Braising in the pressure cooker greatly speeds up the process and, if done right, can provide even more consistently tasty results than a normal braise.
This was our first attempt at braising in the pressure cooker and we liked the result. We’re not sure ‘braising’ is the right term here. Regardless, the timing is ideal for 1" / 2.5 cm cubes and would probably work for any tough cut, such as cheek or shank.
Braising in a pressure cooker is different to standard braise in that the amount of liquid you should use is greatly reduced. It is not necessary, nor desirable, for the meat to be completely covered by liquid. The meat will exude juices during the cooking process. Remove the meat then strain and reduce the liquid to make a sauce.
1 hour 15 minutes total: 15 minutes attended, 1 hour unattended
1000 g (servings 4 )