Pot Roast in Instant Pot
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- Опубліковано 15 січ 2017
- Elizabeth from OurPaleoFamily.com uses Instant Pot to make Pot Roast
Hi all! Thanks for watching and sharing this video! Please note that it is several years old and I have many, many more Instant Pot videos that are both more successful recipes and better quality videos. Please consider checking out some of the others. Again, thanks for watching, sharing, liking and subscribing. - Навчання та стиль
❤️ your Trial And Error Style!! You show what the rest don’t and that’s DELIGHTFUL!! How else are we to learn? And I hope you ignore the catty remarks… Some people get huge boost of being oppositional… YYou are lovely.. thank you so much for your efforts!
What a sweet comment! Thanks so much!
Tamera,,,, I loved her T&E style too. So many videos they say "its perfect". No such thing in my book. I have had mine since christmas too and sometimes I have a lot of white, thick steam that comes up and makes a darn mess. Great video Elizabeth.
@@markusy3410 Absolutly! There is no perfect. Its just learning cooking processes and enjoying!
I don't think you had it on high heat. The center button was red, not the far right one. Just a thought.
Let it naturally release for pot roast. Actually I do it for all meat! Nice video!
Don't know how I lived without this for so long! I make dog food for 2 of our dogs ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg (we have 5!) and it is so much quicker in this. Love having the inner pot stainless so I can use my immersion blender right in it without worrying about scratching. It makes potatoes great and fast! Still working on the vegetables, first time came out great, second time I did different ones and they were a little too mushy. Just need to adjust the time. I highly recommend this pot!!!
That looked amazingly delicious, yummy!
Thanks so much for being authentic, the entire process was helpful for me just purchased an instant pot off of HSN . I'm a little nervous about this machine but your roast seemed to have turned out great ! In spite of what anyone that's negative says your video was very helpful! Blessings to you and your family!
Thanks for the kind comment, Teresa! I hope you will come to love your Instant Pot. I'm always a tad nervous as well, but I just double check the gasket, the valve and that I've set the whole lid on properly. If you do those things, it will be fine. Reach out if you have questions!
Thank you for the video. I am getting an instant pot this week. I know sometimes it just comes down to getting a tough piece of meat. Sometimes it's just hit or miss. I have cooked a brisket in the oven from the whole 30 book and it came out amazing. I want to try that process with the instant pot. Thanks again.🙂
Nothing like home cooked comfort food from mom. Blessings!
Thanks for all your recipes, lm really enjoying them. Make my mouth water just watching them
I love watching your videos feels like I’m at my mothers table again learning!
What an incredible compliment, Retha! Thank you!
Hi you make excellent videos! Thank you!
A little word about meat tenderizing, and the steam release.
Typical braising (which a regular dutch oven stove top or oven is, meat cooked in half covered juices) is many hours, which slowly breaks down the grizzle and tendons etc to gelatin. That's why it "falls apart" because that connective tissue has broken down. The trick is also to keep it from drying out.
In an instant pot, we are speeding that process up.
steam release
When we are pressure cooking we are using much higher heat andd pressure, which speeds that process up, but we have to fool the connective tissue to break down faster. The meat becomes a higher than boiling (210 deg f), so when you quick release the steam from the IP, the meat also steams out and the connective tissue contracts back. Alowing it to "rest" allows the meat to slowly come down in temp. Once its down to un-pressured temp, you should be ok to open it,, but still wrap in foil tightly to let rest on your plate, even 45 min to 1 hr. Then steam your veggies in the broth. Or better yet wrap your veggies in aluminum and place on top of the meat while cooking. Then add them to the sauce while reducing. But take the meat out when you do that.
Also the tomatoes add acidity which is also a break down agent. So you can use more paste, or even some diced tomatoes (I prefer hand squeezed), or sauce. I like to add wine too, but that's me.
I have done a lot of braising and smoking briskets, so this cooking process is is the same, only we are emulating it with the pressure technique.
