I use a 2 1/2 lb chuck roast. I saute my roast til it gets a good brown crust on both sides. I take it out and brown my onions. Put the roast back in on the round rack. Then i cut my carrots into bias chunks and wrap in foil. I cut my little potatoes in half season them and also wrap in foil. I stuff the foil packets on each side of the roast, add 2 cups of beef broth and cook for 55 minutes. Take it all out and let it rest while I turn saute to high. Add a slurry to help thicken gravy. Roast falls apart and veg are soft. Put the veg in the gravy while it reduces. Only way I'll ever make pot roast again.
I utilize the full range of the instant pot by using the sauté feature without the lid. It works great to sear any meat like roast or stew meat and then the pressure portion breaks down the connective tissues much faster too. I can’t sear meat in a slow cooker and I don’t want to get out the extra pan to sear the meat. And the veggies get cooked better too, and absorb the meat juice where that doesn’t always happen when I use a slow cooker. I also have a sou vide machine I use for meats, so I read a lot about each machine and make sure I get the most out of it by using all the features of each one. I never think of my IP as just a pressure cooker, it’s way more.
I bought Lisa's first book and use it all the time. She really has tried, tested and is honest and truthful with her meals. She knows what she is presenting and is very honest in her findings and recipes. She and her company are real and sharing really good meals with her audience and her own family.
@@artistlovepeace but you also have to pay close attention to what she says. She also says that she doesn't like to cook certain things in her IP, which is also an opinion, because she'll say why. Such as the pit roast because she likes the taste of the seared meat. Another thing is, like all great chefs, we are experimenters and if someone has tried something,we try to improve on it, which brings in here catch phrase tried and true. My IP isn't my go to utensil, but it is a handy tool that helps keep meals within a time constraint. Some things cook faster than others, so the things that take longer to cook, I use the IP to time all parts of the meal.
You always have great ideas however if you have a instant pot with the sous vide function you can make a perfect steak. Just finish quickly on the grill and it will be how you like it inside. The thicker the cut the better.
I slice spaghetti squash in 1/2 take the seeds out. Put it on a plate cut side down in the microwave. Cook on high for up to 15 minutes in 5 minute increments ( usually only 10 min in my microwave), & wallah! It’s ready!
The IP is a handy tool for home cooks. It is not a tool you'll find at a restaurant. I believe (as a chef) that it can be used in restaurants for certain items and mostly for those accidental run outs and you need that item cooked like yesterday for a customer. I also believe that it would be quite handy for food trucks. People like Lisa and others that post IP recipes here on YT and the web, do so to open up possiblities to IP use. Thanks Lisa. I may not be an IP expert, but there are some things I've done with my IP & have managed to alter a few ways of cooking with it, such as pot roast (hey, if you can cook chicken or ribs in your IP, you can cook a roast in it). I have even done chops and tenderloins (both with that crisp outside & wo using a skillet to finish it off).
I tried cooking chicken breast in the instant pot and yes the chicken was fresh. I don't know what happened, but the chicken smelled weird but tasted good but because of the smell. I throw it all away. Didn't have the smell in the slow cooker or in the stove
Not my preference. You can watch my side by side test of using the slow cooker vs. the Instant Pot slow ccoker function here: ua-cam.com/video/i32lQqf680k/v-deo.html
The trick to IP pot roast is to adjust your time for the thickness of the roast, but other than that you cook it the same way as country ribs. Once the roast is cooked let rest on a cooling rack for 15 minutes, then sear it in the IP (or skillet) then add pot roast veggies to the IP, the roast and seasoning, pressurize for about 5-7 minutes and serve after the steam pressure is released. (my total time is usually between 50-70 mins (including roast settling time of 15mins).
Just curious, why would you not sear the roast before you pressure cook it? Because normally with brazing you sear and then let the roast cook a long time. You would normally do the same thing in a traditional pressure cooker. So for an instant pot, why would you reverse the order? Is there some advantage to that?
@@pjschmid2251 in my 40+ years of cooking, plus my cooking instructor (Emeril, St Charles Ave, New Orleans) you never sear first. Why would you? Searing is not browning, it's caramelizing. If you sear first, then cook the meat is why your mear is tough or rubbery. Cook first then sear. Plus it tastes better.
