Pressure cooking vegetables with meat or poultry

When you pressure cook beef or poultry with vegetables, begin by cooking the meat in stock or another liquid. Subtract from the cooking time recommended for the meat the cooking time of the vegetable ingredient which takes longest to cook. Pressure cook the meat for this time. Release the pressure from the cooker using the automatic release method. Open the pressure cooker and add the vegetables. Check the seasoning. Bring the pressure cooker up to pressure again and continue pressure cooking for the cooking time recommended for the vegetables.

If you want to add vegetables which cook rapidly, such as peas or mushrooms, do not pressure cook them at the same time as the other vegetables that take longer to cook. Add them to the cooker right before serving and boil them in the pressure cooker with the lid off until they are ready.

Example: if you are cooking a beef brisket (cooking time 35 minutes) with potatoes (cooking time 6 minutes) and sliced carrots (cooking time 1 minute), you should first cook the meat by itself for 29 minutes, then release the pressure, add the potatoes and cook for an additional 6 minutes.

Finally, add the carrots and let them simmer for a couple more minutes until they are cooked.