Method
For this method, about 90 minutes per 1 to 1.5k g should work perfectly well.
- Salt liberally and apply any dry seasoning (optional though as salt is all it needs)
- Let rest in the fridge for a couple of hours to let the salt do its thing
- Remove from fridge, pat dry, start preheating a pan on medium high
- Once pan is up to temperature, lather the meat with oil of choice (high smoke point is better, i.e. avocado oil)
- Sear the cut for about 30-45 seconds per side, making sure there is a nice crust forming, adjust heat accordingly
- Pour ~300ml into pressure cooker
- Place seared beef into pressure cooker with water
- Set on high for 90 minutes (add 15 minutes for additional half kilo over 1.5 kg)
- Once done, shred away and add any sauces, such as BBQ and mix in the remaining liquid (it is effectively stock, more so if using bone-in cuts)
- Enjoy!
NOTE: you can also follow a cold sear method for this. Adapt accordingly.