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
|Beef||Shanks cut 1 – 1½” thick|
Shanks cut 1½ – 2½” thick
|Lamb||Shank – 1″ pieces|
Shank – 2-3″ pieces
|16 +quick release|
|Lamb||Shoulder pieces 1 – 1½”||12-16||180g|
|Veal||Osso bucco||18-20||1 shank|
|Chicken||Whole 1.5 kg|
Whole 2 kg
|18 +natural release|
20 +natural release
4 +natural release
8 +natural release
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.