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,
An 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.
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 5).
Operating the cooker without cooking liquid oR
allowing the cooker to boil dry will damage the cooker.
| BEEF POT ROAST |
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3 | pounds beef pot roast |
| Salt and pepper |
1 | tablespoon vegetable oil | 1 | onion, minced |
2 | cups water | 1 | bay leaf |
Pour 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 escaping 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 | |
297 Calories, 20 g Fat, 72 mg Cholesterol |
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| PORCUPINE MEATBALLS | ||
1 | pound lean ground beef | 1⁄4 | cup sliced celery |
1⁄3 | cup uncooked | 1⁄4 | cup chopped green pepper |
| white rice | 1 | cup tomato sauce |
2 | tablespoons tomato paste | 1⁄2 | cup water |
1 | teaspoon salt | 1 | tablespoon sugar |
1⁄4 | teaspoon pepper | 1⁄2 | tablespoon dry mustard |
1⁄2 | cup chopped onion |
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Combine ground beef, rice, tomato paste, salt, and pepper; mix well. Form into 8 balls. Place meatballs in cooker. Add onion, celery, and green pepper. Combine tomato sauce, water, sugar, and mustard. Pour over meatballs. Close cover securely. Place pressure regulator on vent pipe and cook 12 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Cool cooker at once.
Nutrition Information Per Serving | 4 servings |
350 Calories, 17 g Fat, 77 mg Cholesterol |
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