The length of time you cook beef short ribs in a pressure cooker is for 35 minutes to 45 minutes, with a 10 to 15 minute natural pressure release to get fall apart tender beef short ribs.
Although some people prefer to pressure cook their beef short ribs for up to 60 minutes for shreddable beef short ribs, although you should also brown the beef short ribs first and allow natural release for the best texture.
Pressure cooking beef short ribs is a great way and fast way of getting tenderized beef short ribs.
When you pressure cook the beef short ribs, it transforms the beef short ribs from tough meat into a nice fall off the bone tender meat in just about 30 minutes to 45 minutes.
For best results when pressure cooking the beef short ribs, you should first sear the ribs and use at least 1 cup of liquid like water or broth and allow the natural pressure release for 10 to 15 minutes.
The best meat to pressure cook is brisket, stew meat, short ribs and chuck roast/steak.
Tough, collagen rich cuts of meat like beef chuck roast, pork shoulder or pork butt, short ribs and lamb shanks are great for cooking in a pressure cooker as the high pressure of the pressure cooker breaks down connective tissue fork tender results, which makes the pressure cooker great for pulled pork, stews, or even pot roasts.
Even chicken thighs and chicken legs work great in a pressure cooker for tender and flavorful dishes.
Although lean cuts of meat like sirloin and tenderloin are not great for pressure cooking as they can become dry.
Brisket works great in a pressure cooker due to it's connective tissue, although it need sufficient time to cook properly in the pressure cooker.
Stew meat that is cut from the chuck or round are also perfect for cooking in a pressure cooking and for stewing.
And short ribs are also perfect for deep, rich flavor and a tender and gelatinous texture and are great for pressure cooking.
And chuck roast/steak is a classic choice of meat for pot roast or shredded beef and becomes very tender and flavorful when cooked in a pressure cooker.
When pressure cooking meat you pressure cook the meat between 15 minutes to 20 minutes per pound or between 45 minutes to 60 minutes for 3 to 4 lbs of meat on high pressure for tenderness.
Smaller chicken pieces of meat cook much faster in the pressure cooker and often only take around 5 minutes to 10 minutes for chickens breasts and thighs, often with quick release.
Pressure cooking pork roast, which is similar to beef takes around 45 to 55 minutes total for a 3 to 4 lb roast or around 15 minutes per lb.
Pressure cooking whole chicken takes between 12 minutes to 25 minutes depending on the weight or around 6 minutes per lb, with the quick release often being used.
Pressure cooking chicken pieces or boneless chicken like chicken breasts take around 5 minutes, and chicken thighs take around 10 to 11 minutes and often require quick release for tenderness.
A stew beef pot roast takes around 15 to 20 minutes per lb for chunks and around 45 to 60 minutes for a 3 to 4 lb roast, often with a natural release also.
Larger and tougher cuts of meat need more time to pressure cook and smaller pieces of meat pressure cook faster.
Bone in meat also needs longer times to pressure cook than boneless meat and frozen meat will require longer cooking time.
If you want the meat to be able to shred after pressure cooking then it may need to cook longer like 45+ minutes or longer and for medium rare roast, shorter times like 30 minutes of pressure cooking are often enough.
When your meat remains tough after pressure cooking, it's mainly due to undercooking the meat in the pressure cooker.
When you undercook the meat in the pressure cooker, it doesn't allow the collagen the meat to break down like it should.
Or you could also have overcooked the meat in the pressure cooker as overcooking the meat in the pressure cooker also causes the muscle fibers in the meat to be squeezed dry.
Some other common causes of meat remaining tough after pressure cooking are using too little liquid, choose a lean cut that s the connective tissue that is needed to break down into gelatin.
Tough cuts of meat like chuck roast and brisket also require enough time for the collagen to break down into gelatin, which is often 15 to 20 minutes of pressure cooking per lb or longer.
And if the meat is cooked too long in the pressure cooker, the collagen disappears and the muscle fibers also contribute to contract and turn the meat dry, stringy and tough.
And using the quick release method on the pressure cooker, instead of the natural release causes the meat fibers to seize up, and dehydrates the meat.
Also lean meats such as pork loin or chicken breast don't have enough connective tissue to benefit from long pressure cooking and will become tough, wheras fatty cuts of meat like chuck and shoulder become succulent.
And it's also important to use enough liquid, but not too much.
When pressure cooking meat, a minimum of 1 cup to 1.5 cups of liquid are required to produce enough steam to tenderize meat without burning or drying it out.
If the meat is undercooked you can add more broth or water and seal the pressure cooker and cook for another 5 to 10 minutes and if overcooked, you can often shred the meat and simmer it in sauce to add moisture back.
And always use the natural release and let the pressure come down on it's own for at least 15 minutes to 20 minutes after the timer goes up and use the trivet and place the meat on the rack to avoid boiling the meat in the pressure cooker, which can make the meat tough.
Meat does not need to be fully covered or submerged in liquid in a pressure cooker, although when pressure cooking meat the meat does require a minimum amount of water or broth, which is usually between 1/2 cup to 1.5 cups of water or broth to create the needed steam for pressurization.
The meat in the pressure cooker can rest on a trivet above the liquid or water in the pressure cooker and allow it to steam instead of boil.
When cooking meat in your pressure cooker, you should always add at least 1/2 cup to 1 cup of thin liquid like water, broth or even wine if you want, to prevent burning and burn errors.
Meat does not have to be submerged or covered in the water or liquid and instead the meat can be placed on a trivet or rack in the pressure cooker, which also ideal for avoiding a boiling texture.
And large cuts of meat such as chicken, release their own juices, although you should still add a base layer of liquid when pressure cooking these meats.
And to get better texture of your pressure cooked meat, you should use a natural pressure release, which is letting the pressure drop on it's own, instead of a quick release, especially if your meat is not fully submerged.
Foods that should not be pressure cooked are delicate foods which turn into mush like leafy greens and fish, dairy foods and dairy products like cream, milk, cheese which can curdle and foods that are prone to clogging valves or foaming like applesauce, pasta and oats.
And even thick sauces, fried foods, breaded meats and rapid cooking vegetables should not be pressure cooked due to the safety risks and or poor texture.
Dairy products like, cream, milk and yogurt and cheese should not be pressure cooked or cooked under pressure because they will curdle, separate or even burn.