Hope this helps shed a bit light on that.
Keep making videos! Enjoy!
Great tips. Thanks.
I really enjoyed your video..and that dinner looked so delicious..thanks for sharing
You're welcome! Thanks for your comment!
Thanks for sharing your video I have the small instant pot and I cook pot roast today with my IP on 55 mins on normal and allowed to look for ten minutes and it came out awesome.
I bought the instant pot this year after the holidays. I'm learning how to use it now. Thank you for the helpful and informative video. I enjoyed it, and the roast & veggies looked delicious.
I hope you'll be happy with it! I am using mine more and more and so far, have been happy with everything. Look for more videos to come! My favorite thing to make by far has been broth. It's just so much faster than simmering on the stove for two days!
That roast looks great and must have been very delicious also with your family loving it so much and glad to have the vegetables with it. I hope that you all now have a great meal with the leftovers. Thanks for sharing the recipe with us all and I hope you have a nice Blessed Wednesday.
Thanks for your comment, Sidney.
Looks tender and delicious ❤
Thankyou Eliabeth foryour video, it was really helpful!
You're welcome! Thanks for your comment.
Thank you l got this for Christmas can't wait to use it ..you are awesome..
Thanks, Mary! I hope you love your Instant Pot. I have lots of videos - that are better than this one. Ha! Ask away if you have questions.
GOOD JOB thank you for the tip mine turned out great ,
Thanks, Bill! I'm glad your roast turned out so well.
Thank you for your video. I was at a lost, trying to make a Chuck Roast for the first time in my NEW Instant Pot. I was so overwhelmed, until I thought of checking UA-cam. Your video rescued me AND my Chuck Roast!
Thanks, Lori. I'm glad you found the video helpful! I hope your roast was yummy!
Just got a new instant pot. First thing I cooked was black eye peas and collards. They were great. Happy New Years! I'll be watching more of your video .
Thanks for the comment, Ted. So glad your first experience with your Instant Pot was a success!!
Thank you for being real and genuine
You're welcome. It doesn't help anyone to be unrealistic and over-edited. :)
Your roast and veggies look awesome! I have an instant pot which I bought several months ago and I'm so reluctant to use it. I love how you show that there is a little "trial and error" in cooking. It gives me motivation to use my instant pot.👍😊
Thanks, Doris! I appreciate your kind comment.
Looks fantastic!
thank you!
I just got my instant pot for Christmas 2019. I learned that the slots on each side of handles holds the lid. Brilliant!
Yes, that's a great feature!
I can’t believe all the rude mean comments on here! Thank you for sharing, I just got an IP and your video was very instructive. You did a great job adjusting for the cooking time when that really thick hunk of beef wasn’t finished when planned. I have a 2” thick chuck roast and plan to cook for 50 minutes and then add the veggies. Thanks being brave enough to share your first attempt with us!
Thanks for taking the time to leave a kind comment! I don't know why people go out of their way to be unkind, but that's on them really! If you haven't seen my Pot Roast - 3rd Time's the Charm video, check that one out. I used a different cut of meat and simplified the recipe a good bit and it turned out way better! Good luck with your IP! I hope you find lots of great uses for it.
Elizabeth OurPaleoFamily I saw 1 and 2 will look for #3. 😻
Elizabeth OurPaleoFamily You could also put your veggies wrapped up in tinfoil on top of the roast and leave them in for the whole hour of cooking time. I was a bit skeptical but I saw that on Pressure Luck’s video, and it really worked great. Then you don’t have to have two different cooking cycles. Even though the veggies were in there for an hour they came out absolutely perfect. I think the foil prevents them from getting the whole brunt of the pressure cooking
I will definitely try to foil trick! Thanks!
@@ElizabethOurPaleoFamily Aluminum is very bad for your health!
Good video. I just bought one yesterday. Looking forward to using it.
