Why We Pressure Cook Our Meals
Here at The Diabetes Kitchen, we pressure cook our meals to lock in maximum nutrition (much more nutrients than in frozen meals). It also means freeing up fridge or freezer space as you just store them in the pantry for up to 18 months.
This method of cooking - also known as retort - means the meals have a lot more liquid in them than frozen meals. But that's ok as this where much of the nutrients are. You can serve the meals over brown rice, drained beans, or steamed veggies for even more nutritional intake.
This makes them handy for travelling too - just pop them in your baggage or glove box!
Here's some information about this method of cooking.