@@Utriedit215 that's fine, don't trust someone who's been cooking for over 40 years and professionally over 30. The difference between you and me? I know what I'm talking about, & don't have rubbery or over cooked meats. Searing first is just as smart as putting a band aid on before you get cut🤣
The font size on the recipe pages is 9 point. I also sell an ebook version that may be more accessible for you :) triedtestedandtrue.com/product/enjoy-cookbook-digital-download/
I don’t agree with the pot roast. First of all you brown it first. Second of all a long natural release is key. Curious why on on earth do you use prepackaged cubed potatoes for your mashed potatoes? The ip cooks potatoes and mashed potatoes perfectly for mashing (you can cook them in their skins even!) .. no plastic packaging, less expensive, etc
That was just a mashed potato hack to make mashed potatoes even easier. Of course I have recipes and videos using regular potatoes but that was just the broll we pulled for this video :) ua-cam.com/video/JJQs6c8w34k/v-deo.html
Yes you're right that most do have a slow cook function. However, in my side by side slow cooking test, the results were pretty shocking: ua-cam.com/video/i32lQqf680k/v-deo.html
🤷🏻♀️i dont know…for me, its easy to hit sauté to brown my beef then hit the crockpot setting to finish. Thats just me. Id also like to add that i love doing spaghetti and meatballs in the IP! Im handicapped and cant stand long to mess with the boiling of the noodles and dumping things out. So the IP and air fryer have been game changers! Oh! And i dont know why i hadnt thought of doing the mashed potatoes in there! Thanks so much!!! 🤗
The slow cooker doesn't brown a roast either. At least you can sear the pot roast first in the Instant Pot. My mother made a really good barbecue pot roast (in a Dutch oven) that is a disaster in a pressure cooker. Burn notice!
It varies on the size! Here are my videos and recipe: ua-cam.com/video/DmUdzE-bXzY/v-deo.html and triedtestedandtrue.com/pressure-cooker-spaghetti-squash/
@Lisa.Childs thank you for the link. However I don't cook meat because I'm a vegan. And as you can see from the comments below that video many people disagreed
Always welcoming and truthful. Try putting some cream cheese or cottage cheese in your mashed potatoes. My grandma's secret. Use red potatoes with that and add some half and half. Obviously salt and any other spices you like and you will have a literally cloud type heaven mashed potato. Try it.
I agree with the way @haroldmocc9828 cooks his pot roasts, and I do it almost identically the same way. I always cook my pot roasts in my IP. They always come out tender and delicious, and if I have guests, they rave about it.
@@Lisa.Childs I am so glad you like the crock pot and I know many people do. I don't own one, so the IP or my dutch oven are my go to preferences. Thank you for the nice comment!
I use a 2 1/2 lb chuck roast.
I saute my roast til it gets a good brown crust on both sides. I take it out and brown my onions. Put the roast back in on the round rack. Then i cut my carrots into bias chunks and wrap in foil. I cut my little potatoes in half season them and also wrap in foil. I stuff the foil packets on each side of the roast, add 2 cups of beef broth and cook for 55 minutes. Take it all out and let it rest while I turn saute to high. Add a slurry to help thicken gravy. Roast falls apart and veg are soft. Put the veg in the gravy while it reduces. Only way I'll ever make pot roast again.
I do it this way as well. Got this from UA-cam as well under instant pop roast ( best ever - literally) the title . Everyone loves it in the family .
I'm so glad you enjoy it! Many people do! Personally, my preference is the crock pot: ua-cam.com/video/i32lQqf680k/v-deo.html
I utilize the full range of the instant pot by using the sauté feature without the lid. It works great to sear any meat like roast or stew meat and then the pressure portion breaks down the connective tissues much faster too. I can’t sear meat in a slow cooker and I don’t want to get out the extra pan to sear the meat. And the veggies get cooked better too, and absorb the meat juice where that doesn’t always happen when I use a slow cooker. I also have a sou vide machine I use for meats, so I read a lot about each machine and make sure I get the most out of it by using all the features of each one. I never think of my IP as just a pressure cooker, it’s way more.
