Steaming Meat: Using Your Pressure Cooker Perfectly

Steaming meat in a pressure cooker is a great way to lock in flavour and moisture. It's a quick and convenient method that can tenderise even the toughest cuts of meat.

The pressure cooker works by creating steam, which raises the boiling temperature of water. This means that food can cook faster, and at a higher temperature, than it would on a conventional stove.

There are a few things to keep in mind when steaming meat in a pressure cooker. Firstly, don't drown the meat in liquid. While liquid is necessary for the cooker to reach pressure, too much can dilute the flavour of the meat. It's best to use just enough liquid for the cooker to reach pressure and let the meat release its own juices as it cooks.

Secondly, be sure to use fresh herbs, as pressure cooking can infuse the flavour of all ingredients together. Fresh herbs will add their oils and water to the dish, enhancing the flavour.

Finally, take your time and use natural release for most meat-centred recipes. This will slowly bring down the temperature of the meat and prevent juices from evaporating, leaving you with a tender and tasty dish.

Use a steamer basket or trivet

Using a steamer basket or trivet is a great way to steam meat in a pressure cooker. This method allows you to cook ground meat, whole roasts, or small chunks of meat. Here is a step-by-step guide on how to use a steamer basket or trivet for steaming meat:

Firstly, place the steamer basket or trivet inside the inner pot of your pressure cooker. Make sure you have the right size and type of basket or trivet that fits your pressure cooker model. You can usually find these accessories specifically designed for pressure cookers.

For ground meat, simply place it directly on the trivet or in the steamer basket. If you are cooking frozen ground meat, you can follow the same steps but increase the cooking time accordingly. This method is convenient and hands-off, allowing you to cook ground meat without the need for constant stirring or monitoring.

If you are cooking a whole roast, it is best to cook it on high pressure for 20 minutes per pound of meat. For small chunks of meat, cook on high pressure for 15 minutes per pound. Ensure that you add at least 1 to 1.5 cups of water or stock to the inner pot as the steam created is crucial for pressure cooking.

Additionally, you can enhance the flavour of your meat by seasoning or using a rub of your choice before placing it in the pressure cooker. Using the Sauté function, you can sear the meat to lock in the juices and create a delicious crust. Once you are happy with the level of browning, you can then switch to the Pressure or Manual mode for the remainder of the cooking process.

Lastly, it is important to follow the recommended cooking times and pressure release methods for the specific type of meat you are cooking. For example, a natural pressure release is ideal for most meat dishes, as it slowly releases the pressure and prevents the meat from drying out. By following these steps and adapting them to your specific meat and pressure cooker, you will be able to steam meat to perfection using a steamer basket or trivet.

Sear meat first for flavour

Searing meat before pressure cooking is a great way to develop flavour and improve the texture of your dish. The process, known as the Maillard reaction, involves browning the meat to create a rich flavour without overcooking or steaming it.

Choosing the Right Cut of Meat

When searing meat in a pressure cooker, opt for cuts with enough fat and connective tissue to stay moist and tender, even after browning and pressure cooking. Good options include chuck roast, stew meat, pork shoulder, and chicken thighs.

Preparing the Meat

Before searing, cut the meat into evenly sized pieces to ensure consistent cooking and browning. Then, season the meat generously with salt, pepper, or your favourite spice blend. Don't hold back on the seasoning—this is your chance to build flavour.

Setting Up Your Pressure Cooker

Use the sauté function on high heat and let it fully preheat. This step is crucial for proper searing and developing a flavourful crust on your meat. Don't skip it!

Adding Oil

Once your pressure cooker is hot, add a cooking oil with a high smoke point, such as canola, vegetable, or coconut oil. You only need enough to coat the bottom of the pot—about 1-2 tablespoons should be sufficient. Avoid using olive oil, which has a lower smoke point and may burn at high temperatures.

Browning the Meat

Place your seasoned meat pieces in the pressure cooker, making sure not to overcrowd the pot. Leave some space between each piece so they can brown evenly. Work in batches if needed.

Let the meat sear undisturbed for 3-5 minutes per side, until a deep golden crust forms. Then, remove the browned meat and set it aside. Repeat with the remaining batches, adding more oil if necessary. Patience is key—don't rush the browning process!

After browning, you'll likely see some browned bits stuck to the bottom of the pot. These are packed with flavour. To prevent a burn warning and incorporate those tasty bits into your dish, deglaze the pot by adding a splash of cooking liquid (water, broth, or wine) and scraping up the bits with a wooden spoon.

Now you're ready to pressure cook the browned meat according to your recipe.