I hope you like your Instant Pot. Check out some of my other videos - they are much better than this first one! And the recipes are better as well. :)
Thank you Elizabeth for sharing your initial learning with us. You've taken my FEAR away! Am waiting for my Zavor Brand to arrive. You clearly are an accomplished cook who values favor and texture over speed and convenience. I gasp at the all to common dump technic and look forward to you walking/teaching me through this new food adventure.
Hey Izzy, thanks for your comment. This pot roast video is several years old and I'm almost embarrassed by it, but some people find comfort in seeing someone else muddle their way through. :) I have lots more pressure cooker recipes that are way better than this one. I hope you can watch some of those and be encouraged. Good luck with your new gadget!
Thats a beautiful peace of meat... the gold standard of a pot roast!
That looks yummy ty for the video good job
You're welcome!
Now that looked killer wow def tryin that recipe out
Thanks!
Thank you - I have a roast waiting and your video has just the information I need and things to look out for.
Thanks, Julie. Hope it turns out well!
I just love this video
I'm a new cook, now single. Made your pot roast yesterday, started the process at 4:30PM and was eating by 7:30PM. I took a chance and invited my daughter and her family for dinner. I used a 3lb. boneless cross rib roast, followed your video exact except cooked the roast for 90 minutes. couldn't of turned out better, meat was tender as could be, vegetables perfect at 6 minutes. My daughter and grandkids devoured everything, it was a real hit. It was a real boost to my confidence in the kitchen. Thank you
Thanks for your comment, David. So glad your pot roast turned out well and has left you encouraged! Best of luck to you in your new cooking adventures!
This looks great!
Thanks, Amber!
Very informative.makes it easy for new comers.thanks.subscribed.
Thanks for your kind comments! Glad you found it helpful.
Really enjoyed your video and your recipe!!! Great work 👍👍👍
thanks!
Great video, like your experimental style. I've only used my InstantPot several time and always found I had to increase cook times of recipes I found online.
The Instant Pot has a "meat-dropping off-the bone setting, which is the "MORE" button (located under the digital timer..above the plus sign). I find it really works. That setting would have made your roast surrender its stubborn toughness much faster. Nonetheless, you have to be commended for posting a candid video. You are quite a good cook!
Hmmm...not sure that would have worked with this particular piece of meat, but an interesting idea. Thanks!
Tell me more!
Wow looks amazing
Thank you!
Elizabeth, In my first experience with my first pot roast, I put in for 90 min and it melted in your mouth. Was delicious! Love my instant pot ♥️
I'm so glad you had such great success!!! Thanks for sharing.
Love your video demonstrating not to be afraid of experimenting - my favorite thing. If someone hasn't commented already, the meat was not as tender as you expected because you cooked it all in one big chunk. It works better if you break it up a bit for the saute step. That way you get a lot more browning (flavor) for the sauce, and the smaller chunks get tender faster. I also added your fish sauce and vinegar and loved the result. Look forward to watching your videos. Kudos!
Thanks for your comment, Tali. Yes, I've learned since that video that cutting the meat into smaller pieces would have been the way to go. But it never hurts to offer a great tip so thank you for that!
Thank you for the video!
An dirty old apron is the true sign of a busy cook..Thanks for the tips
.
Thank you for showing us what the steam release experience is really like. Every video I have seen makes it seem like it only take a few seconds.
You're welcome. My intention is to teach and be helpful and I figure it's not helpful if I fudge things to make a nicer video. :)
Cut it in two or three large chunks, then brown. Then you’ll have melt in your mouth beef. Other than that, it looked delicious! Also, next time try wrapping your veggies in foil; 1 for potatoes and one for carrots and place those on top of the roast and cook as usual. They won’t get all soft that way and come out perfectly. Dump them in at the end of the pressure cook and let simmer for a few minutes to absorb the wonderful broth. In my 8 quart Instant Pot I cook a 3 or 4 pound chuck roast at high pressure for 60 minutes then quick release. If the gravy needs thickening (it always does), add 2 tablespoons of corn starch mixed with same amount of water and stir in before dumping the veggies in. Oh yeah, love how you used bacon grease! Winner! Subscribed!
