Kitchen

[mamamg]

I have the Cooks Essentials 8qt pressure cooker. So far I have made chili, pork spare ribs and pot roast using a chuck roast. The ribs I made were from the instruction book and the pot roast was Bob Wardens Perfect pot roast. The ribs were tough and the roast was tough and dry. I cooked the 3.5lb roast for 40mins following the directions. Also followed the directions exactly on the ribs. I have this same problem using my Fagor stove top cooker so I bought the electric thinking I would get better results but I'm not. What am I doing wrong. How much liquid is needed for a roast, partially covered, submerged. The taste of the roast and gravy was fantastic but the texture not as much. At this point contemplating returning as the teflon is flaking using only silicone utensils and browning in a pan on the stove top. But would like to make it work and maybe get a replacement. Thanks

[SharkE]

Meat in Tx. is tough. I bake my roast for hr. and a half at 350 then pressure cook for 45 min.

I know they show putting raw meat in a pressure cooker and cooking it from raw state, but, ewwwwwww I wouldn't do it.

I put cup of water in skillet when baking, then the same in pressure cooker. I bake ribs for an hr. in oven, then pressure cook for 25. Then put back in oven with BBQ sauce. I know Bob puts sauce in the pressure cooker, but, I think it just cooks off. LOL I want my ribs browned with sauce.

[SharkE]

I never understood the demos showing making chili and mac and cheese in a pressure cooker? why? unless your doing the beans from scratch I guess. How long does it take to boil macaroni LOL

[beach-mom]

Are you using enough liquid? My first chicken recipe turned out not so well - the meat was not that tender. I got the "Better than Bouillon" that Bob Warden recommends, and I haven't had a problem since. Sometimes I add a little more liquid than it calls for! I use mine a lot now. I hope you have better luck with yours!

[wagirl]

I don't generally put roasts in the pressure cooker but I think cutting a big one into pieces may make a difference and make sure your liquid is very flavorful with onion and garlic and herbs. and maybe the time needs to be adjusted too. You can re set it for more time after you have taken off the lid to check. I put a whole chicken in my p/c and it turns out great with fantastic broth too.

And as for pressure cooking chili and or mac n cheese in one, I do that all the time with the best results. It is quick and easy and no heating up my oven or stove top.

And as far as buying any pressure cooker with a Teflon interior---a huge no-no in my world. I don't buy anything non stick anymore. My p/c is a hard anodized so I can use any utensil in it. My Fagor wasn't non stick either. Just my opinion!!

[mamamg]

Can you tell me what brand your hard anodized p/c is? Update on the roast problem, I went to a high quality butcher and purchased a nice chuck roast. Used the exact same recipe. The roast turned out a wee bit better but not enough. I actually transferred it to my stove top cooker to try and salvage it. Also the broth/gravy tasted WAAAY different. Not as good as with the local grocery store roast. Not sure why. Followed recipe the same as last time. Pressure cooker is going back. Can't justify spending $100 on something that gives same results as my stove-top model. Thanks

[Campion]

I have NO luck pressure cooking a pot roast. For some reason, tough meats like that need long and slow moist cooking (slow cooker or dutch oven.) Every time I've tried my multicooker, I get a terrible result, so now I either slow cook or oven-pot roast it.

I suspect that the initial boiling at high temperature (when the liquid comes to boil and the temperature is above 212F) causes the meat fibers to shrink and toughen more than conventional slow or oven roasting would do.

I do pressure cook corned beef and it is also not as soft as when I slow cook it.

[RedTop]

My opinion is that cooking a 3.5 lb roast for 40 minutes is too long---unless the roast was frozen. I have taken meat straight from the freezer to the pressure cooker and cooked it for 40 minutes, but a thawed roast that size is totally overcooked in that length of time, which is why the end result was tough, dry meat. For this beef roast, I would have added enough liquid to almost submerge the meat, as well as 1-2 beef bouillon cubes for flavor. I would cook the meat on high for 15 minutes, then check it, turn it, and cook a bit longer if needed. To me, 40 minutes is just too long for this small roast. Rather than follow the cook times exactly, I suggest cooking for half the time suggested, then checking the meat, and go from there. If you cook the entire suggested time and check to find the meat ruined, there is no fix. If you cook half the time, check, and see that you only need 10 more minutes of cooking time, you have saved the meat from overcooking, and saved yourself time. Use the cookbook only as a guide; not the rule. Best wishes to you mamamg!

[violann]

Low heat, slow cooking, even in a pressure cooker. My meat never comes out dry. Also, be sure you start the coking process with the recommended amount of liquid.

[RichieRich]

are you sure you have the knob that turns on top set to pressure and not releasing the pressure?. if it doesn't reach temperature it won't cook right. the liquid should call for 1 to

1 1/2 cups liquid. if the lid is on right and the gasket is in the lid right and the pressure knob on top is on pressure. it should work fine. if its sealed right it can't run out of liquid. you will actually end up with more liquid than when you started.

if you can't remove the lid it's under pressure. I have the 6 qt but time doesn't count down till it reaches pressure. i've done many pot roasts and chuck roast pretty much falls apart.