Pressure Cooker Beet Pasta

Image of Caitlin Greene
Rated 5.0 based on 4 customer reviews
Pressure Cooker Beet Pasta
Pressure Cooker Beet Pasta


  • 1 bunch beets (about 5 small beets, greens removed)
  • ¼ cup warm vegetable broth
  • 2 tablespoons olive oil 
  • 1 teaspoon lemon juice
  • 1 clove garlic, chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • pinch red pepper flakes 
  • 4 to 6 cups cooked pasta


For best results, we recommend using:


  1. Scrub the beets well. Trim off the ends but do not peel.
  2. Place a steamer basket in a pressure cooker and add 1½ cups water. Arrange the beets on the rack.
  3. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 15 minutes High Pressure.
  4. Set steam vent handle to Venting to quick-release pressure.
  5. Beets should be tender all the way through when pierced with a metal carving fork. Run under cold water to cool and slip off the skins.
  6. Place beets, vegetable broth, olive oil, lemon juice, garlic, salt, black pepper, and red pepper flakes in a high-speed blender and blend until sauce is smooth.
  7. Toss sauce with pasta!
Mealthy tip:

For large beets, cut in half to reduce cooking time and ensure they cook through. 

Optional: pair with avocado, greens, and some tempeh!

Replace pasta with spiralized zucchini or a chickpea pasta for extra protein. For non-vegan, replace vegetable broth with bone broth. 


5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Jen the Mighty

Jen the Mighty says:

Earthy flavor from the beets is a great idea, and this is a really beautiful color. A feast for the eyes and the belly.

Image of Alli Shircliff

Alli Shircliff says:

I am a nutritionist and love that this is naturally such a beautiful color. Adding an earthy flavor to pasta is such a great idea!

Image of Tony  Latessa

Tony Latessa says:

Super easy and tasty. Has an earthy flavor, which I was not expecting. Great for a late summer pasta

Image of Lê Sang

Lê Sang says: