As I used my pressure cooker more and more, with the help of my Nana’s amazing experience with this kitchen tool, I began to understand it. With her guidance, I learned many things about it that can be applied to different cooking methods such as pressure cooker for braising and stewing.
Understanding the different ways to use a pressure cooker can be incredibly useful for those short on both time and kitchen space. It is much more convenient than other cooking methods due to its ability to reduce cooking times significantly while taking up only a small amount of room in the kitchen.
Braising and stewing in a pressure cooker are just some of the great ways to cook tougher cuts of meat, such as chuck roast, short ribs, and brisket. Usually, my Nana takes at least 8 hours to slow cook these dishes, but my pressure cooker could break down the tough connective tissue in these cuts of meat, making them tender and flavorful.
It also significantly reduces cooking times compared to traditional braising or slow-cooking methods. You can have a delicious meal in just an hour or two with a pressure cooker!
But, you can only successfully use a pressure cooker for braising and stewing if you understand how. So, here are some of the tips I’ve learned from my Nana when braising and stewing in a pressure cooker.
Tips when Pressure Cooker for Braising
Braising in the pressure cooker is similar to other cooking techniques, but there are some differences that you should into account.
Choose the Right Cut of Meat
My Nana taught me that when braising, it was important to select tougher cuts of meat like chuck roast or brisket. She explains that these types of meat are ideal for high-pressure and moist cooking techniques, as they become tender and juicy due to the slow and careful process of cooking.
Moreover, these cuts are typically less expensive than more tender cuts, making braising a budget-friendly option. It’s perfect for those who want to have an affordable yet delicious meal served on the table.
Brown the Meat First
Before adding the liquid to the pressure cooker, I always take the time to brown the meat on all sides in a hot skillet for optimal flavor and color. This step is essential to developing that rich, flavorful crust that helps hold the meat together during cooking and prevents it from falling apart. The extra effort of browning before braising will ensure that your meal has deep flavor and well cooked.
Leave the Bone
I often find recipes suggesting removing the bone before braising the meat in a pressure cooker, but I strongly believe that leaving it on results in far more flavor. The bone adds an unparalleled richness to the dish and helps to further enrich and deepen its taste, making it much more palatable. It can also be a great time saver as there is no need to spend time taking off the bone before cooking.
Tips when Pressure Cooker for Stewing
If you’re used to making beef stew in a Dutch oven or slow cooker, you might think the process is the same with a pressure cooker. However, there are a few things to keep in mind.
Adjust Cooking Time
Pressure cooking is a great option for those looking to save time in the kitchen. Compared to traditional methods, pressure cooking can be much faster. However, it is important to adjust your cooking time and liquid accordingly so you don’t end up with tough or dry meat. This type of precision will ensure that your meal comes out perfectly cooked every time!
Use Less Liquid
Moreover, the pressure cooker’s lid seals in steam and liquid, so it is important to use less liquid than when preparing food with a Dutch oven or slow cooker. Additionally, for optimal cooking results, be mindful of the capacity of your pressure cooker and do not exceed its limit when adding ingredients to make sure that you cook all the ingredients evenly.
Use Beef Chuck and Cut Evenly
When making stew in a pressure cooker, it might seem like buying pre-cut stew meat is the easiest option. But Nana said that might not be the best way to go. Pre-cut stew meat can be of different sizes, leading to uneven cooking.
To avoid this, we recommend buying beef chuck instead and cutting it into evenly sized pieces. This way, everything will cook at the same rate, and you’ll end up with a delicious and evenly cooked stew. So, consider grabbing a chuck roast next time you’re at the grocery store and cut it evenly. It might take a little extra time, but the end result will be worth it!
Avoid Cutting Vegetables in Small Pieces
The size of your vegetables is also the key to a perfect pressure-cooked stew! While chopping everything up into tiny pieces might be tempting, that’s not always the best approach. If you want to make sure that your carrots and potatoes don’t turn into mush, cut them into larger pieces that are roughly the same size as your meat cubes. That way, everything will cook evenly, and you’ll end up with perfectly tender veggies and meat.
Add the Peas After Pressure Cooking
If you’re a fan of adding peas to your stew, it’s important to keep in mind that these little veggies need special treatment in the pressure cooker. Overcooking can cause them to turn into a mushy mess, which is why it’s best to add them at the end of the cooking process. This way, they can be gently heated through without losing their texture or flavor. Adding peas at the end also gives your stew a burst of color, making it look even more delicious. So, to get the most out of your peas, wait until your stew is fully cooked before adding them in.
Whether you’re braising or stewing, the ultimate tip is that you should always make sure to read the instructions for using a pressure cooker before getting started. Taking just a few minutes to familiarize yourself with how your particular pressure cooker works can save you time and energy in the long run, as well as ensure that your meals turn out perfectly every time.
