Sliced bacon fries within minutes, so pressure cookers aren't needed to quicken the cooking process. Slab bacon and pancetta, on the other hand, take about 45 minutes per pound in a 325-degree-Fahrenheit oven to cook to tenderness. Pressure-cooked bacon and pancetta have the advantage of fully cooking without browning. So, when you're ready to serve, you can slice the desired portion off the slab and simply brown it in a skillet to reheat.
Lay the slab bacon or pancetta in the pressure cooker. Add 1 cup of water or stock per pound of bacon.
Add aromatic ingredients and herbs, such as onions and bay leaf, if desired. Place the lid on the pot and lock it into place.
Heat the pressure cooker over medium-high heat until it starts to hiss. Lower the heat on the stove to medium-low and cook it for 15 minutes per pound.
Take the pressure cooker off the stove and place it in the sink. Run cold water over the cooker until the lid unlocks. Alternatively, let the cooker cool down on its own until the lid unlocks.
Drain the bacon on paper towels. Store pressure-cooked bacon or pancetta up to 5 days in an airtight container in the fridge.
Strain the cooking liquid then simmer it until the water evaporates. Store the remaining rendered bacon fat in the refrigerator in an airtight container and use it within 3 days.