You're making me hungry!! 😋
Great video....gratitude!
Thank you!
You so funny.. Really tough cow??? Lol!!! Thanks for the video!
You're welcome!
Thank you, for doing this, getting one friday
Hope you like it!
I recently got my ip and have used it a few times, It definitely takes getting use. I just made a roast in the oven for 3 hours and couldn’t wait anymore, so I threw in the ip for 20 minutes and it was amazing. I will try it straight in the ip next. Great video though!
I throughly enjoyed your most informative video! You are precious! I just got my first IP today!
Thank you for your sweet comment. Good luck with your IP. I hope you love it! Reach out if you have questions. In my live stream yesterday, we did talk some IP basics so you might want to watch that one if you haven't already.
Elizabeth OurPaleoFamily awesome! I’ll watch it after I eat this delicious roast! 🤗
😍😍😍 so yummy!!!
thanks!
I enjoyed your video
I’m going to try this soon ..
Love it 😍 feeling like i was trying to figure it out with you.!
Thanks, Nancy! Hope you enjoy your IP. I have lots more videos where I have a lot more experience that might be more helpful. ;)
We had a piece of meat exactly like yours and after 50 minutes as their recipe calls for it was not even cooked through after another 20 minutes it was cooked but still tough. I believe yours to be the only honest review I have seen.
Oh Michael, thank you! All the contrary comments were beginning to make me think I had lost my mind! :) Here's hoping we both get a better cut of meat next time.
@@ElizabethOurPaleoFamily people grow balls and will say anything to anyone online. Don't pay them any attention. I thought you did a good job.
@@MarkM58 Thanks, Mark. I have certainly grown a thicker skin since starting this youtube thing!
I used the same cut of meat to make very tender Mexican barbacoa and I set it for 2 hours and let it release on its own. I’ve also have done it for 90 mins and I did not quick release. Both times is was the most tender meat I have ever eaten. I also make sure the meat is elevated barely touching the broth.
I made the mistake with my first pot roast in my instant pot but not comparing the pound weight with the chart that comes with the book and how many minutes to put it in so I overcooked it and that made it tough. So I always check the charts for the type of meat I’m cooking for a guide on my minutes and that has well really helped for tender meat. I’m learning too! But it’s all good!
You made me decide to get a pot ♥️
I hope you'll love it! I think the more you use it, the more you'll find uses for it. Let me know if you have questions.
I have had the same problem with meat. It always takes way longer to pressure cook to get it tender as I want it. I loved the video and I love your learning along with us...... thanks for sharing !! :)
Thanks, Kathy. I appreciate your comment.
I always pressure cook my meat for 90 minutes. Test with meat temperature gauge and then take meat out. Add vegetables to cooker for 5 minutes and take out. Ready for dinner! Slice meat or shred for barbecue sandwiches is another option. You did great for the first time! Awesome video!
Thanks, Wonda! I appreciate the kind comment.
Very amusing thank you
Family meal yummy!
Hope you enjoyed it!
When I was growing up in the '60's, pressure cookers were an essential part of the "Modern Kitchen". There were many accidents with them, one of them you mentioned with the steam release. Use a gadget with a long handle open it to avoid burns. But the worst accidents were that the rubber gasket in the lid wore out, or people forgot to put back in when they washed it. Make sure you apply some oil on the gasket to retain the elasticity, extending its life. Replace when it shows signs of cracking. Be sure you select your roasts directly from the butcher, so you can see the quality of the beef. Avoid beef that has a lot of tendons. They get away with selling that at the same price as the good quality stuff. You can twine it yourself for an oven roast, that you need to roast evenly. But, since you are using the electric pressure cooker, you do not need a twined roast. I think you made a great choice in using a pressure cooker for your roast instead. It tastes a whole lot better than oven, since the flavors remain in the pot. It doesn't heat up the kitchen in summer ( I live in Arizona, so that's important to me).
