Pressure Cooker times
I’ve been using my Tupperware microwave pressure cooker for a few weeks now and have fallen in love with it. No browning (unless I dirty a separate pan) but so quick, easy and cleanup is a breeze! Beef cheeks for the win! So far we’ve done everything at 900W x 30 or 31 minutes and it’s all been fine: combinations of protein (chicken thighs, beef cheeks, gravy beef, wallaby), vegetables and grains (pasta and rice).
If using a stove-top pressure cooker, brown meat first and add onion and garlic to get the flavour base going.
Make sure there’s enough liquid and that the pressure cooker is not over-filled.
Meat | Cut | Minutes (High pressure) | Serves (per person) |
Beef | Chuck ½ -1″ thick Chuck 1½ – 2″ thick | 15-20 25-30 | 180g |
Beef | Oxtails | 30 | 250g |
Beef | Shanks cut 1 – 1½” thick Shanks cut 1½ – 2½” thick | 25 25-30 | ½-1 shank |
Beef | Short ribs | 25 | 500g |
Lamb | Shank – 1″ pieces Shank – 2-3″ pieces | 16 +quick release 23+quick release | 1 shank |
Lamb | Shoulder pieces 1 – 1½” | 12-16 | 180g |
Pork | Ribs | 15+quick release | 500g |
Veal | Osso bucco | 18-20 | 1 shank |
Chicken | Whole 1.5 kg Whole 2 kg Boneless pieces Drumsticks | 18 +natural release 20 +natural release 4 +natural release 8 +natural release | 180g 180g 180g 500g |
Slow cooker times
Generally speaking, I don’t fuss about this too much. The slow cooker doesn’t do as well as the pressure cooker for vegetables such as onions, carrots and celery, so it’s a good idea to let these sweat a bit first in a pan until the onions are translucent. Brown the meat too, while you’re at it!
If you have the day, set the cooker on low and leave it until a couple of hours before mealtime. At the point, remove the lid, turn it up to high and let excess liquids evaporate. Add cream/coconut milk etc 30 minutes before serving.