Place beets on trivet in pressure cooker and add 1 cup of cold water (if using 8 quart pressure cooker add 1 ½ cups cold water).
Cook on HIGH PRESSURE for 13 to 30 minutes (refer to chart in notes on timing), followed by a quick pressure release. Test beets for tenderness with a fork. Let cool and then peel beets and slice or cube as desired.
Place beets in clean glass mason jars or plastic canning jars.
For the Brine
Combine the vinegar and water in a microwave-safe measuring cup or bowl and heat for 1 ½ minutes. Stir in sugar, salt and peppercorns until sugar and salt are dissolved.
Pour the brine over the cut beets until fully submerged. Cover and let sit at room temperature for up to 24 hours. Then place beets in fridge. Can be enjoyed right away and lasts up to 6 weeks in the fridge.
Beet Cooking Times:
Less than 5" circumference - 11 - 13 minutes
5" - 6" circumference - 13 - 20 minutes
6" - 7" circumference - 20 - 27 minutes
7.5" and more circumference - 28 - 35 minutes
*If your beets are not to your desired doneness, simply place lid back on instant pot and cook an additional minute or two until desired texture is reached. These beets are NOT shelf stable and MUST be stored in the refrigerator.