Pressure-Cooker Rosemary Beets

• 5 large fresh beets (about 3-1/2 pounds)
• 1 tablespoon olive oil
• 1 medium red onion, chopped
• 2 garlic cloves, minced
• 1 medium orange, peeled and chopped
• 1/3 cup honey
• 1/4 cup white balsamic vinegar
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 3/4 teaspoon salt
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon coarsely ground pepper
• 1 cup crumbled feta cheese

1. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Scrub beets, trimming tops to 1 in.; set on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. Press cancel.
2. Remove beets and cool enough to handle. Remove trivet; discard cooking juices. Wipe pot clean. Peel and cut beets into wedges.
3. Select saute setting; adjust for medium heat. Add oil. When oil is hot, cook and stir onion until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in orange, honey, vinegar, rosemary, thyme, salt, Chinese five-spice, pepper and beets; heat through. Press cancel. Serve warm, or refrigerate and serve cold. Serve with a slotted spoon; sprinkle with cheese.

fresh beets, olive oil, red onion, garlic, orange, honey, white balsamic vinegar, fresh rosemary, thyme, salt, ground pepper, feta cheese

Taken from www.tasteofhome.com/recipes/pressure-cooker-rosemary-beets/ (may not work)