I usually cook a 3lb. chuck roast for 45 minutes under pressure using 3 cups of beef broth and a packet of brown gravy sprinkled on the meat. After 45 minutes I release the pressure and add the veggies...carrots, potatoes, celery, and mushrooms. Once pressure comes back up,,cook for another 20 minutes. Enjoy the most tender, juciest pot roast you've had.
Over an hour!?!?!?!?!?! 20 minutes for veggies? Why not just blend and boil?
For a three-pound chunk of tough meat you need to sear it thoroughly to start and get up to 15 pounds of pressure and cook for 30 minutes. Let cool until the rattle can be removed and add the veggies. Start the heat back up and when it gets to pressure turn off the heat and move to a cold burner.
When it gets cool enough to remove rattle, and then lid, the meat will be very tender, guaranteed, and the veggies will be overdone.
Cannot even imagine what it would be like after an hour...
I cook hares in the PC because you never know how old/tough the bunnies are. The whole pot full will be falling off the bones done in 40 minutes...
