Recipes

The moist heat of cooking with pressure is the
reason pressure cooking is a natural compliment
to beef, pork and poultry – tenderizing as it pene-
trates the meat with moisture. Poaching, braising
and stewing are all effective methods for the pres-
sure cooker; with substantially less liquid needed
because little or none is lost during cooking.
The amount of cooking time will vary
depending on the size, thickness, bone content,
as well as the shape and overall quality. Larger
pieces of beef will take the longest to cook, such
as pot roasts. Stewing type beef cut into smaller
chunks will take less time and should be cooked
accordingly. If meat has been sliced thinly it will
take a shorter time to cook, but this is not sug-
gested for very lean beef. The most tender cuts
of beef, chicken and pork are quickly prepared in
the pressure cooker and care should be taken
not to overcook them. Let the temperature rise
slowly for recipes with shorter cooking times,
and cook at the first red ring. This is especially
important if the meat cooks in its own juices or
with very little liquid.
Natural juices need to be sealed in by brown-
ing, and the naturally sealed in moistness will
produce tender results every time. It is a good
idea to brown beef prior to cooking in the pres-
sure cooker, although not essential. Chicken and
pork can be cooked without browning, which is
helpful when counting calories. The Pressure
Frypan is the perfect tool for browning because
of its waffle-textured bottom, but it can be done in
the other size pressure cookers with some care.
When browning, start
with one to two
tablespoons of hot oil.
Be sure to brown all
sides thoroughly, and
do not overcrowd the
pan if browning small
pieces. The meat can
be dredged in flour
before browning if
desired. This will
always give a richer,
more robust flavor.
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General Timing Information for Cooking Meat:
Beef Pork Lamb Veal
12-15 mins. per inch 15 mins. per inch 10 mins. per inch 8 mins. per inch
Oxtail (for stocks) Hocks Neck Breast
Short ribs Shoulder Shanks Rump
Stewing beef Riblets Riblets Steak
Blade roast Chops Shoulder Shoulder
Chuck roast Stew
Flank steak
Corned beef
Shanks
20 mins. per inch
Brisket