Lots of great tips here. Thanks!
It's a learning process! Sometimes I have put more time on things. I made ribs for the first time last week and had to add more time. Same with a cheesecake. Personally, I cut my roast up before cooking. Good job!!
Thanks, Colleen. You're right in that it's definitely a learning process. My hope is that people keep at it and don't give up. :)
I heard if you want your meat to be tender let it sit after the timer goes off and and do not quick release. Will take a little longer but will help with tenderizing.
Right! Exactly what I have found to be true also!...But Elizabeth was new to the Instant Pot and glad she did a 'REAL' demo for all of us instead of practicing and then coming on singing the praises of the new cooking method making all of us feel less than...LOLOL....She is great!
zigomyheart ❤️
An experienced Instapot cook. (or, Instant Pot by others). Under cooked meat. Overcooked veggies. Such an expert! After several more attempts, make another video.
Experienced now, but this was my first attempt with the IP. So many more great recipes on this channel.
Fun to see someone who clearly knows her way around the kitchen, make "mid-course" corrections!
thanks!
Thank you so much for sharing, I too am a beginner I got my Insta pot for Xmas 2021 N from watching different videos I've learned a lot of things, The top can rest in the handle opening part of the Insta pot and it won't fall 😊 N you could also wrap your vegetables and aluminum foil that way The gravy won't cook them so fast and you can always take them out and check them, N also there is an arrow on your lid that matches up with an arrow on your pot it makes it easier for you to close, I think you did a great job in the food looks mouthwatering delicious, I can't wait to see another one of your recipes 👍🏽
Great tips! I hope you enjoy your new IP!
Awsome video Elizagbeth. I like the way you put it back in, instead of sticking to someone elses time. Could you please try a chicken and dumplings ? Thanks
Thanks, Markus! Cooking is very experimental! I think people get frustrated with things don't turn out just like the recipe or the picture. I say, "Relax. It's just food."--- I have been working on chicken and dumplings and I almost have it. We are paleo so no grains and that makes the dumplings really hard to get just right. If that's the sort of recipe you're interested in, stay tuned. It's coming soon.
@@ElizabethOurPaleoFamily Paleo is just what I might need. keep up the good work.
Pot being stainless steel is really helpful! Thanks for showing us how to do a pot roast in IP. I just bought one and seems too intimidating! I have a Fagor stove top, but my first electric one.
Good luck with your new IP. I think you'll like it, but it does take some experimenting to get things just right. My advice would be not to expect miracles - no matter what the rest of social media tells you. :)
I'm not Betty Crocker, but I've seen lots of recipes and have mixed them with this one. I found 55 minutes to be right. I added acv and/or rice vinegar instead of red wine vinegar, omitted the tomato paste, varied my spices, and added parsnips and turnips to your recipe. Osso Bucco works, too. Nice touch on the Red Boat Fish Sauce... Btw, I also think your veggies were mushy and roast tough was due to the number of times you re-cooked it. Thanks Elizabeth.
Thanks for your comment. I'm glad you found a method that works well for you.
Yummy yummy yummy
thanks!
I never owned one these but I'm not sold yet.
Too many steps for me.
Crock pot .... brown then place all ingredients and done !
Thanks for sharing. Pot roast looked delicious.👍
This particular recipe was very cumbersome. I have since learned to streamline and let the IP do what it's supposed to do - get dinner done fast. BUT, they are certainly not for everyone.
Cooks in one third the time....not a comparison.
Let me help: Worcestershire sauce = Wooster-sher sauce. We brits normally say Wooster sauce! (The 'oo' is not stretched as in boo or woo, but shorter, less defined, as in 'look'. :)
Thanks for the video - will try this!
jonnyfolk ...I just call it whatcha-call-it sauce
@@sawboneiomc8809 And MOST would likely know exactly what you meant.
