Cassoulet is a classic provincial French dish, which can take a few days to make when one has to soak

beans and
cook meat to the right tenderness. The Instant Pot Pressure Cooker yields a cassoulet in under an hour!

Ingredients:

 2 tablespoons olive oil

 2 pounds boneless pork ribs, cut into 1-inch chunks Salt and pepper to taste
 2 cups great northern beans (or similar)
 1 cup beef broth
 1 carrot, diced
 1 celery stalk, diced
 ½ white onion, diced
 2 tablespoons dried rosemary
 4 cloves garlic, minced
 2 cups herbed croutons
 1 cup goat cheese, crumbled (optional)

Instructions:

Heat olive oil to medium high heat in a large skillet. Sprinkle pork ribs with salt and pepper, then brown in the
skillet on all sides.
Add the pork to the Instant Pot Pressure Cooker, then add the beans, broth, carrot, celery, onion, rosemary and
garlic. Seal the pressure cooker and cook on the stew setting for 35 minutes.
Dish cassoulet into 4-6 large soup bowls, then top with equal amounts of croutons and goat cheese. Serve.
Serves 4-6.

The reality is that by the time the cooker has reached pressure, some meats will already be overcooked. So let’s
take a look at what cuts of meats are best for the pressure cooker and the tricky ones.

Restrict Cooking Liquid for Flavorful Pressure Cooked Meat

Vegetables can contribute to the pressure cooking liquid because they’re 80-95% water. And, this is important
because there is little to no evaporation from the pressure cooker. How evaporation from the pressure cooker
compares to conventional cooking?
Well, the same applies to meat! Fresh meat can be 45-70% water. Plus, if you add 10-15% more liquid for brined
and frozen meats you’re going to end up with AT LEAST and an additional cup of cooking liquid for each pound
of meat that goes into the pressure cooker. Those extra cups of liquid are not just the difference between a braise
and a soup. They’re also the difference between flavorful and tasteless.

So, that’s the second secret to marvelous meat in the pressure cooker: tightly control the amount of liquid that goes
into the pressure cooker in addition to the liquid-producing ingredients.
Unfortunately, once you overcook a piece of meat in the pressure cooker, there’s no going back. You’ll be left with
a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture
back into the meat. Earlier, I explained how ingredient size affects the cooking time. Well, that doesn’t just apply
to potatoes, it applies to meat, too. Actually, it applies to everything that goes into the pressure cooker. The same
slab of beef, for example, can have different pressure cooking times based on how it is sliced. Because the size
dictates how quickly the heat will get to the center of the meat. A roast, for example, has the longest distance for
heat to travel from the outside to the center of the meat. And, that’s about 45 minutes. If it’s sliced into 1-inch
stewing chunks, it will need 20 minutes. And broken-up ground beef, only about 5.

Don’t worry, the pressure cooking time chart lists the cooking times for just about any cut of meat. And no matter
how absurdly short the pressure cooking time sounds, you should try it. You can always double-check the results
with a meat thermometer. And, if the meat is not cooked to your liking, you can always pressure cook the meat
MORE but never LESS. And, that’s the third secret to marvelous meats!
Wrong Pressure Release Can Ruin Meat – here’s why & a cheat

When I pressure cooked my first roast, I was so excited. But then, I couldn’t recognize what was on that serving
platter! The roast had shrunken into a dark, tasteless, hard thing that…

Vivid Veggies & Opening Methods- Pressure Cooking School

We’re going to steam some broccoli and then I’m going to show you a technique that will turn any package of
frozen veggies into a delicious stew. But wait… there’s more!