Kitchen

[thegroomsmom]

I am using a new W. Puck pressure cooker for the first time. Made a pot roast. Once I cooked it for an hour and a half it was tender, but not before. The vent was closed and the timer was originally set for 30 minutes per the recipe. What gives?

[Poodlepet2]

You are not being totally clear on this. I looked this up in a few of my PC cook books and it would take at least an hour to an hour in a half for a 3-4 lb roast-under pressure on High. My Cooks Country Test Kitchen for the PC has two recipes. One took 1 1/2 hrs for a 3-4 lb Chuck roast at high pressure, but the next one took 30 minutes. The difference is that they sliced up the 30 minute roast, so yes, it did cook in less time. As long as it was tender and moist, that is what matters. Remember however, pressure cooking is not necessarily instant cooking, but I think it's pretty wonderful if you can get that "cooked all day flavor" in 1 1/2 hrs vs. 8-10 hrs in a crock pot. Poodlepet

[wagirl]

I'm not too fond of cooking a pot roast in my p/c. I prefer it done slow in a crock pot or oven where you brown it up first and season well and then put your liquid around it. Half the deliciousness of pot roast is the smell all thru the house. But I totally LOVE doing a whole chicken in one. It turns out awesome plus you get the stock from it too. But it does sound like you didn't give it enough time, like poodle said.