I have begun doing soups and stews in the pressure cooker for the initial cooking. It speeds up the process and the increased heat from the pressure cooker breaks down the connective tissue completely. The result is tender and very flavorful.
I will combine beef,barley, onions, celery, and carrots in pressure cooker for an hour or an hour and a half. Then I take the top off and add potatoes or rutabaga and cook low and slow for another hour....add bay leafe for the last hour too.
I do the same with chicken soup and bean soup. The pressure cooker gets everything tender!
