To really get as much of the chewiness out as possible, it’s usually necessary to braise (i.e. Since it will take the liquid longer to boil, you can expect a longer processing time. Wipe the meat dry with a clean cloth and cut it into small pieces for packing into canning jars. This can be simple like just add water, or you can use a tomato base or bouillon. It can cook rice, make homemade yogurt, cook and tenderize meat, create delicious desserts and so much more. But you need to use a pressure cooker that can handle the required PSI setting, such as the T-fal Pressure cooker and pressure canner. Here are my do’s and don’ts for getting the most flavor out of your pressure cooked meat. Please follow all safety guidelines when pressure cooking your meat. Amounts of liquid and cook time will vary according to the amount of meat you use as well as the altitude you are cooking at. It helps to cook meat items much faster whereas the items like chickpea and beans are ready in less than an hour. Better yet, pressure cooking allows you to prepare foods up to 70 percent faster, on average, than conventional cooking methods do, which means you save energy in addition to your precious time. Cut all meat, cooked and uncooked, from the bones before packing. First things first, you should know that it is entirely possible to pressure cook frozen meats. DO brown or broil it. When the meat becomes too tough, you need to know how to tenderize cooked meat. The pressure cooker can tenderize the most stubborn cut of meat and turn tough chewy fibers into gelatin, but a few wrong moves can turn meat into a shriveled tasteless lump. If you didn't cook one of these cuts long enough, you can certainly recook it in liquid to tenderize it. Read more: How to Cook a Tender Steak on the Stove Tenderize a tough roast that's already cooked by pounding it, cutting it against the grain, adding some marinade or commercial tenderizing agents or braising the meat. This method requires less prep time to get ready to can. Be sure that the meat is fully submerged in liquid before you cook. You may brown and lightly season the meat if desired but it's not necessary. I usually do some in each size. Easily boil the meat in the cooker. Your cooker's manufacturer is a good source for recipes, or look to pressure cooker websites like Miss Vickie's for timing charts. It’s a game-changer for weeknight dinners, churning out dishes that usually take hours, like roasts and braises, into ones that cook up no time at all. Properly canned meat can have a shelf life of years and also provides the convenience of cooked meat for making quick meals. When you cook frozen meat, it’s going to take longer for the appliance to reach pressure since the frozen piece of meat is basically a large cube of ice that will cause the liquid in the cooker to heat up slowly.