ENGLISH
Meat and Poultry
•Remove all the visible fat from the meat or poultry. If you are preparing a complete cut of meat or poultry, such as a roast, cut it in such a way that it fits in the cooker without touching the sides.
•Meat and poultry cut up into small pieces cooks faster.
•To achieve best results, brown the meat or poultry with 2 to 3 tablespoons of vegetable or olive oil in the pressure cooker with the lid off and before adding the other ingredients. Do not overload the pressure cooker (never more than two thirds full). Brown the meat in batches, if necessary. Drain the excess fat and begin cooking as indicated in the recipe.
•Always cook meat and poultry with at least 1/2 a cup of liquid. If the cooking time exceeds 15 minutes, use two cups of liquid. Meats with preservatives or salted meats should be covered by the water.
•Never fill the pressure cooker more than 2/3 full.
•When you prepare a concentrated stock or soup, put all the ingredients in the pressure cooker and add water to half its capacity.
•Exact cooking times vary depending on the quality and quantity of the meat which is cooked. Unless the recipe indicates otherwise, the cooking times given are for 3 lbs of meat or poultry. Also, the larger the cut of meat, the longer the cooking time will be.
•After the cooking time is up, use the natural release method to allow the pressure to decrease naturally.
•When you cook beef or poultry with vegetables, begin by cooking the meat in stock or another liquid. Subtract from the cooking time recommended for the meat
the cooking time of the vegetable ingredient which takes longest to cook. Pressure cook the meat for this time. Release the pressure from the cooker using the automatic release method. Open the cooker and add the vegetables. Check the seasoning. Bring the pressure cooker up to pressure again and continue pressure cooking for the cooking time recommended for the vegetables.
If you want to add vegetables which cook rapidly, such as peas or mushrooms, do not pressure cook them at the same time as the other vegetables that take longer to cook. Add them to the cooker right before serving and boil them in the pressure cooker with the lid off until they are ready.
Example: if you are cooking a beef brisket (cooking time 35 minutes) with potatoes (cooking time 6 minutes) and sliced carrots (cooking time 1 minute), you should first cook the meat by itself for 29 minutes, then release the pressure, add the potatoes and cook for an additional 6 minutes. Finally, add the carrots and let them simmer for a couple more minutes until they are cooked.
MEAT AND POULTRY | APPROXIMATE | PRESSURE |
| COOKING TIME | LEVEL |
Beef/veal, roast or brisket | High | |
Beef/veal, (shanks) |
|
|
1 | High | |
Beef/veal, |
|
|
1 | High | |
Beef/veal, roast or brisket | High | |
Beef, dressed, 2 pounds | Low | |
Meatballs, | High | |
Beef, cured | High | |
Pork, roast | High | |
Pork, ribs, 2 pounds | 15 minutes | High |
Pork leg, smoked, 2 pounds | High |
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