Serving Beef Stew from a Crock Pot -Photographed on Hasselblad H1-22mb Camera
The Rule For Putting In Thickeners When Pressure Cooking A Cut Of Meat
A pressure cooker is great for cooking meat dishes quickly, but to keep the meat from burning, only add thickeners like cornstarch, arrowroot, or gelatin after cooking.
Adding thickeners at the start of cooking would reduce the liquid in the chamber, which would then slow the pressure cooker's ability to create the right amount of pressure.
The longer it takes to reach optimum pressure in the cooker, the greater the risk that food at the bottom of the pot will scorch, giving meat a burnt and unpleasant flavor.
Adding thickeners early on also creates guesswork, since you won't know the amount or consistency of the liquid in the dish until you open the chamber at the end of cooking.
It's easier to thicken the liquid in a stew or braise after it's done, rather than reversing the effects of too much thickener. You'll have more control by not being too hasty.