Rub and wash well the beets. Trim off and discard the stems and the roots.
Add a trivet or steamer basket to the pressure cooker, add cold water and arrange beets.
Close the lid and cook at High Pressure for 25 minutes for a crunchier texture and about 30 minutes for a softer texture, followed by a Quick Release. Check the blog post for timing suggestions based on the size of the beets.
Carefully open the lid, remove beets, let them slightly cool before peeling, slicing and serving.