Boiled beets (pressure cooker Brand 6050)

["BEAN", under pressure]

Boiled beets (pressure cooker Brand 6050)

Category: Vegetable and fruit dishes

Ingredients
Fresh red beets

Cooking method

Large beets, washed, cut in half, put them in a pressure cooker pan.

Poured cold water just to coat the vegetables. Added salt to taste.

Mode "BEAN", under pressure, the default time is 30 minutes.
Total cooking time is approximately:
- heating, pressure build-up - about 11 minutes (volume in the pan up to 6)
- working pressure, cooking - 30 minutes
- pressure release - about 16 minutes
Total total time is approximately 57 minutes.

Note

The beets are well cooked, not boiled, they keep their shape, when pressed, the skin is easily separated. I am satisfied with the softness of the beets.
If you want softer beets, you can extend the cooking time by a few more minutes.
After cooking, I left the beets in a saucepan in hot water and under the lid - while standing, it will cool down, it will become even softer.

Cook with pleasure and bon appetit!

[Tatyana]

Tatyana, since the time when a multicooker appeared in the house, vegetables, including beets, stopped cooking in water. And with the advent of the pressure cooker, incredible opportunities have opened up. With a bottom stand, beets can and should be steamed whole. True, I have a 6060 pressure cooker smokehouse, but that doesn't change matters. Since the water from pressure cookers under pressure practically does not evaporate, you can steam it with a minimum amount of water (for a smokehouse it is 80-100 ml, it is better to take hot water, and preferably boiling water directly from a boiling kettle), then you save minutes on heating such an amount of water 3-4 times. You can add vegetables to the "eyeballs". If you have boiled beets in water under pressure in 19 minutes, then during the same time they will be steamed. Now this is relevant, since festive salads need many different types of boiled vegetables. Steamed beets have a rich beet color. Try it, I think you will like it too. How much time you need to set manually, decide for yourself, starting from 19 minutes of pure cooking time under pressure.

[Zhenya]

Zhenya, Thank you! Good and relevant advice!

[Tanya]

Tanya, cooked this morning. The beets were large, whole, 5 pieces fit in one layer. Not boiled in 19 minutes. I suppose you need to set at least 30 minutes, this is mine, since the countdown begins immediately after starting the program, and not after the pressure is set.

[Zhenya]

Zhenya, well, yes - in Brand, first, the pressure is set for about 15 minutes, boiling for 30 minutes, releasing the pressure for 15 minutes = about 1-1.1 hours in time, enough to cook beets in a pressure cooker, especially in larger pieces

And I cook vegetables on the soup mode.

Girls, I checked on all modes. In my opinion the best "steaming" for vegetables. do not lie in water, water is minimum, time is also less for cooking. Potatoes and carrots are better for 13 min. my potatoes were the size of 2 chicken eggs, and carrots were 3 fingers thick, folded with a pinch (the time is set by default), but the beets were 20-25 (30 is too much) But again, it depends on the size of the beets. Mine were 10-12 cm in diameter. 5 pieces fit on the stand. In 18 minutes steamed completely-3pcs, but one inside it turned out with a slight "hrumka" (therefore better 20 minutes), the other burst. The pressure was released with a lever as soon as the time ran out. After pulling out one batch of vegetables, you can lay the next one for other salads. It will take even less time to recruit.

The toad crushes me to paint the stand with beets.And I cook potatoes in the soup mode for 5-6 minutes without taking into account heating and pressure gain, carrots 7-10 depend on the size, in general, I cooked a large gram for 10 minutes for 200 and cook beets for 20 minutes.

I soar whole beets and in the peel, so the stand is not stained. And if there are a lot of vegetables, after all, they must be completely covered with water when cooking, besides cold (they cook faster), then it will take longer to heat and set. In general, you need to cook the same amount of vegetables in these two modes and note the time on the set (you can also check with cold and hot water). Personally, what was seduced by "steam" was only half a glass of water.

I can't walk past, because I recently mastered cooking vegetables in a pressure cooker ... I baked, and fried, and steamed, and the vegetables were somehow the old-fashioned way, on the stove. I liked to steam everything at once: potatoes, carrots and beets. I clean everything and put it on a stand. I take larger carrots and potatoes, and medium beets. For 20 minutes of steaming, it turns out what you need! Even if the beets are a little hard inside, they "reach" while they cool down.

Always (both in a slow cooker and in a pressure cooker) I steam vegetables for salads. The result is much better than in water. The taste is better. Beets on a stand separately, because they cook longer. Potatoes and carrots together. The stand is not painted, sometimes it is painted from carrots, but then it somehow cleans itself. Yes, even if it was not cleansed ... I see no reason to protect it when it is intended for this. So you can throw away a clean one in the end.

I can't walk past, because I recently mastered cooking vegetables in a pressure cooker ... I baked, and fried, and steamed, and the vegetables were somehow the old-fashioned way, on the stove. I liked to steam everything at once: potatoes, carrots and beets. I clean everything and put it on a stand. I take larger carrots and potatoes, and medium beets. For 20 minutes of steaming, it turns out what you need! Even if the beets are a little hard inside, they "reach" while they cool down.

I also do the same. 20 minutes is enough, even if at first it seems that the vegetables are not cooked, in the process of cooling they reach, and then digested into porridge then turn.