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Outstanding Kale Salad with Sunflower Seed Pesto and Apricots

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Kale likes a good massage. It wants a rubdown from your fingers to turn into a happy salad. There is nothing like a couple minutes of friction to transform kale from rough and bitter-strong to pliant and downright addictive. Try it, you’ll agree.

Not too long ago, I ordered a kale salad at a restaurant in California and I swear it took me an hour to eat it. The best parts were the croutons, the avocado and the pine nuts. The large pieces of curly kale were practically inedible. If the chef had just finely chopped the kale and massaged it with some of the “Caesar” dressing, it could have been a winner.

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How to Cook Beets in a Pressure Cooker

You’re thinking beets would be perfect on your menu but you don’t want to dial up the oven or watch a pot on the stove for an hour? The solution? Bring out the pressure cooker. This post explains how to cook beets in 20 minutes–in an Instant Pot or stovetop pressure cooker!

Red beets and greens for how to cook beets in a pressure cooker

Pressure cookers are the pots that spare the cook. Not only do they conserve time and energy by requiring minimal liquid, pressure-cooked ingredients retain more nutrients and the flavor is more concentrated.

Click here to PIN How to Cook Beets in a Pressure Cooker:

Beets in Instant Pot ready to cook

How to cook beets in a pressure cooker–straightforward directions :

  • Choose 3 or 4 medium to large beets. (5 to 8 ounces each) ** The larger the beets, the more cooking time.
  • Scrub the beets well but do not peel. Trim off any root “hair”. Once your beets are cooked and cool enough to handle, you’ll need just your fingers to easily slip off the skins.
  • Place a steamer basket in the pressure cooker and add water, a little more than a cup. Arrange the beets on the rack. Lock the lid in place.
  • In the Instant Pot, press Manual and adjust the timer for 15 minutes.
  • In a stovetop pressure cooker, bring to pressure over high heat. When the pressure guage starts to hiss or zizzle, lower the heat just enough to maintain high pressure. Cook the beets 12 to 15 minutes.
  • If you have a few extra minutes, allow the pressure to come down naturally. The Instant Pot will shut off at the designated time and the pressure will come down naturally if you don’t do anything.
  • To quick release the Instant Pot, turn the tab to Vent and let the steam escape.
  • To quick release stovetop pressure cookers, remove from the heat and place the pressure cooker in the sink, letting cold water run over the edge. (Check your owner’s manual for more precise directions—various models operate differently.)
  • Beets should be tender all the way through when pierced with a metal carving fork. When they are cool enough to handle, slip off the skins and slice or dice as you wish.

Golden Beets ready to sell at the Farmer's Market

Just so you know, these pressure cooker and Instant Pot links are affiliates. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps me continue to provide free content here on Letty’s Kitchen. Thank you!!

OK. I own 3 pressure cookers–my newest is an Instant Pot. (affiliate link.)  I can’t find a reason to part with my treasured stovetop pressure cookers though.

My Kuhn-Rikon 7 quart pressure cooker (affiliate link) is still my serious kitchen workhorse. And what if I want to pressure cook a 2nd something while the Instant Pot is in action? Like artichokes for appetizers and kale risotto for the main course. While pressure cooking cooking garbanzo beans, beets could be in another pressure cooker speed cooking away–maybe for a salad.

My friend Barbara at Pressure Cooking Today convinced me that I needed the Instant Pot electric pressure cooker. Good advice. Still, I’m not giving up my other pressure cookers, because they’re both high quality Italian- and Swiss-made stainless steel pressure cookers. I’ve owned the Italian one since I was about 10 years old so it’s a sentimental thing. Bottom line–a pressure cooker is a quick and easy way to cook beets!


My two stovetop Pressure cookers - Swiss-made on the left and Italian-made on the right

My second favorite thing to cook in a pressure cooker is beans.

You will love how quick and easy it is to cook risotto in a pressure cooker.

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These pressure cooker links are Amazon affiliate links. When you purchase products via my links, it doesn’t cost you anything and I earn a tiny commission, which helps defray the costs of Letty’s Kitchen blog. Thank you for supporting Letty’s Kitchen.

