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Pressure Cooking Tips

By flyhigh
4 hours ago in Cooking

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flyhigh

Posted 4 hours ago

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Posted 4 hours ago

Hello
I have recently purchased a pressure cooker and love the results so far. I have cooked mainly roast but find it dry. I am usally adding 1 to 2 cups of broth depending on the size of the roast. Usally 2 to 4 lbs cooked at 20 minutes per pound. The roasts are blade mostly so they are very lean cuts. I do sear each side before adding the liquid. I am finding they are very dry after cooking. Is that the nature of the beast with these lean cuts or is their a way to keep the moisture in the meat? Thank you to all who reply.