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Pressure Cooking Meat and Poultry |
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Print this Recipe For best flavor and appetizing color, brown meats before cooking. Browning caramelizes the sugars in the meat and imparts luscious flavor. However if you're pressed for time, this step isn't absolutely necessary. In a pinch, you can fake a "brown" color by basting a roast with soy sauce prior to cooking. Once cooked, no one will ever be able to guess your quick trick to your roasted meat-look and golden brown gravy. The broiler can also be used to brown up ribs, shanks or chops after pressure-cooking. Times in the chart below are based on using a natural pressure release. Use the amount of liquid required by your pressure cooker. If meats are frozen, add 5 minutes to the time for each inch of thickness. When cooking frozen chicken, add 1 minute for parts and 1 minute per pound for a whole bird. Frozen Turkey? Add 4 minutes per inch of thickness. Meat and Poultry/Approx. Cooking Time at Full Pressure BEEF: Naturally release pressure unless indicated. Brisket up to 2 pounds/45 min 2-3 pounds/45-55 min 3-4 pounds/55-60 min 4-5 pounds/60-70 min Roast 13-15 minutes/pound Shanks 1 to 1-1/2 inches/25 min 1-1/2 to 2-1/2 inches/25-35 min Short Ribs (Flanken)/25 min Steak, round or chuck 1/2 to 1-inch thick/15-20 min 1 to 1-1/2 inches/20-25 min 1-1/2 to 2 inches/25-30 min Stew meat, cubed/16 min LAMB: Naturally release pressure unless indicated. Breast, riblets/20 min + quick release Chops/10 min for under 1-inch thick; 11 min for over. Leg, cubed/6 min + quick release Neck shoulder, slices, with bone 1-inch/16+quick release 2-3 inches/23 + quick release Roast (shoulder or leg), 3 pounds/35-40 min Shanks/25-30 min Shoulder cubes, boneless/12-16 min PORK: Naturally release pressure unless indicated. Ham, slices, uncooked, 1-inch thick/12 min Ribs (with or without bone)/15 min + quick release Roast, (shoulder arm, bone-in)/14 min per pound trimmed weight Roast, (shoulder blade, boneless)/12-13 min per pound trimmed weight Steaks or chops 1/2 to 3/4" thick/4-5 min 3/4-1"/5-6 min 1-1/4 to 1-1/2"/7-8 min Stew meat/8 min POULTRY: Naturally release pressure for time indicated; then quick release remaining pressure. Chicken breasts w/bone/7 min + 4 natural release Chicken, boneless breasts, thighs/4 min + 4 natural release Chicken, cubed, boneless/4 + quick release Chicken, drums, thighs w/ bone/8 + 4 natural release Cornish Hen, whole 1 pound/6 + 6 natural release 1-1/2 pound/8 + 6 natural release Tenderloin, cubed/4 + quick release Turkey boneless thigh/8 + natural release Turkey drumstick 1 to 1-1/4 pounds/12 + natural release Turkey thigh w/ bone (Natural release on both): 1/2-1 pound/12-14 min 1 to 1-1/2 pounds/14-16 min Turkey, boneless breast/20 + natural release VEAL: Naturally release pressure. Breast (3-4 pounds)/40-50 min Chops, steak 1/2 inch/6 min 3/4 to 1 inch/ 8 min Cubed stew meat/8 min Roast, shoulder, boneless 2-1/4-3 pounds/45 min 3-1/2 to 4 pounds/50-55 min Shanks/18-20 min This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Pressure Cooking Vegetables Pressure Cooking Grains and Rice Pressure Cooking Fruits Basic Rules of Pressure Cooking Pressure Cooking Meat and Poultry Making a Foil Sling Guidelines for One-Pot Meals Pressure Cooker Troubleshooter |
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