Because many cuts of meat generally take so long to cook using conventional cooking methods, you’ll be surprised and pleased how quickly they cook up in the pressure cooker. Follow these tips, and your pressure-cooked meats and poultry will turn out tasty every time:
Always pat meat and poultry dry before seasoning with salt and freshly ground black pepper.
Sear and brown in hot oil for the best flavor and texture, unless otherwise indicated in the recipe.
Poultry can be prepared with or without the skin.
Tougher, less-expensive cuts of meat are better suited for the pressure cooker because cooking under pressure breaks the fibers down for fork-tender results.
Always let cooked roasts and whole poultry sit for 10 to 15 minutes before carving.
Most roasts should be sliced against the grain.
