How to Prepare Meat in a Pressure Cooker
Pressure Cooker Pros

How to Prepare Meat in a Pressure Cooker

Meat from bovine cattle prepared in a pressure cooker keeps all its nutritious value and aroma, we can adapt any family recipe of stews or casseroles, calculating the time to a third of the regular time, and reducing the liquid a little, this will allow the flavors to concentrate making the dishes tastier.

We must always remember that if we want the flavors to seep into the dish, it should be cold when cooking, if on the contrary we wish for the flavors to remain in the meat the liquid should be boiling. This is because when we introduce the meat it will sear keeping the flavors trapped in its fibers.

With the pressure cooker we can make the most of the remains such as veal tripe or feet, which have a high nutritious value and that are always cheaper, we can also use other meats that are a little less tender and through this method will turn out soft and tasty.

Meats prepared by pressure keep their entire flavor, since they are cooked in a closed environment and keep all their aromas.

Meat pudding

The difference between pudding and pie is that the first is salty and the latter is sweet like a dessert


  • 500 grams of ground meat
  • 100 grams of smoked ham
  • 1 cup of béchamel sauce
  • 3 eggs
  • ½ brown sugar butter
  • Salt and pepper to taste
  • 1 pinch of nutmeg
  • 2 tbsp. of boneless green olives, finely chopped
  • 1small lettuce
  • Breadcrumbs
  • 1 cup of pink sauce

Join the meat and the finely chopped ham, and knead a little, add the butter and beaten eggs, mixing well, add the pink sauce, the nutmeg and olives, season, taste and rectify salt.

In a mold with a lid greased with butter and sprinkled with breadcrumbs, place the meat dough, close it and place it in a bowl inside the pressure cooker, pour 2 cups water, cover and wait for the steam to come out, place the valve and count for 30 minutes, after these allow the steam to escape, open, let it sit for a little and turn it out onto a bed of clean lettuce leaves, serve.

Leave a Comment:

Nevenka says February 17, 2016

Hi,I’m a huge fan of curry but I’ve never heard of cooking curry in slow cooekr before. Never even thought about it but it sure sounds tasty. Believe the mean would have a very soft and tender texture to it. Will really try it one day. Thanks!WilsonWilson recently posted..

    Elizabeth says February 17, 2016

    Thanks for stopping by Nevenka!

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