Print Recipe
4.38 from 8 votes

How to cook beets in a pressure cooker (Instant Pot)

The fastest way ever to cook beets--pressure cook them!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Component
Cuisine: Vegetarian
Keyword: beets, Instant Pot, pressure cooker
Servings: 3 beets
Calories: 35kcal

Ingredients

  • 3 beets
  • water

Instructions

  • Scrub the beets well but do not peel. Trim off any large root “hairs”. Once your beets are cooked and cool enough to handle, you'll need just your fingers to easily slip off the skins. 
  • Place a steamer basket in the pressure cooker and add a little more than a cup of water. Arrange the beets on the rack. Lock the lid in place and bring to pressure.
  • In the Instant Pot, press Manual and adjust the timer for 15 minutes. 
  • In a stovetop cooker, bring to pressure on high heat. Once the pressure guage hisses and zizzles, it is at pressure. Lower the heat just enough to maintain high pressure for 15 minutes.
  • If you have a few extra minutes, allow the pressure to come down naturally. The Instant Pot will do that all on its own because you set the timer. With stovetop pressure cookers, remove from the heat to let the pressure come down naturally.   
  • To quick-release the pressure in Instant Pots, turn the top tab to Vent and let all the steam escape.
    To quick-release stovetop pressure cookers, place the pressure cooker in the sink and let cold water run over the edge. (Check your owner’s manual for more precise directions—various models operate differently.)
  • Beets should be tender all the way through when pierced with a metal carving fork. When they are cool enough to handle, slip off the skins and slice and dice as you wish.

Notes

The larger the beets, the more cooking time. Once I had 10 ounce beets and they needed 20 minutes!

Nutrition

Calories: 35kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 64mg | Potassium: 267mg | Fiber: 2g | Sugar: 6g | Vitamin A: 27IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

Chard and Fried Egg Tacos

Chard and Fried Egg Tacos are one of the easiest dinners on the planet. Ready in about 20 minutes.

Here’s how. Sauté chard stems with garlic. Mash some black beans with salsa. Soften tortillas in the oven. Pan-fry one egg per tortilla. When all is ready, spread tortillas with beans, top with chard, egg, salsa and cheese. Eat and enjoy.


Soft corn tortillas, topped with mashed black beans, sautéd chard, fried eggs, salsa, and cheese

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Fennel, Mint and Lemon Basil Salad

Simply refreshing, surprisingly delightful, light and lemon-y, this fennel, mint and lemon basil salad makes use of three ingredients found in this week’s farm share box.

Fennel, Mint and Lemon Basil Salad plated

fennel bulbs and fronds for Fennel, Mint and Lemon Basil Salad

You’ll want to slice the fennel as thinly as possible, a very sharp knife, or ideally, a culinary mandoline.

**IMHO, the pusher tool that comes with a slicing mandoline is worthless. I wear a no-cry glove to keep myself cut-free!!

Slicing fennel on mandoline for Fennel, Mint and Lemon Basil Salad


Fresh herbs and fennel fronds for Fennel, Mint and Lemon Basil Salad

Lemon basil has a similar slightly sweet flavor, like its cousin basil, with a lighter less pungent intensity. If you can only find regular basil, use only one tablespoon and add the grated zest of one lemon.

For a creamy contrast, serve with ripe avocado slices.

You’ll also love this Fennel, Orange, and Pickled Onion Salad.

**Adapted from Simply Recipes.

Thanks for being here–I’m stoked that you found me in this little corner of the web!

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  • Peruse my Pinterest boards for more vegetarian recipe ideas.
  • Find daily vegetarian and healthy living ideas on my Facebook page.
Fennel, Mint and Lemon Basil Salad plated
Print Recipe
0 from 0 votes

Fennel, Mint and Lemon Basil Salad

Prep Time15 mins
Cook Time23 hrs 45 mins
Course: Salad
Cuisine: Vegetarian
Servings: 4 servings.

Ingredients

  • 2 fennel bulbs
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1/8 teaspoon fine sea salt
  • 2 tablespoons finely chopped lemon basil
  • 2 tablespoons finely chopped mint leaves
  • 2 tablespoons finely chopped fennel fronds

Instructions

  • Trim the fennel bulbs. Slice them very thinly with a sharp knife or with a culinary mandoline.
  • Mix the olive oil, lemon juice, honey and salt until the honey is dissolved.
  • Pour over the fennel and mix in. Stir in the chopped herbs.
  • Cover and let the flavors meld for about 15 minutes before serving.

Spinach, Herb and Feta Cheese Custard

A cross between a frittata and crust-less quiche, this spinach, herb and feta cheese custard is another fine example of what to do with green leafy vegetables, be they spinach, chard or beet greens. This recipe also makes use of an assortment of herbs–whatever is on hand, mince them up.

Spinach, Herb and Feta Cheese Custard plated with salad

Spinach, Herb and Feta Cheese Custard baked and ready to cut
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