I love you it was like i was in your home. Thank you.
Thanks, Only complaint is they way you relieved the pressure! Putting a dish towel over the escape valve makes a safer way to full venting! Tried the recipe and it turned out great. Mine took a little longer to cook the roast! Sorry for being picky but a friend got scolded! I’m learning form everyone who has more experience. Will keep watching and learning!
Yep, I now put a towel over the vent, push the valve with a long handled spoon or similar and I even use the towel when I remove the lid because some of the condensation can come out of that vent when you turn the lid upside down and burn you. Thanks for your comment.
Very nice video, you're learning just like I am, I still find it confusing ,eventually I will understand everything. I am using the slow cooker setting for now. We have to keep trying, good luck with your lp,!😊
Thanks, Eva. Good luck to you too! I've certainly learned a lot since this video over two years ago, but I still have lots to learn!
That’s a pretty thick roast... I’m not surprised it’s not tender enough yet. I’d do 60/70 min for a 2/3 inch thickness. 1:45 hours for that one probably would have perfect..I’m still learning mine too😊
You are too cute!! Finally an Instant video that has some cooking, a fun personality, and less blabbing about all the buttons. My fav part was when you jumped back as the steam came out and cut the rope on the roast. Thanks for the intro to the Insapot.
Thanks for the nice comment. Glad the video was somewhat helpful and entertaining. :)
Good point on the crock pot.. It dirties another pot... to saute the meat correctly BEFORE popping it in the crock. This way (IP) it's all done in one place... nice.
PS... yup, love the tomato paste in the tube!
Thanks for the comment, Faith!
Not bad for a rookie! 🍻
When cooking meat, always let it NR (Natural Release). If you QR (Quick Release), it will make the meat tough & dry.
Thanks for the tip.
STEPHANIE you are wrong....
On letting the pressure release put a towel over the vent. You won't have steam and greases sticking to your ceiling.
Great tip!
If you stand in front of unit it blows away from you
everything I have read says Do not ever cover vent
@@ellenbornstein7203
Never close the vent !
It says so in the pot directions.
Gary Wetzel -- Thanks for the demo. I have the Power Pressure XL but the tutorial with it suggests using a towel to help tone down the pressure release. You do not put the full weight of the towel over the vent but hold it so it's loosely deflecting the steam down until the steam release slows down. If I couldn't do that I probably wouldn't use the Cooker much. Who wants that to collect on kitchen cabinets? Oh. BTW. I love my PPXL. 😊
I usually pressure cook the roast for about 50-60 min (depends how big it is). I like to cut the time by 10 minutes. Then I add my vegetables and cook the entire pot for about 5-7 min. This way, the roast gets the time it was cut short, the vegetables aren’t cooked to mush & the flavors of all the food is infused into the whole batch.
Oh my dear girl! I've had an IP for a couple of years, and would never put that big of a roast in it...it takes much less time cut up. For one that size, I'd cut it into four pieces. I also only do about 5-6 mins on the veg, tops. 10 is too long. Happy Cooking!
Like it for trying we all learning , example crook pot high and low ,right depend on fat ratio marvel , some like less fat , Fat vs Lard or Fry
I cooked mine for 45 minutes, roast, carrots, small potatoes, onions, it came out PERFECT...veggies were not over cooked.
Sounds great!
It helps to cut the thickness down.. Two 2" thick pieces cooks better in instant pot for some reason vs a really a really thick piece. I've noticed that can help 🤗
Thanks, Stephanie. Great tip!
Hi. The roast had to sit in liquid all the way to the top for it to be moist and tender ? thx
Thanks for your helpful video. My steam release handle is loose, meaning it won’t stay on if lid is turned over. There is a thin piece of looped wire in there. Should it be? I just bought the InstantPot Duo SV from Costco.
