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The day I purchased a pressure cooker it became incredibly more feasible to do the Autoimmune Protocol. All of a sudden I was making bone broth in a few hours (instead of 12) and roast beef in 40 minutes (instead of 2 hours). I went from feeling like I was scrambling to keep up with this diet to really getting into the groove and still being able to live my life. My original draw to the pressure cooker was its ability to transform cheap, tough cuts of meat into amazingly tender morsels. The only way I can afford local, grass-fed beef is to buy the cheaper cuts in bulk from my farmer. Pressure cooking isn’t simple however – since you can’t check-in on your meat when it is under pressure, adhering to a chart of cooking times based on the size and cut of your meat is crucial.
- Heat the coconut oil in the pressure cooker and brown the meat.
- Add the bone broth, vinegar, cider vinegar, herbs, and salt. Make sure the liquid comes up to ⅓ of the level of the meat; if not, add some water until it does. Close the lid and bring the cooker to full pressure. Cook for 35 minutes at pressure.
- When it is finished, it is best to let the pressure release naturally (if you release pressure too quickly it may toughen the meat). The meat should be able to be shredded easily with a fork. You can serve as-is or shred and add seasonings to put on salads, lettuce tacos, etc.