With whipped cream and a sprinkle of nutmeg, this egg custard pie tastes delicious whether it’s served warm or cold. This pie was made by my 78-year-old grandmother.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 4 cups beets |
Ingredients
- 6 medium beets
- 1 cup water
Instructions
- Cut off the top and bottom nubs of the beets and scrub them until the outer skin doesn’t have any brown color spots left. Cut large beets in half to keep the beet diameters consistent.
- Place beets in a single layer on top of a wire rack in the bottom of a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes for chewy beets and 20 minutes for soft beets. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Reviews
My medium-sized beets were perfectly cooked at 15 minutes. This will be my new go-to method when I need cooked beets for a recipe.