Pressure cooking is a great way to quickly cook tough cuts of meat until tender. But what if you’ve already cooked a piece of meat, and it didn’t turn out as tender as you’d hoped? Is there anything you can do to further tenderize it after it’s already been cooked?
Can you re-pressure cook previously cooked meat?
The short answer is yes, you can absolutely use a pressure cooker to further tenderize meat that has already been cooked. The key is understanding why pressure cooking makes meat tender in the first place.
When you cook meat using traditional moist-heat methods like braising, simmering, or roasting, the collagen (connective tissue) in the meat breaks down slowly over time. This is what makes tough cuts like chuck roast or pork shoulder tender and juicy when cooked low and slow.
Pressure cooking speeds up this process by cooking under pressure at temperatures above the boiling point of water. The high pressure allows the cooking liquid to reach temperatures around 240°F to 250°F, which causes the collagen to break down much faster than standard simmering or braising. This rapid breakdown of collagen is what gives pressure cooked meat its characteristic fall-apart tenderness.
So if a piece of cooked meat didn’t get as tender as you wanted through the initial cooking method, putting it under pressure can help break down more of the collagen and make it more tender. It’s simply speeding up the same process that happens during traditional moist cooking methods.
Tips for re-pressure cooking cooked meat
Here are some tips for successfully using a pressure cooker to further tenderize cooked meat:
- Cut the meat into smaller pieces – This exposes more surface area for the cooking liquid to penetrate and speeds up cooking.
- Use an flavorful braising liquid – Water is fine, but broth, wine, or sauce will add more moisture and flavor.
- Allow natural pressure release – A quick release may cause drier, less tender meat.
- Cook beyond typical times – Cook tough cuts for 60-90 minutes or more to fully tenderize.
- Let it rest before serving – This allows juices to redistribute for tender, juicy meat.
What kinds of meat can you re-pressure cook?
You can use a pressure cooker to re-cook most types of meat, but tough, collagen-rich cuts benefit the most. Here are some examples:
Beef
- Chuck roast
- Brisket
- Bottom round
- Flank steak
Pork
- Pork shoulder / butt
- Country-style ribs
- Pork shanks
Lamb
- Lamb shoulder
- Lamb shanks
- Leg of lamb
Chicken
- Whole chicken
- Chicken thighs
- Chicken legs
The key is to use cuts that contain a significant amount of connective tissue. Lean tender cuts like chicken breast or pork tenderloin don’t benefit as much from pressure cooking.
Step-by-step guide
Here is a simple step-by-step guide for re-pressure cooking previously cooked meat:
- Cut the meat into smaller pieces – About 1-2 inches chunks works well.
- Place the meat in the pressure cooker – Choose a cooking liquid like broth, tomato sauce, wine, or just water.
- Lock the lid and bring to pressure – See manufacturer’s instructions for pressurizing your model.
- Cook under pressure for 60-90 minutes – Cooking time depends on quantity and toughness.
- Allow pressure to natural release – Around 10-15 minutes. Quick releasing may cause drier meat.
- Remove lid and check tenderness – Meat should be very fork tender.
- Let rest 5-10 minutes – This allows juices to redistribute.
- Serve and enjoy!
The meat may look similar to how it did before cooking, but it should be significantly more tender after being pressure cooked again.
Tips for the best results
Follow these tips for the best results when re-pressure cooking cooked meat:
- Trim excess fat – This helps the meat cook more quickly.
- Cut uniform sizes – So all pieces cook at the same rate.
- Sear or brown the meat first – This adds deeper flavor.
- Skim fat after cooking – For a cleaner braising liquid.
- Add aromatics – Onions, garlic, herbs for flavor.
- Use a cooking liquid – Water is fine, broth or wine adds flavor.
- Natural pressure release – Avoid quick releasing for tender meat.
- Check doneness carefully – Meat may overcook if left too long.
Common questions
Should I add liquid when re-pressure cooking?
Yes, you need liquid anytime you pressure cook to create steam and pressure. Use water, broth, wine, or sauce. Make sure liquid covers at least 1/2 to 2/3 of the meat.
How long should I cook previously cooked meat?
Cook large, tough cuts like pork shoulder or beef brisket for 60-90 minutes under pressure. Smaller pieces may only need 20-30 minutes. Check doneness carefully to avoid overcooking.
Can I re-pressure cook meat that wasn’t tender enough?
Absolutely. If a roast, braise, or stew meat didn’t get as tender as you wanted through the initial cooking method, a stint in the pressure cooker can often remedy that.
Should I add seasonings?
Yes, seasoning the cooking liquid will add flavor to the meat. Avoid dried herbs or ground spices that may clog the pressure release valve. Use whole herbs and aromatics.
Can I thicken the cooking liquid after?
Definitely. Reduce the braising liquid on the stovetop after pressure cooking, or mix with a slurry to thicken into a gravy or sauce.
Conclusion
Re-pressure cooking previously cooked meat is an easy way to further tenderize and boost flavor. While traditional braising and stewing take hours, the pressure cooker can do the same work in a fraction of the time. Just be sure to cut meat into smaller pieces, use plenty of liquid, and allow for a natural pressure release. In less than an hour, you can take a tough, chewy cut of meat and transform it into fall-apart tender perfection.