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Pressure-cooked meat Calories
Protein-rich, tender meat with no carbohydrates
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Pressure-cooked meat (150 g) has 375 calories. That works out to 250 calories per 100 g. It contains 0 g of carbs, 39 g of protein, 23 g of fat and 0 g of fiber. Its 3.8 µg of B12 covers 156% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Pressure-cooked meat Nutrition Facts
Selected: 1 serving (medium) · 150 g
375
KCAL / 150G
Carbs
0g
· 0% DV
Protein
39g
· 78% DV
Fat
23g
· 29% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 43% · Fat 57%
Pressure-cooked meat nutrition facts table · 1 serving (medium) (150 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 375 kcal | |
| Total fat | 23 g | 29% |
| Saturated fat | 9 g | 45% |
| Trans fat | 0.75 g | |
| Sodium | 113 mg | 5% |
| Total carbohydrate | 0 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 39 g | 78% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Pressure-cooked meat?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 375 kcal |
| 1 ounce (medium) | 28.4 g | 71 kcal |
| 1 piece (small) | 50 g | 125 kcal |
| 1 piece (medium) | 75 g | 188 kcal |
| 100 g | 100 g | 250 kcal |
| 1 serving (small) | 100 g | 250 kcal |
| 1 piece (large) | 120 g | 300 kcal |
| 1 cup (chopped) | 135 g | 338 kcal |
| 1 serving (large) | 200 g | 500 kcal |
Calculated from 250 calories per 100 g.
Frequently Asked Questions About Pressure-cooked meat
How long does pressure-cooked meat take to cook?
Pressure-cooked meat can take different amounts of time depending on the cut, piece size, and cooker. Start timing only once the cooker reaches pressure, and use the manufacturer’s chart for the closest guidance; check tenderness before serving.
Which cuts are best for pressure-cooked meat?
Tougher cuts with connective tissue, such as beef chuck, brisket, and shank, work especially well for pressure-cooked meat because moist heat softens them. Lamb shoulder and shank are also good choices. Cut pieces evenly so they cook at a similar rate.
Does pressure-cooked meat need liquid in the cooker?
Yes, pressure-cooked meat needs liquid to create steam and build pressure. The minimum amount varies by cooker, so follow its instructions rather than guessing. The meat does not need to be submerged, and the cooker should never be filled past its marked limit.
Why is my pressure-cooked meat still tough?
Pressure-cooked meat is usually still tough because it needs more cooking time, especially when the cut is thick or rich in connective tissue. Close the cooker again and cook it under pressure for a little longer, then check a piece before serving.
Can you make pressure-cooked meat from frozen meat?
Yes, many pressure cookers can cook frozen meat, but it will take longer to reach pressure and cook through. Separate pieces are safer to cook evenly than a solid frozen block. Follow your cooker’s frozen-food instructions and verify the center is fully cooked.
Should you brown meat before pressure cooking it?
Browning meat before pressure cooking is optional, but it adds a deeper, roasted flavor to the finished dish. Sear the pieces in the cooker if its manual allows it, then add the required liquid and scrape browned bits from the bottom.
How do you release pressure after cooking meat?
For pressure-cooked meat, a natural release lets the pressure fall gradually and gives the meat time to rest. Use quick release only when your recipe and cooker allow it, keeping hands and face clear of steam. Never force the lid open.
How should leftover pressure-cooked meat be stored?
Refrigerate leftover pressure-cooked meat in a covered container within two hours of cooking, and use it within three to four days. Store it with a little cooking liquid to help prevent drying; freeze portions you will not eat in that time.
What is the best way to reheat pressure-cooked meat?
Reheat pressure-cooked meat gently on the stove with a splash of broth or water, stirring until it is hot throughout. A covered microwave-safe dish also works; pause to stir so the meat heats evenly and does not dry out.
Can you use the liquid from pressure-cooked meat?
Yes, the liquid from pressure-cooked meat can be used as a flavorful base for gravy, soup, or rice. Strain it first, then skim excess fat if you prefer a lighter result. Refrigerate or freeze unused liquid promptly.
Pressure-cooked meat Vitamins & Minerals
Vitamins
B12
3.75µg · 156% DV
B3
8.25mg · 52% DV
B6
0.45mg · 26% DV
B2
0.3mg · 23% DV
Minerals
Zinc
8.25mg · 75% DV
Selenium
38µg · 69% DV
Phosphorus
315mg · 45% DV
Iron
3.9mg · 22% DV
Potassium ⭐
450mg · 13% DV
Sodium
113mg · 5% DV
Pressure-cooked meat Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pressure-cooked meat
To burn the 375 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Pressure-cooked meat?
Pressure-cooked meat is meat cooked in a sealed pressure cooker, usually with a little liquid and seasonings until tender. It is a cooking method rather than a dish with one specific place of origin; the cut of meat and flavourings vary from recipe to recipe.
The meat comes out soft and succulent, and is often served as a main with vegetables, rice, potatoes or bread. Its flavour works well with herbs, spices and the cooking juices. It contains no carbohydrates and provides 26 g of protein per 100 g. For a lighter meal, pair it with vegetables, or skim excess fat from the juices before serving.
How Nutritious Is Pressure-cooked meat?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Pressure-cooked meat Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Pressure-cooked meat Contain Allergens?
No known major allergens
Which Diets Is Pressure-cooked meat Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Pressure-cooked meat Fat Profile
SATURATED
9g
MONOUNSATURATED
9.75g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 8.5:1
Above the ideal 4:1 (8.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.