All American 921 - Cooking in the Pressure Cooker

47
COOKING IN THE PRESSURE COOKER
Meat
When cooking meats, place empty cooker on stove to heat. Put fat in bottom of cooker and sear meat on all
sides to seal in juices. Add
1
⁄
2
-inch water to bottom of cooker (or the amount called for in the recipe), and
cook for time given in timetable or recipe. Follow instructions under Basic Cooking Instructions, page 47.
The length of cooking period for meats depends on the amount and distribution of the fat on the meat, the
amount of bone, toughness, size, thickness of cut, and the position of the meat in the cooker. Rolled roasts
require a longer cooking time per pound than unboned roasts, and short, chunky roasts require longer
cooking time than long, flat ones. Due to the difference in surface area of small roasts up to 3 or 4 pounds,
they require a longer cooking time per pound than larger roasts. Consequently, it is possible to give only
general rules regarding average cooking time for meats. Average times are about 8 to 10 minutes per pound
for rare, and at least 12 to 15 minutes per pound for well done. With a little experimenting, you will be able to
regulate the cooking time according to a particular cut of meat.
MEAT TIMETABLE
Beef Cook At 15 Pounds Pressure
Rump or chuck roast..............................................................................................12 to 15 min. per lb.
Corned beef............................................................................................................12 to 15 min. per lb.
Ground meat loaf......................................................................................................8 to 10 min. per lb.
Pot roast, thin...........................................................................................................8 to 10 min. per lb.
Pot roast, thick .......................................................................................................10 to 12 min. per lb.
Fresh tongue .....................................................................................................................35 to 45 min.
Tongue, smoked or cured...........................................................................................................60 min.
Round steak, 1" thick..................................................................................................................15 min.
Stew meat cubes...............................................................................................................15 to 20 min.
Hearts ...............................................................................................................................15 to 20 min.
Lamb or Mutton
Shoulder roasts......................................................................................................10 to 12 min. per lb.
Stew cubes.................................................................................................................................15 min.
Pork
Fresh ham ..............................................................................................................12 to 15 min. per lb.
Loin roasts .............................................................................................................10 to 12 min. per lb.
Shoulder roasts......................................................................................................12 to 15 min. per lb.
Pork chops, 1" thick ...................................................................................................................10 min.
Pork steak, 1" thick.....................................................................................................................10 min.
Pork shanks ......................................................................................................................20 to 30 min.
Spareribs
Spareribs....................................................................................................................................15 min.