Meats
When it comes to creating juicy, tender, flavorful meat dishes, the pressure cooker has no equal. Even budget cuts of meat that usually require slow,
The most important step when preparing meat in the pressure cooker is to sear meat to a crispy brown on all sides to seal in natural juices. The following recipes were written for fresh or completely thawed meats. To cook frozen meats, thaw one half hour or more so that the surface of the meat will sear crispy brown. Then increase the cooking times given in the recipes. Frozen beef, veal, and lamb should be cooked 25 minutes per pound. Frozen pork should be cooked 30 minutes per pound.
Cooking time will vary depending on the size and thickness of the cut, the distribution of fat and bone, the grade and cut of the meat, and the degree of doneness desired.
After cooking, if gravy is desired, stir 1 to 2 tablespoons of flour or cornstarch into 1⁄4 cup cold water. Heat cooking liquid in pres- sure cooker and slowly pour in flour mixture, stirring to blend. Heat to boiling, stirring constantly for 1 minute or until thickened. Season with salt and pepper.
The recipes in this section may be doubled. Be sure not to fill the pressure cooker over 2⁄3 full (see page 6). When the recipe is increased, the cooking time remains the same (see note on Stuffed Pork Chops recipe and Meat Timetable).
FOR MEAT, DO NOT FILL PRESSURE COOKER
OVER 2⁄3 FULL! NO PORTION OF THE MEAT SHOULD
EXTEND ABOVE THE 2⁄3 FULL MARK (SEE PAGE 6).
Operating the cooker without cooking liquid oR
allowing the cooker to boil dry will damage the cooker.
| BEEF POT ROAST |
| |
3 | pounds beef pot roast |
| Salt and pepper |
1 | tablespoon vegetable oil | 1 | onion, minced |
2 | cups water | 1 | bay leaf |
Pour vegetable oil into cooker. Turn heat selector to medium and brown roast well on all sides; remove roast. Pour water into cooker. Position trivet in cooker. Place roast in steamer basket on trivet. Season roast with salt, pepper, onions, and bay leaf. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES with a very slow, steady flow of steam escap- ing from the pressure regulator. Let pressure drop of its own accord. Thicken gravy, if desired.
Omit trivet if roast extends above the 2⁄3 full mark. |
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Nutrition Information Per Serving |
| 6 servings | |
444 Calories, 20 g Fat, 183 mg Cholesterol |
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| PORCUPINE MEATBALLS | ||
11⁄2 | pounds ground beef | 1 | tablespoon minced onion |
1⁄2 | cup uncooked white rice | 1 | cup tomato juice |
1 | teaspoon salt | 1⁄2 | cup water |
1⁄2 | teaspoon pepper |
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Combine meat, rice, salt, pepper, and onion. Shape into small meatballs. Heat tomato juice and water in cooker. Drop meatballs in juice mixture. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Let pressure drop of its own accord.
Nutrition Information Per Serving6 servings 296 Calories, 16 g Fat, 74 mg Cholesterol
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