Pressure cooking is a great way to quickly cook meats while still retaining moisture and flavor. The pressurized environment forces steam through the meat, tenderizing it in a fraction of the normal cooking time. When choosing meats for pressure cooking, cuts that are naturally tough due to connective tissues are ideal, as pressure cooking will break these down into gelatin. However, the question remains – what meat works best in the pressure cooker?
Tough Cuts of Beef
Tough cuts of beef that contain a lot of connective tissue are perfect for pressure cooking. The collagen in connective tissue breaks down into gelatin when cooked under pressure, transforming gristly cuts into fork-tender meat in a short time. Some of the best beef cuts to pressure cook include:
- Chuck roast
- Brisket
- Short ribs
- Flank steak
- Round roasts
- Beef shanks
When pressure cooked for 45-90 minutes, depending on size, these cuts become fall-apart tender with rich, beefy flavor. The meat easily shreds for dishes like barbecue pulled beef sandwiches or beef tacos. For pot roasts or steaks, cook just until a fork can pierce the meat and the center is cooked to your desired doneness.
Pork
Like beef, pork also benefits greatly from pressure cooking. Affordable cuts with connective tissue shine when cooked under pressure. Try pressure cooking:
- Pork shoulder/butt
- Country style ribs
- Pork shanks
- Pork belly
- Ham hocks
- Picnic roast
Cook for 45-90 minutes depending on size and your desired texture. The meat will become extremely moist and tender. Use in tacos, burritos, soups, or shred for bbq pulled pork sandwiches. For tender pork chops, cook bone-in or boneless chops for just 3-10 minutes under pressure.
Chicken and Poultry
Chicken and poultry also cook up moist and tender in the pressure cooker. Whole chickens can be cooked in 15-30 minutes or until the meat is fork-tender and registers 165F internally. Chicken parts like breasts and thighs take even less time, while chicken wings may only need 2-5 minutes under pressure. Other poultry like turkey breast, duck, and game hens can be cooked using the same method based on size and your desired doneness.
For bone-in cuts, pressure cooking under high pressure will make the meat literally fall off the bone. This method is perfect for cooking meats for soup stock, broth, or shredding. Boneless chicken breasts, turkey cutlets, or other boneless cuts will cook through evenly in just a few minutes under pressure without drying out.
Pork Ribs
Pork ribs become fall-off-the-bone tender with pressure cooking. Baby back ribs need only 6-8 minutes, while meatier spare ribs take 15-20 minutes at high pressure. The ribs come out with moist, flavorful meat that pulls neatly from the bones. Quickly grill or broil the ribs after pressure cooking to add a little char.
Sausage and Ground Meats
Uncooked sausage and raw ground meats like beef and turkey burgers can be cooked under pressure as well. Sausages may take just 3-10 minutes to cook through fully, retaining moisture without splitting. Burgers and meatballs may take just 5-8 minutes under high pressure to cook to a safe internal temperature while staying juicy.
When cooking ground meats, form patties and burgers slightly thinner than usual so they cook through quickly. Add just 1/2 cup water to the pressure cooking pot to create steam and prevent burning.
Fish and Seafood
Delicate fish and seafood cook perfectly under pressure. Fish fillets take just 3-5 minutes while lobster tails may take 2-3 minutes to cook through without becoming rubbery. Shrimp, scallops, and clams need only 1-2 minutes under high pressure. Add lemon juice or wine to the cooking liquid for extra flavor.
Use quick release when pressure cooking seafood to prevent overcooking. The fish will cook fully during the coming to pressure process so no extra time is needed once pressure is reached.
Vegetables
Pressure cooking isn’t just for meat. Vegetables cook very quickly under pressure, retaining more nutrients than other cooking methods. Hard vegetables like potatoes, sweet potatoes, beets, turnips and hearty winter squash take just 6-12 minutes to become fork tender. Quick cooking veggies like broccoli, carrots, green beans and peas need only 0-2 minutes under pressure.
simply place vegetable pieces or whole small vegetables into the pressure cooker pot and add 1 cup water or broth. Cook on high pressure for the minimum recommended time and quick release. Check for your desired tenderness and cook longer if needed. Toss with seasoning, olive oil or sauce after cooking.
Tips for Pressure Cooking Meat
Follow these tips for the best results when pressure cooking all kinds of meat:
- Cut meat into 1-2 inch chunks for even cooking.
- Brown or sear meats first for enhanced flavor.
- Add herbs, spices, onions, garlic, or other flavorings.
- Deglaze the pot after browning by adding 1/2 cup broth or water.
- Use enough liquid to create steam – generally 1/2 to 1 cup water or broth.
- Allow the pot to come to pressure naturally for best results.
- Use rapid pressure release for delicate seafood or quick-cooking vegetables.
- Let the pressure release naturally for large cuts of meat.
- Check meat for doneness and cook longer if needed.
- Use a meat thermometer for roasts, pork, and poultry.
Choosing a Pressure Cooker
Nearly any type of pressure cooker will work for cooking meat. Here are some things to consider when selecting a pressure cooker:
- Stovetop or electric: Stovetop models go directly on a burner while electric models plug-in. Electric models have more pre-programmed settings.
- Capacity: Consider what size pieces of meat you will cook and choose accordingly. Larger roasts need a bigger 6-8 quart cooker.
- Budget: Prices range from $50 – $200+ for high-end electric models.
- Safety features: Newer cookers have more safety mechanisms. Ensure any cooker has over-pressure relief.
- Ease of use: Electric models are simpler, stovetop takes practice.
With its fast cooking times, a pressure cooker is a smart appliance for cooking flavorful, tender meat in record time. Follow proper cooking times and release methods for perfect results every time. With the right techniques, almost any cut of meat can become a delicious pressure-cooked meal.
Conclusion
Pressure cooking is a great technique for cooking meat of all types to tender, flavorful perfection. Tough, fatty cuts of beef, pork, and chicken shine when pressure cooked by becoming extremely tender with moist, succulent meat. More delicate proteins like fish and seafood cook perfectly under pressure as well without becoming overdone. From roasts to ribs, burgers to chicken wings, pressure cooking seals in juices while intensifying flavor.
Choosing the right cuts of meat and proper cook times transforms even the most inexpensive tough meats into fork-tender masterpieces. An affordable pressure cooker pays for itself quickly by cutting cook times in half or more. With a little practice, you can start cooking juicy, delicious meat meals any night of the week.
| Meat | Cut | Cook Time |
|---|---|---|
| Beef | Chuck Roast | 45-90 minutes |
| Pork | Pork Shoulder | 45-90 minutes |
| Chicken | Whole Chicken | 15-30 minutes |
| Pork | Ribs | 6-20 minutes |
| Fish | Fish Fillets | 3-5 minutes |
| Shrimp | Raw Shrimp | 1-2 minutes |
| Potatoes | Whole Potatoes | 6-12 minutes |