We add 1 beef bouillon cube per pint of raw canned meat, 2 for quarts, nothing else. 10 psi for 75 minutes for pints, 90 for quarts. Now the good part.
Drain the juice from the jar(s ) into a measuring cup, add water to make up the difference in how many brown gravey packets you'll need. Put the meat in a saucepan, add the measured liquid, your brown gravey mix. Smash the meat up while it warms and thickens.
Get yourself a plate with a big scoop of mashed potatoes in the center, put some whole canned sweat corn on the taters, then cover with your meat/gravey, add some shredded cheddar cheese on top. My kids call this
KFC BOWLS. It's amazing. Having this today now that I'm thinking of it...lol