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{ 2 comments… read them below or add one }

Howard May 18, 2015 at 7:24 pm

Made the pot-roast for dinner tonight. OMG. It’s amazing. Exactly how the taste and texture should be . Thanks so much.

Eric June 6, 2015 at 4:59 pm

I’m trying out a turkey in my pressure cooker. It was a bird I had purchased a while ago, and not specifically for my cooker (an old aluminium Wear-ever). It’s a 12.76 lb. bird, so it wouldn’t fit whole.

So I butchered the bird first, which made the browning process much simpler. It does make judging the cook time a bit more difficult. I don’t have a kitchen scale that can weigh more than 5 pounds. I put both legs, the wings, the giblets and neck, along with a quartered onion and some celery I wanted to use up, with 1 cup of water. The breast and remaining backbone will go in a separate cook. I figured about 40 minute for the whole bird, so I just cut that in half (plus natural release) for each of the cooks.

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