- Take the time to brown the meat
Taking the time to browning the meat before cooking just as you do for regular casserole recipes intensifies the flavour of your casserole.
- You can brown the meat directly in the pressure cooker
Brown it in two or three batches. Adding the vegies to the pressure cooker after the meat has been browned makes good use of all the flavour from the beef. Scrape up the browned bits from the bottom of the pan to ensure they blend with the liquid.
- Once the pressure cooker is sealed, heat it over a high heat until steam escapes at a constant rate and there is a regular hissing sound.
Then reduce the heat to low, to begin timing the cooking of your casserole.
- Always release the steam in the pressure cooker by following the manufacturer’s instructions.
- How to adapt regular beef casserole recipes for cooking in a pressure cooker
Essentially pressure cookers use the ‘steam’ created within the cooker to cook the food. What this means with a casserole is that you’ll they use less liquid than regular casserole recipes call for.
Check the recipe booklet that came with your particular pressure cooker, find a recipe that’s similar to how you like to cook your casserole and use it as a guide. As a general guide the pressure cooker (once the meat and other ingredients are in the pot) should only be two-thirds full with liquid (water, stock, tomato puree ect).