I start with a whole chicken or a beef or pork roast, approx. 6 pounds for each. I surround the chicken or roast with lots of whole or quartered fresh veggies--usually as follows: whole potatoes, whole ears of corn and whole carrots; quartered tomatoes, quartered peppers and quartered onions; hunks of celery and cabbage; some spinach greens; a few small cloves of garlic and a light sprinkling of fresh herbs. Be sure pressure cooking pot is no more than 2/3 full. Add two cups of broth or boullion of the same kind of meat you are cooking. Sprinkle with salt and pepper. Put the lid on pressure cook as follows:
Chicken - 10 minutes @ 15 pounds of pressure
Beef - 35 minutes @ 15 pounds of pressure
Pork - 60 minutes @ 15 pounds of pressure
To serve it, I get a large serving dish, break the meat in pieces and arrange the veggies whole.
We each take a large plate or platter and dig in!
The leftovers go to sandwiches and hash. See next post for hash recipe.