be more beneficial than boiling them. Beetroots, commonly known as beets, are a vibrant and versatile type of vegetable. They're known for their earthy flavor and aroma. Many people call them a superfood because of their rich nutritional profile.

How do you cook beets for maximum benefits? ›

Roast Them

Roasting is an overall healthy cooking method with minimal vitamin loss, particularly vitamin C. Roasted beets are rich and sweet with slight mineral flavors. Remember to avoid long cooking times and high temperatures, as these can reduce nutrients. Try using smaller bulbs if you want to prepare them faster.

Yes! Beets are safe for your dog to eat in moderation and are a healthy source of vitamin C, fiber, folate, manganese, and potassium. These vitamins and minerals are good for your dog's digestion and immune system as well as a healthy skin and coat. While it's rare, some dogs can be allergic.

After cooking the beets, they will only be good for a couple of days in an airtight container in the fridge. For long-term storage, consider pickling the beets. Many beet recipes call for pickled beets, which can be canned and stored at room temperature for a year and a half until opened.

Add 1 1/2 to 1 3/4 quarts of water in canner. Add an extra pint of water if processing at less than full capacity. Process at 10 lbs. pressure for 30 minutes if using pints; 35 minutes for quarts.

Slip off the skins, fill into the containers, add 1 teaspoon of salt to each quart, and fill with hot water. Process immediately at 10 pounds pressure, or 240° F., quart glass jars for 40 minutes, pint glass jars for 35 minutes, and No. 2 and No. 3 tin cans for 30 minutes.”

TIPS FOR cooking beets

Keep checking whichever method you're using. Don't remove the beet skin before cooking. It's really not necessary and it's much easier to do so after cooking. Some also find that removing the skin prior to cooking takes away some of the beet's earthy test.