I bought Lisa's first book and use it all the time. She really has tried, tested and is honest and truthful with her meals. She knows what she is presenting and is very honest in her findings and recipes. She and her company are real and sharing really good meals with her audience and her own family.
@@artistlovepeace but you also have to pay close attention to what she says. She also says that she doesn't like to cook certain things in her IP, which is also an opinion, because she'll say why. Such as the pit roast because she likes the taste of the seared meat. Another thing is, like all great chefs, we are experimenters and if someone has tried something,we try to improve on it, which brings in here catch phrase tried and true. My IP isn't my go to utensil, but it is a handy tool that helps keep meals within a time constraint. Some things cook faster than others, so the things that take longer to cook, I use the IP to time all parts of the meal.
Such a kind comment. Thank you so much!
You always have great ideas however if you have a instant pot with the sous vide function you can make a perfect steak. Just finish quickly on the grill and it will be how you like it inside. The thicker the cut the better.
Great tip! I have used the sous vide function before, but that's not pressure cooking.
I slice spaghetti squash in 1/2 take the seeds out. Put it on a plate cut side down in the microwave. Cook on high for up to 15 minutes in 5 minute increments ( usually only 10 min in my microwave), & wallah! It’s ready!
The IP is a handy tool for home cooks. It is not a tool you'll find at a restaurant.
I believe (as a chef) that it can be used in restaurants for certain items and mostly for those accidental run outs and you need that item cooked like yesterday for a customer.
I also believe that it would be quite handy for food trucks.
People like Lisa and others that post IP recipes here on YT and the web, do so to open up possiblities to IP use.
Thanks Lisa. I may not be an IP expert, but there are some things I've done with my IP & have managed to alter a few ways of cooking with it, such as pot roast (hey, if you can cook chicken or ribs in your IP, you can cook a roast in it). I have even done chops and tenderloins (both with that crisp outside & wo using a skillet to finish it off).
I tried cooking chicken breast in the instant pot and yes the chicken was fresh. I don't know what happened, but the chicken smelled weird but tasted good but because of the smell. I throw it all away. Didn't have the smell in the slow cooker or in the stove
I don’t have an insta pot I have aroma could I still do your recipes in that or should I get an insta pot??
Thank you. I am not a big cook and am learning to use this device. I love your videos.
Very timely. I’ve gotten lazy about b using my IP lately.
Yes on cakes -pot-in-pot. I like moist.
you really should have included cheesecake in the always make category.
Not what I was expecting but do agree with many of your choices
I totally agree with not doing a pot roast! I also won't do ribs.
No pot roast even on the instant pot slow cook mode?
Not my preference. You can watch my side by side test of using the slow cooker vs. the Instant Pot slow ccoker function here: ua-cam.com/video/i32lQqf680k/v-deo.html
I actually use Instant Pots dutch oven for my roast & it was absolutely fall apart, meltnin your mouth outstanding!
Is it the red one? I think I saw that one at Costco. I'm sure if it was cooked in taht it would be delicious!
You didn’t mention rice.
Thank you for watching!!!
The trick to IP pot roast is to adjust your time for the thickness of the roast, but other than that you cook it the same way as country ribs. Once the roast is cooked let rest on a cooling rack for 15 minutes, then sear it in the IP (or skillet) then add pot roast veggies to the IP, the roast and seasoning, pressurize for about 5-7 minutes and serve after the steam pressure is released. (my total time is usually between 50-70 mins (including roast settling time of 15mins).
Just curious, why would you not sear the roast before you pressure cook it? Because normally with brazing you sear and then let the roast cook a long time. You would normally do the same thing in a traditional pressure cooker. So for an instant pot, why would you reverse the order? Is there some advantage to that?
@@pjschmid2251I feel you didn’t understand why
@@pjschmid2251 You’re supposed to sear the roast before you cook it I wouldn’t trust anybody’s advice that doesn’t
@@pjschmid2251 in my 40+ years of cooking, plus my cooking instructor (Emeril, St Charles Ave, New Orleans) you never sear first. Why would you? Searing is not browning, it's caramelizing. If you sear first, then cook the meat is why your mear is tough or rubbery. Cook first then sear. Plus it tastes better.
