Every time I try to cook beef in my pressure cooker it gets dry and inedible.
Today I tried with 2 x 450 g (2 x 1 lb) beef, with .5 l (2 cups) water and 25 minutes.
The result was very dry and there were .7 l (3 cups) liquid.
What I was hoping for was the meat would be so tender that it would pretty much fall apart when trying to cut it.
I have seen charts like this one, but that would cover the meat in water. Can that be right?
I suppose that .5 l water is way too much, as I ended up with .7 l afterwards.
Have anyone experience with beef in pressure cookers, and can guide me on what the problem could be?
Should I have fried the beef on a pan before putting it in the pressure cooker?