Pot Roast in Instant Pot part 2
For more great Instant Pot recipes, please visit InstantPotEasy.com
How to make Pot Roast in the Instant Pot. Find the recipe here: http://ourpaleofamily.com/recipe/old-fashioned-pot-roast-in-the-instant-pot/
You might also like
Leave a Reply
Want to join the discussion?Feel free to contribute!
For your health and safety, Please do not touch the raw meat and anything else without washing your hands!
I watched the first and second pot roast videos. The cut of the meat isn't the problem. It's cooking it too long when you braised it, and then letting it cool down, then heating it back up. And then not letting the pressure in the pot release on it's own for at least 10 minutes before adding the veggies.
Also in the first video you set it on meat / stew, should have been on manual and on high pressure.
Might be best to cook a pot roast when you're not short on time. I'd also suggest searching YouTube for videos on tips and suggestions of Instant Pot cooking.
There's one I watched after your first video by "Pressure Luck Cooking". The pot roast looked perfect.
I love your videos! I just got the 6 qt for Christmas and have only made split pea soup, which came out ok. Almost over cooked because I thought the Natural pressure release would shut it off automatically, Not.. Came back 4 hours later to a darker soup than normal… But not bad.
Also, a quick tip I saw from few other videos is that the lid will hang on the pot through the slotted handle when adding items or removing the lid. Very handy.
I had the same problem with my chuck roast. It was tough o the point of not being able to chew it. I have no intention of cooking it that way again. Slow cooker is my preferred method.
Hope you are successful this time.
Probably would have been better if you used slow release. I know you were out of time but that probably would have helped.
Thank you!
The reason the meat came out tough last time was because it was quick released. You need to let it slow release for about 15 minutes then quick release it until the pin goes down!
Make sure Instant pot is set to high pressure
Check out American Test Kitchen for baking soda ideas. Baking soda tenderizes and crisps or browns or adds toThe Maillard reaction is a chemical reaction
between an amino acid and a reducing sugar, usually requiring the
addition of heat. Like caramelization, it is a form of non-enzymatic
browning. … Each type of food has a very distinctive set of flavor
compounds that are formed during the Maillard reaction.Second, the Maillard reaction occurs more quickly in alkaline environments (basic environments where the pH is above 7). Adding baking soda, a mildABOUT A TEASPOON OF BAKING SODA RUBBED ON MEAT SIT FOR ABOUT 30 MINUTES OR LESS WILL HELP YOUR FOODS BROWN TASTE BETTER DEVELOP COMPLEX FLAVORS AND IN MY OPINION TENDERIZE. CHECK IT OUT
I've pressure cooked all my life. My mom taught me 40 years ago. Pressure cooked roast is my specialty. If you look at your first video, I noticed that you never touched the More button so you pressure cooked on medium heat instead of high. 70 minutes on high should have easily made your first roast tender. I really enjoyed your videos. Thanks for sharing.
Hey Elizabeth, Thanks so much for the recipe, one question if you have a moment. How long to you feel comfortable keeping your bacon fat for reuse & do you just store in a mason jar refrigerated?
The slow release adds a longer pressure time so much more tender. Adds about 20 min or less…☺️
60 is a better timer,for tender
I have never had any luck with a pressure cooker so I don't blame you for having a little trouble. But as far as over cooking meat in liquid I don't think you can, I cook with a crock pot on high and cook my roast for no less than 18 hours up to 24 hours and my meat is always tender. But I don't think I will be getting another pressure cooker anytime soon.
It needed an hour
You're beautiful and a great cook and teacher!
Wash your hands after handling the raw meat!
Just started this video, so I'm not sure how it comes out yet, BUT…..on your 1st attempt that failed, did you quick release the steam by any chance? If you let the pressure go down naturally for 10 min or so, your tough meat will fall off of the bone. I have seen several people with this exact results when being impatient, they used quick venting. If you do a slow natural release, then add veggies and re pressure for 5 min or so, you can do a quick release on that part and you'll be fine. I cook mine 15 to 20 min per pound of chuck roast. Your recipe sounds delicious…..I'm hoping you have success this cook!
I have one in my closet for 3yrs….never used it😟
I stand by my initial comment that it's your electric pot, that's why I don't own one. Will watch # 3 now.
Try releasing the pressure meat on its own. I've heard that's the difference between tough and tender meat. Since it still cooks while the pressure releases, that's your extra time. On veggies, consider zero time and releasing on its own too. It's cooking while the pressure is building and releasing.
Meat does not get tender then tougher, only calamari!
besure to cut against the grain of meat.
They need to come up with a two sided grinder for pepper and salt.
why doesnt the pressure cook light go on when you set the time and then push it ???
stop tapping implements on the edge of your SS insert.
Broiler = grill in U.K.
I think Instant Pot recommends large cuts, like a roast, should be cut into smaller pieces, perhaps 4 to 6, depending on size roast, and don't worry about setting a piece or two on top of the others or on edge, so the steam will surround each piece and cook more evenly.
My God Read a book. Every Grandma in history can make killer pot roast . Brown everything at the start! Then Slow Cook it! U can't speed everything up. If U used a microwave U would get about the same thing
20 min per pound
The best garlic press can be bought at IKEA.
Hi thank you for the video,I want to buy one IP but can’t make up my mind if I should get the 6 or the 8 q
Which one are you using ? Thanks again
I noticed that everybody wants to cook this the fast way and expect great results. I would start this dish real early in the morning to saute the meet first, then add all of the ingredients. Then I would slow cook it (set it and forget it) for hours and hours on low heat. By the end of the day, the meat would be so tender it melts in your mouth. Even the veggies and the potatoes are tender.
Could you please tell me what kind of potatoes you used for your meal? Thanks for giving this recipe another try 🙂
Never used a pressure cooker before ,scared me to death . Your first video gave me the courage to use mine .Thank you
May i suggest instead of using fiber supplement for thickening agent, you use a can of liver spread instead. Taste even better
Love your videos god bless
Inspired by you and a few others I made a new pot roast. The beef was only a one pond piece that had been in my freezer for a long time. It was very lean, so I expected it to be tough, however I cooked it. I added red wine and red wine vinegar to the juice, onions and a few carrots, plus chicken stock cube and chicken gravy granules. I gave it 30 minutes, then on to slow cook for another ten hours. After cooking, I sliced it and put it back in for another ten minutes. on pressure. It was stunning. Thanks again for your films.
Amazing recipe video our family really enjoyed it