Pressure cooked Abalone (pictures added)

I posted this recipe on one of my thread but I think this is a better thread:

1) Put a cleaned whole Ab in the pressure cooker with the muscle facing down.
2) Pour 1 can (49.5 oz) of Chicken broth in the cooker. (I prefer Swanson 99% fatfree & no MSG)
3) Cook until all the broth is absorbed into the Ab (about 2.5 hours on my cooker).
4) The Ab meat should be tender and delicious with or without any hot sauce!

Make sure you set a timer or something so you won't burn it like someone here already did    See pictures at end of this post.

Do you put the ab in the pressure cooker pounded or unpounded??

Do you put the ab in the pressure cooker pounded or unpounded??

No need to pound it.  That's the beauty of the pressure cooker.

Has anyone tried this with octopi?

Has anyone tried this with octopi?

No.  If it's fresh octopus, my wife usually eat it Sashimi style or we BBQ it.

I pressure cooked a whole ab once and it came as tender as you can imagine, but it tasted something like liver. I wasn't impressed...maybe I did something wrong - we cooked it for an hour or so with white wine...

I pressure cooked a whole ab once and it came as tender as you can imagine, but it tasted something like liver. I wasn't impressed...maybe I did something wrong - we cooked it for an hour or so with white wine...

Did you use any seasonings or herbs beside the white wine?  I want to try your recipe since I love liver (but can't eat too much due to high cholesterol) 

2.5 HOURS in the pressure cooker?  Good Lord.  I do brown rice in 22 minutes.  Normal granite has gotta get soft after an hour max...  Doesn't it come out like jello?  My Japanese friends think we destroy the ab when we pound it.  They like it "crispy" (unpounded and tough as a boot) and raw.  I can only imagine the spongy "ab foam" that is left after boiling away with the pressure cooker for 2.5 hours.

What does Abking think?   

2.5 HOURS in the pressure cooker?  Good Lord.  I do brown rice in 22 minutes.  Normal granite has gotta get soft after an hour max...  Doesn't it come out like jello?  My Japanese friends think we destroy the ab when we pound it.  They like it "crispy" (unpounded and tough as a boot) and raw.  I can only imagine the spongy "ab foam" that is left after boiling away with the pressure cooker for 2.5 hours.
What does Abking think?   

Well, it's depend on what type and setting on the pressure cook and how fast you want your meat done!  My pressure cooker has 3 setting (5, 10, and 15) I set it to 5 (the lowest setting) to let the ab slowly absorbs the chicken broth and mine came out tender not "jello" like 

Cleaned whole Abalone


After pressure cooked

Thanks for this Sonny, I'll be trying this soon with some frozen ab I have

Cleaned whole Abalone


After pressure cooked

My mouth is watering.

We would often use coconut milk when cooking a whole ab at once wrapped in spinach then wrap in tin foil and stuff in the coals for a long slow cook ,. It seemed it came out very tender and tasted awesome