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E. Kansas | For cooking a roast in a traditional pressure cooker, I always grease the pan first. Slice the roast so it is about 2-2.25" thick, so it will cook good throughout. Brown all sides in the pan, then add water, put on lid and bobber and cook. That's how my mom always did it.
Should work the same with an electric pressure cooker for browning. I don't think I would like it if it wasn't browned before cooking.
Edited by billw 9/21/2016 08:38
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Pressure cooking ?