@@Utriedit215 that's fine, don't trust someone who's been cooking for over 40 years and professionally over 30. The difference between you and me? I know what I'm talking about, & don't have rubbery or over cooked meats. Searing first is just as smart as putting a band aid on before you get cut🤣
What size is the font in this book? Is the print high contrast or low contrast?
The font size on the recipe pages is 9 point. I also sell an ebook version that may be more accessible for you :) triedtestedandtrue.com/product/enjoy-cookbook-digital-download/
it's just a pressure pot with its own timer.... it's nothing new lol
I completely agree with you not to use the instapot for pot roast, it really doesn’t taste the same
I don’t agree with the pot roast. First of all you brown it first. Second of all a long natural release is key.
Curious why on on earth do you use prepackaged cubed potatoes for your mashed potatoes? The ip cooks potatoes and mashed potatoes perfectly for mashing (you can cook them in their skins even!) .. no plastic packaging, less expensive, etc
That was just a mashed potato hack to make mashed potatoes even easier. Of course I have recipes and videos using regular potatoes but that was just the broll we pulled for this video :) ua-cam.com/video/JJQs6c8w34k/v-deo.html
I agree with you 100%! Love your cookbook ?❤
Yay! Thank you!
Most, probably all, Instant Pots have a slow cook function. I always use the highest setting for perfect slow cooked food.
Yes you're right that most do have a slow cook function. However, in my side by side slow cooking test, the results were pretty shocking: ua-cam.com/video/i32lQqf680k/v-deo.html
🤷🏻♀️i dont know…for me, its easy to hit sauté to brown my beef then hit the crockpot setting to finish. Thats just me. Id also like to add that i love doing spaghetti and meatballs in the IP! Im handicapped and cant stand long to mess with the boiling of the noodles and dumping things out. So the IP and air fryer have been game changers! Oh! And i dont know why i hadnt thought of doing the mashed potatoes in there! Thanks so much!!! 🤗
Only way i cook spaghetti with meat sauce is in the IP. Easy peasy.
The slow cooker doesn't brown a roast either. At least you can sear the pot roast first in the Instant Pot. My mother made a really good barbecue pot roast (in a Dutch oven) that is a disaster in a pressure cooker. Burn notice!
My crock pot is hot enough where it does caramelize the meat a bit (after searing, of course). The Instant Pot does not do this :)
How long do you cook the spaghetti squash typically
It varies on the size! Here are my videos and recipe: ua-cam.com/video/DmUdzE-bXzY/v-deo.html and triedtestedandtrue.com/pressure-cooker-spaghetti-squash/
that hot and sour soup looks great!
It's my FAVORITE and SO GOOD! I hope you try it sometime! triedtestedandtrue.com/hot-and-sour-soup/
Weird. You use a separate crock pot when the IP already has a slow cooker?
I do not care for the slow cooker function on the IP. Maybe because it heats from the bottom
WAtch this and you might also be convinced! ua-cam.com/video/i32lQqf680k/v-deo.html
@Lisa.Childs thank you for the link. However I don't cook meat because I'm a vegan. And as you can see from the comments below that video many people disagreed
Always welcoming and truthful. Try putting some cream cheese or cottage cheese in your mashed potatoes. My grandma's secret. Use red potatoes with that and add some half and half. Obviously salt and any other spices you like and you will have a literally cloud type heaven mashed potato. Try it.
Oh both are lovely in mashed potatoes!! thank you!
I agree with the way @haroldmocc9828 cooks his pot roasts, and I do it almost identically the same way. I always cook my pot roasts in my IP. They always come out tender and delicious, and if I have guests, they rave about it.
I'm so glad you enjoy it! Many people do! Personally, my preference is the crock pot: ua-cam.com/video/i32lQqf680k/v-deo.html
@@Lisa.Childs I am so glad you like the crock pot and I know many people do. I don't own one, so the IP or my dutch oven are my go to preferences. Thank you for the nice comment!
I just got the notification for this video while I was watching many of your other Instant Pot videos. It pays to have the alerts tured on!
Thank you so much for watching and tuning in!!!!