Google results for this question either don't answer the question at all or don't address what happens when multiple ingredients have different pressure cooking times. I'm specifically looking to convert this recipe:
This site says if it takes 8 hours in the slow cooker, it'd take 1 hour in the pressure cooker. Okay, but the recipe involves parsnip and turnip, which my pressure cooker manual says to cook for 1-2 and 3-5 minutes, respectively. I have a 4 quart Presto pressure cooker that goes up to 15 psi which I believe is the standard pressure.
- Is there a better conversion rule than 8 hour -> 1 hour (assuming 15
psi)? In my experience, at 15 psi, stew beef would fall apart after
- What do I do about the different cooking times? Am I supposed to
cook the meat by itself for 1 hour, quick-release the pressure under
cold running water, add the turnips, bring the cooker back to
pressure, quick-release again, add the parsnips, and finally bring
the cooker back to pressure again?