Pressure cooking transforms tough, inexpensive cuts of meat into fork-tender masterpieces in a fraction of the time required by traditional braising methods. Lamb shanks that normally require three hours of slow simmering emerge falling-off-the-bone tender in under an hour. Beef brisket becomes meltingly soft. Chuck roast develops the deep, complex flavours that usually require all-day cooking.
This guide covers everything you need to know about pressure cooking meat, from understanding which cuts work best to mastering timing and techniques for consistently impressive results.
Why Pressure Cooking Works for Meat
Tough cuts of meat contain high amounts of collagen, the connective tissue that makes these cuts chewy when cooked quickly. In traditional cooking, collagen slowly converts to gelatin through extended exposure to moist heat—this is why braised dishes need hours of gentle simmering.
The pressure cooker accelerates this process dramatically. The elevated temperature (approximately 120°C versus 100°C in conventional cooking) speeds collagen conversion, while the sealed, moist environment ensures the meat stays juicy. What takes 3-4 hours in a Dutch oven takes 45-60 minutes under pressure.
đź’ˇ The Collagen Factor
Cuts high in collagen—like chuck, brisket, shanks, and shoulder—actually become MORE tender with pressure cooking. Lean cuts like chicken breast or pork tenderloin, which have less collagen, are more prone to drying out and require careful timing to avoid toughness.
Best Cuts for Pressure Cooking
Beef
The pressure cooker excels with beef cuts that would traditionally braise:
- Chuck roast: The classic pot roast cut, beautifully marbled and perfect for shredding
- Beef cheeks: Intensely flavoured and incredibly tender when pressure cooked
- Brisket: Both flat and point cuts work wonderfully
- Short ribs: Bone-in for maximum flavour
- Osso buco (beef shin): The marrow adds richness to sauces
- Oxtail: Gelatinous and deeply flavourful
Lamb
Australian lamb is perfect for pressure cooking:
- Lamb shanks: Perhaps the most popular pressure cooker cut—fork-tender in 40 minutes
- Lamb shoulder: Bone-in or boneless, ideal for pulled lamb
- Lamb neck: Underrated cut with exceptional flavour
- Leg of lamb: Boneless portions cook evenly
Pork
- Pork shoulder (Boston butt): The go-to for pulled pork
- Pork belly: Becomes meltingly tender
- Ribs: Baby back or spare ribs, finish under the grill for crispness
- Ham hocks: Perfect for soups and adding flavour to beans
Chicken
- Whole chicken: Incredibly moist and convenient
- Thighs and drumsticks: Dark meat stays juicy and absorbs flavours well
- Chicken breast: Requires careful timing but produces very tender results
Essential Techniques for Perfect Meat
Brown the Meat First
Use the sauté function to brown meat before pressure cooking. This Maillard reaction creates deep, complex flavours that can't be achieved otherwise. Brown in batches to avoid overcrowding, which causes steaming rather than browning.
🔑 Key Takeaway
While browning is optional, it significantly improves the final flavour. If you're short on time, brown at least one side of the meat. The difference in taste is worth the extra few minutes.
Use Adequate Liquid
Most electric pressure cookers require at least one cup (250ml) of liquid. Options include:
- Beef, chicken, or vegetable stock
- Wine (red for beef/lamb, white for pork/chicken)
- Tinned tomatoes or tomato passata
- Beer or cider
- Water (in combination with flavourful ingredients)
Use the Trivet When Appropriate
For whole chickens or roasts where you want to keep the meat above the liquid, use the trivet that came with your pressure cooker. This prevents the bottom from becoming too soft while the top stays dry.
Always Use Natural Release
Quick pressure release causes muscle fibres to contract rapidly, squeezing out moisture and making meat tough. Always allow at least 10-15 minutes of natural release for any meat dish. For large roasts, full natural release (until the float valve drops on its own) produces the best results.
⚠️ Critical Tip
Never use quick release on large cuts of meat. The rapid pressure change toughens the meat significantly. Plan for 15-30 minutes of natural release time when calculating your total cooking time.
Cooking Times Guide
These times are for high pressure cooking. Adjust based on your preferences and specific cooker model:
Beef
- Chuck roast (1kg): 60-75 minutes + natural release
- Beef cheeks: 50-60 minutes + natural release
- Brisket (1.5kg): 75-90 minutes + natural release
- Short ribs: 45-50 minutes + natural release
- Beef stew cubes (2.5cm): 20-25 minutes + natural release
- Mince (for sauce): 5-10 minutes + quick release
Lamb
- Lamb shanks: 35-45 minutes + natural release
- Lamb shoulder (1.5kg): 60-75 minutes + natural release
- Lamb stew cubes: 15-20 minutes + natural release
- Lamb neck: 40-50 minutes + natural release
Pork
- Pork shoulder for pulling (1.5kg): 60-75 minutes + natural release
- Pork belly: 25-30 minutes + natural release
- Baby back ribs: 20-25 minutes + natural release (finish under grill)
- Spare ribs: 25-30 minutes + natural release
Chicken
- Whole chicken (1.5kg): 25-30 minutes + natural release
- Bone-in thighs/drumsticks: 10-15 minutes + natural release
- Boneless thighs: 8-10 minutes + natural release
- Chicken breast: 6-8 minutes + quick release
Finishing Techniques
Pressure-cooked meat is incredibly tender but lacks the crispy exterior of roasted or grilled preparations. Finish your meat for the best of both worlds:
Broiling/Grilling
Transfer pressure-cooked ribs, pork belly, or chicken pieces to a baking tray. Brush with sauce or pan juices and grill for 3-5 minutes until caramelised and slightly crispy.
Reducing the Sauce
Remove the meat and use the sauté function to reduce the cooking liquid into a concentrated sauce. This intensifies flavours and creates a thicker, more coating consistency.
Resting
Even after natural release, allow large roasts to rest for 10 minutes before slicing. This allows juices to redistribute throughout the meat.
âś… Pro Tip
For pulled pork or beef, don't discard the cooking liquid. Shred the meat, then add back some of the liquid to keep it moist and flavourful. The meat will absorb even more flavour as it sits.
Troubleshooting Common Issues
Meat is Tough
Usually caused by insufficient cooking time or using quick release. Return the meat to the pot and cook for another 10-15 minutes.
Meat is Dry
Quick release is often the culprit. For future cooks, use natural release and ensure the meat is at least partially submerged in liquid during cooking.
Meat Tastes Bland
Brown the meat properly before pressure cooking, and ensure your cooking liquid is well-seasoned. Finishing by reducing the sauce concentrates flavours significantly.
Meat Falls Apart Too Much
Cooking time may be too long for your preference. Reduce time by 10-15 minutes for sliceable rather than shreddable results.
Pressure cooking meat is one of the most rewarding uses for your appliance. With practice, you'll develop an intuition for timing and techniques that produce consistently impressive results—weeknight dinners that taste like Sunday roasts, achieved in a fraction of the time.