PRESSURE COOKING MEAT AND POULTRY

Steps:

• 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 PressureBEEF: 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/poundShanks1 to 1-1/2 inches/25 min1-1/2 to 2-1/2 inches/25-35 min Short Ribs (Flanken)/25 minSteak, 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 minStew meat, cubed/16 minLAMB: Naturally release pressure unless indicated.Breast, riblets/20 min + quick releaseChops/10 min for under 1-inch thick 11 min for over.Leg, cubed/6 min + quick releaseNeck shoulder, slices, with bone1-inch/16+quick release2-3 inches/23 + quick releaseRoast (shoulder or leg), 3 pounds/35-40 minShanks/25-30 minShoulder cubes, boneless/12-16 minPORK: Naturally release pressure unless indicated.Ham, slices, uncooked, 1-inch thick/12 minRibs (with or without bone)/15 min + quick releaseRoast, (shoulder arm, bone-in)/14 min per pound trimmed weightRoast, (shoulder blade, boneless)/12-13 min per pound trimmed weightSteaks or chops1/2 to 3/4" thick/4-5 min3/4-1"/5-6 min1-1/4 to 1-1/2"/7-8 minStew meat/8 minPOULTRY: Naturally release pressure for time indicated then quick release remaining pressure.Chicken breasts w/bone/7 min + 4 natural releaseChicken, boneless breasts, thighs/4 min + 4 natural releaseChicken, cubed, boneless/4 + quick releaseChicken, drums, thighs w/ bone/8 + 4 natural releaseCornish Hen, whole1 pound/6 + 6 natural release1-1/2 pound/8 + 6 natural releaseTenderloin, cubed/4 + quick releaseTurkey boneless thigh/8 + natural releaseTurkey drumstick1 to 1-1/4 pounds/12 + natural releaseTurkey thigh w/ bone (Natural release on both):1/2-1 pound/12-14 min1 to 1-1/2 pounds/14-16 min Turkey, boneless breast/20 + natural releaseVEAL: Naturally release pressure. Breast (3-4 pounds)/40-50 minChops, steak1/2 inch/6 min3/4 to 1 inch/ 8 minCubed stew meat/8 minRoast, shoulder, boneless2-1/4-3 pounds/45 min3-1/2 to 4 pounds/50-55 minShanks/18-20 min