Place all of the ingredients in the pressure cooker. Season with salt. Cover and select the Root vegetable function. If the beets are large, increase the cooking time to 25 minutes.
Let the pressure release and remove the lid. Remove the beets. Discard the cooking liquid and orange zest. Let the beets cool, then peel and cut into thin wedges or cubes. Delicious in a salad or browned in a skillet. The beets will keep in an airtight container for 2 weeks in the refrigerator.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.