The best accompaniments for pressure-cooked meat are a starchy side, fresh greens, and a sauce made from the meat's own juices, complementing the tender texture produced by long cooking. Rice pilaf or mashed potatoes absorb the juices and round out the plate.
Which sides complement the meat? Meat cooked in a pressure cooker often has flavorful juices that may be enough without a separate sauce. Strain the juices and thicken them with a little flour or starch to make a classic meat sauce. Rice pilaf absorbs the sauce and makes the meal filling, while mashed potatoes provide a similarly soft texture.
How should you pair vegetables and salad? Root vegetables such as carrots, potatoes, and onions can be added to the pressure cooker with the meat and cooked together in one pot. This saves time and lets the vegetables absorb flavor from the meat juices. A fresh green salad provides a refreshing contrast to rich, slow-cooked meat; a simple lemon dressing is especially suitable. The cut of meat also affects the choice of side: diced meat is usually served with starchy sides such as rice or pasta, while bone-in cuts such as shank or ribs pair better with a soft base such as mashed potatoes. Bones add depth to the cooking liquid. Bay leaves, black pepper, and a cinnamon stick can be added to the cooking liquid to enrich the sauce's aroma; the spices also flavor the meat during cooking. Garlic and onion are a common base for pressure-cooked meat.
The pressure-cooking time also affects the side pairing. Meat cooked under pressure for a shorter time may stay firmer and be easier to serve with a finely chopped side, while meat cooked longer until it falls apart is often paired with a spoonable side such as rice or mashed potatoes. This difference also affects how the plate is served. Letting the meat rest may also affect the pairing: waiting for the pressure to drop naturally may help the meat fibers relax and make the meat easier to pull apart, while opening the cooker in a hurry may leave it tougher. Wait a few minutes before serving to improve the dish.
If the meat releases too much liquid, the liquid can be used to make a separate soup. Add a little vermicelli or rice to make a soup to serve before the main course, avoiding waste of the rich cooking liquid. Compared with an air fryer, a pressure cooker takes longer but produces a softer result, so pair the meat with a softer side. A crusty loaf can be served to mop up sauce left on the plate. A tannic red wine can also be served with pressure-cooked meat; its body balances the richness of long-cooked meat.
Overall, pair pressure-cooked meat either with a starch that can carry its sauce or with a fresh side that lightens its richness.