22
23
Meat and Poultry
A host of great meals can evolve from meat and poultry when prepared in the pressure
cooker. Keep the following tips in mind when pressure cooking meat and poultry.
● Although not necessary, you may want to brown meat and poultry before pressure
cooking to add a different flavor and provide color to the finished dish. Browning is
easily done in the pressure cooker. Press
BROWN,
allow unit to preheat for 3 to 4
minutes, and brown
meat or poultry as desired.
● You may also place meat and poultry on the grill or under the broiler after pressure
cooking to give it last minute browning.
● Cooking time, especially for meat, will vary depending on the size and thickness of
the cut, the distribution of fat and bone, and the grade and cut of meat. Because of this
variability, the timetable on pages 23–24 should be used as a general guide only.
● When cooking larger pieces of meat, such as roasts, keep in mind that thickness rather
than weight is the most important factor in determining cooking time. The cooking
times found in the meat and poultry timetable are for roasts that are 2 to 3 inches thick.
If the roast is thicker than 3 inches, add 5 additional minutes to the cooking time.
● To cook, pour 1 to 1½ cups of water or other liquid into the cooking pot. If using the
cooking rack, position it in the cooking pot and then place meat or poultry on rack.
Close cover. Place quick pressure release valve on vent pipe. Cook using the
MEAT
or
POULTRY
preset and the time indicated in the timetable on pages 23–24. Release
pressure as indicated in the timetable.
● Thicken sauce or cooking liquid after pressure cooking is complete. This can be
accomplished by reducing the volume by pressing
SAUTÉ
and allowing the liquid to
simmer for 5 to 10 minutes. Another option is to add a thickening agent, such as flour
or cornstarch, to the cooking liquid. Stir 1 to 2 tablespoons of flour or cornstarch into
¼ cup of cold water. Press
SAUTÉ
and slowly add the flour mixture to the hot liquid.
Stir and heat to boiling. Allow to boil for 1 minute or until liquid is thickened.
● Cooking meat and poultry from a frozen state should be reserved only for emergencies
and considered only for smaller cuts of meat, such as chops, ribs, and steak. When
cooking from frozen, add about 50% more time than indicated in the timetable.
Meat and Poultry Timetable
With cooking pot in cooker body, press
BROWN
and preheat cooker. Brown meat or
poultry. Remove from cooker and press
CANCEL
. Pour liquid into cooking pot. Place
meat or poultry on rack in cooker. Close cover securely. Place quick pressure release
valve on vent pipe. Press
MEAT
or
POULTRY
and adjust time, if necessary, according to
the following timetable.
FOR MEAT AND POULTRY, DO NOT FILL COOKING POT OVER ⅔ FULL!
NO PORTION OF THE MEAT OR POULTRY SHOULD EXTEND
ABOVE THE ⅔ FILL LINE (SEE PAGE 7).
MEAT/POULTRY
PRESET BUTTON
COOKING
TIME
(Minutes)
PRESSURE
RELEASE
METHOD
BEEF
*Brisket or Corned Beef
(2 to 3 pounds)
MEAT–ROAST
55–65
Own Accord
Chuck Roast (2½ to 3 pounds)
MEAT–ROAST
45–50
Own Accord
Rump Roast (2½ to 3 pounds)
MEAT–ROAST
55–65
Own Accord
Oxtail
MEAT–ROAST
45–50
Own Accord
Shank
MEAT–CHOP/RIB
25–30
Own Accord
Short Ribs
MEAT–CHOP/RIB
30
Own Accord
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
12–13
Quick Release
LAMB
Lamb Shoulder Roast
(2½ pounds)
MEAT–ROAST
45–50
Own Accord
Stew Meat (1-inch cubes)
MEAT–CHOP/RIB
6
Quick Release
POULTRY
Chicken
(whole, 2½ to 3 pounds)
POULTRY
22–24
Own Accord
Chicken (pieces with bone)
POULTRY
10
Own Accord
Chicken Breast (boneless)
POULTRY
6–7
Own Accord
Cornish Game Hen
POULTRY
12–14
Own Accord
Turkey (pieces with bone)
POULTRY
13–15
Own Accord
Turkey Breast
(boneless, rolled roast, 2 pounds)
POULTRY
36–39
Own Accord
*Use lowest time for flat cut brisket. Use longest time for point cut brisket.