Tips for Achieving Perfect Browning

• Use a high smoke point oil: Avocado oil, canola oil, grapeseed oil, and refined coconut oil are great choices.
• Don't overcrowd the pot: Overcrowding can cause the meat to release moisture and steam instead of searing, resulting in less browning and flavour development.
• Let the meat sear undisturbed: Resist the urge to flip the meat too frequently. Let it sear for 3-5 minutes to develop a golden brown crust before flipping.
• Deglaze the pot: The browned bits stuck to the bottom of the pot (called fond) are full of flavour. Deglazing incorporates these flavours into your dish and prevents a burn warning during pressure cooking.

Browning meat triggers the Maillard reaction, a chemical process that creates hundreds of new flavour compounds and a brown colour. This reaction occurs quickly at around 300°F, which the pressure cooker's sauté function reaches. By searing the meat first, you maximise this flavour-building reaction.

In addition to the Maillard reaction, browning meat also causes caramelisation of the natural sugars on its surface, creating complex nutty, sweet, and bitter notes. The pressure cooker's high heat caramelises the meat's exterior while keeping the inside juicy.

Don't use too much liquid

While it's important to add enough liquid to your pressure cooker, you should be careful not to add too much. Here's why:

Less Evaporation

Food cooked in a pressure cooker is in a closed environment, which means there is significantly less evaporation than in an open pot on the stove. If you add too much liquid, your finished dish might lack flavour, and any sauce you make might be too thin.

Flavour

Meat cooked in a pressure cooker will release its own juices, so you don't need to add too much liquid. The juices will create a flavorful liquid for the meat to braise in.

Pressure

Your pressure cooker needs open space for the pressure to build. If you add too much liquid, it might not come to pressure at all.

Use natural pressure release

Using the natural pressure release method is essential when cooking meat in a pressure cooker. This is because the super-heated meat needs time to slowly cool down, preventing the high-temperature juices inside from evaporating away. This will leave you with a tough, dry lump of meat fibres.

The natural pressure release method is simple: once active cooking is finished, turn off the heat and forget about your pressure cooker for about 10 minutes while the pressure comes down by itself. This will take between 10 and 30 minutes, depending on the model of your pressure cooker, the type of food, and how full the cooker is.

Using the natural pressure release method will ensure your meat is tender and juicy. It is worth noting that this method is not suitable for steamed or boiled meats, but ideal for braised meats.

The natural pressure release method is also suitable for cooking foods that increase in volume or foam, like dried beans and legumes, soups, or any other foods that are primarily liquid.

Cook frozen meat for longer

When cooking frozen meat in a pressure cooker, it's important to keep in mind that the cooking time will be longer—anywhere from 50 to 100% longer than the recommended time for cooking thawed meat. This is because the frozen meat will slow down the heat-up process, and it will take longer for the liquid to reach a boil and build pressure. Depending on the amount of meat, it could take up to twice as long for the pressure cooker to reach the desired pressure, which may be around 20-40 minutes.

To ensure even cooking, it's recommended to brown as much of the frozen meat as possible before adding the liquid. This will add extra flavour to the dish. When adding the liquid, make sure the meat is completely covered, and use enough liquid for the cooker to reach pressure. You can use water, stock, wine, unsweetened fruit juices, or leftover bean/steaming liquid. Additionally, add some aromatic vegetables and spices to enhance the flavour.

It's important to note that steaming or braising frozen meat is not recommended, as it can result in uneven cooking. Boiling is a better option, as it allows heat to penetrate the meat more evenly and quickly.

When cooking frozen meat, always use a natural pressure release. This will give the meat time to rest and prevent it from becoming chewy and rubbery.

For ground meat, the recommended pressure cooking time is usually 5 minutes. However, if the frozen ground meat is in a solid block that is at least 1-inch thick, double the cooking time to 10 minutes. For frozen chicken pieces, increase the cooking time by 50%, so pressure cook them for 15 minutes instead of the recommended 10 minutes for thawed chicken.

It's important to adjust the cooking time according to the thickness of the meat. Increase the cooking time by 50% or more, especially for thicker cuts of meat. Additionally, avoid pressure cooking large slabs or blocks of frozen meat, as the outside will be overcooked while the centre remains undercooked.

Always use a meat thermometer to check the internal temperature of the meat after cooking to ensure it has reached a safe temperature. For beef, pork, veal, and lamb, the recommended internal temperature is 145°F, while for ground meats, it's 160°F, and for chicken and poultry, it's 165°F.

Frequently asked questions