Meat And Poultry - Presto Electric Pressure Cooker Plus Instructions And Recipes Manual

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.
22
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
BEEF
*Brisket or Corned Beef
(2 to 3 pounds)
Chuck Roast (2½ to 3 pounds)
Rump Roast (2½ to 3 pounds)
Oxtail
Shank
Short Ribs
Stew Meat (1-inch cubes)
LAMB
Lamb Shoulder Roast
(2½ pounds)
Stew Meat (1-inch cubes)
POULTRY
Chicken
(whole, 2½ to 3 pounds)
Chicken (pieces with bone)
Chicken Breast (boneless)
Cornish Game Hen
Turkey (pieces with bone)
Turkey Breast
(boneless, rolled roast, 2 pounds)
*Use lowest time for flat cut brisket. Use longest time for point cut brisket.
COOKING
TIME
PRESET BUTTON (Minutes)
MEAT–ROAST 55–65
MEAT–ROAST 45–50
MEAT–ROAST 55–65
MEAT–ROAST 45–50
MEAT–CHOP/RIB 25–30
MEAT–CHOP/RIB 30
MEAT–CHOP/RIB 12–13
45–50
MEAT–ROAST
MEAT–CHOP/RIB 6
POULTRY 22–24
POULTRY 10
POULTRY 6–7
12–14
POULTRY
POULTRY 13–15
POULTRY 36–39
23
PRESSURE
RELEASE
METHOD
Own Accord
Own Accord
Own Accord
Own Accord
Own Accord
Own Accord
Quick Release
Own Accord
Quick Release
Own Accord
Own Accord
Own Accord
Own Accord
Own Accord
Own Accord