You will need:
Choice of beef, lamb, pork or veal,
2 tablespoons cooking fat or margarine, salt to taste, seasonings to taste
Heat an empty pressure cooker pan without a lid over medium heat until the edges of the pan sizzle at the touch of wet fingers. Put the cooking fat on the bottom of the pan and wait for it to melt. Now add the meat and fry it well on all sides until it is browned. Taste and season.
Remove the meat and drain it. Put the wire shelf in the bottom of the pressure cooker and place the meat on it. Add 250-300 grams of water, depending on the volume of the pot. The water should only cover the grid a little. Add seasoning and salt.
Close the lid if it won’t put on because of the difference in temperature with the already heated pan, put it just on top of the pan for a while until the lid heats up, then close tightly .
After reaching a predetermined pressure see pressure cooker instruction cook: beef 8-10 minutes, lamb 10-12 minutes, pork or veal 12-15 minutes.
If the meat is old, these numbers need to be slightly increased.
Do not let the steam come out of the pot quickly or cool it under running cold water, preferably let it cool until the pressure drops. This applies to both meat and poultry.