Try pressing it down. That little valve does come off for cleaning. It should be a little wobbly, but should stay to one side or the other when you move it that way. If it doesn't, it might be defective and you should return. In my Instant Pot 101 video I show how the knob comes off so you can watch that one and see what I mean. Good luck with your new pot!
Great video... so, based on the cook times and the need to still broil, are you happy with the instant pot? I just bought one yesterday....
I love the Instant Pot and use it all the time. But I don't make this pot roast! :) This recipe was way too cumbersome and the results less than desirable, but it was a learning experience for sure. I hope you love yours. I have lots more videos with recipes that turn out much better than this one. Thanks for your kind comment.
I just cooked a 3pound chuck roast at 45 minutes came out tender
TheGbarton I
i watched ur other video with ur instant pot because i just gotten also and in the video you had made your own chicken broth do you have a video on how you make yours because it looked real good if not would you make one please and let me know.
Instant pot is hard but when it's right its SO right! 😄
You're right! I know so many people who have given up on it.
I wet either a paper towel or a small dish rag and put it over the steam release button, then I turn it to release the steam. It works really well. It helps to keep the kitchen ceiling clean. Another tip: when sautéing I put splatter screen on since sometimes the hot oil can escape, so be careful. When turning the meat over I'll insert the handle of the splatter screen into the instapot handle and that helps to protect my face from getting hit with any oil. Happy cooking 😀
Great tip about the splatter screen. I've never heard that one before. Thanks, Kriss!!
👍
Hello! I noticed that you let the liquid simmer after you removed everything so that it would thicken up. Next time after its finished cooking; try removing about half (this is subjective) of the liquid into your blender, toss in a few of the potatoes and carrots and pulse for a few seconds. What you'll end up with is a fabulous hearty gravy to pour right back over the meat and remaining potatoes and veggies. Saves a bunch of time and cancelled out the need to use thickening agents.
Great tip! Thanks!
immersion blender works better
Scott Wibbens not everyone has one so a blender (which most people have) will get the job done.
bye bye but everyone should have one
Scott Wibbens if you are buying let us know 😋
We got an Instant Pot for Christmas and I've only used it once. Now I'm doing my homework and found your video. One thing I have noticed in other videos is that many people choose to slice larger cuts of meat into smaller pieces and browning them each individually. I'm guessing that may have helped the pot to cook the meat all the way through and tenderize it better. I'm a rookie and open to comments and opinions that might help me learn.
Since that first try, I've always cut my meat into large chunks and it does seem to work better. Good luck with your IP. I think you'll love it once you get used to it. :)
I was told to let the pressure naturally release for 15 mins after cooking time . Do you find that’s better ?
much better video than the one I put together. Thank you
I read that for a fall apart roast, let the pressure release naturally, not forced. That gives it that extra amount of time to continue cooking.
You use a lot of dishes for this meal. My purpose in using the pressure cooker is not only for a quicker meal, but to keep clean up easy!
I'm with you Crystal! This was a first try and using someone else's recipe. If you watch my "3rd times the charm" version of the pot roast, it went much better! :)
Wow
Thanks for the video. I learned something new today.
Have you tried cooking the pot roast without browning? I wonder if the browning inhibits the juice liquid from penetrating the roast, and taking the roast longer to tenderize? I wonder if you should vent the pressure outside the house. I think the steam shooting out of the vent is going to contain grease that is going to stick on the kitchen ceiling.
Hi Tyrone, I answered the browning question in your other comment, but I'll address the venting here. You are correct that there could be some oil in that steam, but I don't think it's necessary to vent outside. I now lay a towel over the vent during that process and it keeps the steam from shooting straight up toward the ceiling. I highly recommend using a towel when venting and removing the lid. I did an Instant Pot 101 for beginners video in December (much more recent that this video) and it includes all the tips I've learned since this first try.
@@ElizabethOurPaleoFamily Thank you for the information. Best wishes to you and your family.