I got a new electric pressure cooker (Wolfgang Puck Bistro 7qt). I made beef stew in it last night. I browned the meat before cooking (all following the recipe in the book), but the meat was not tender as if I had used a slow cooker or even done it in a pot on the stove top. If fact, the meat was a bit tough.
Do I need to cook it longer or less long, or is there something else I need to do? The veggies were fine and the meat was from a package I'd used before that worked well in a slow cooker. I am at 8500' so maybe I need to slightly increase the cooking time, I don't know for sure. Since this is my first attempt at anything in the pressure cooker with meat, I'd appreciate any ideas.