Laurie4b Posted August 28, 2016 Share Posted August 28, 2016 I'd like to cook a basic pot roast in my Instant Pot. I do not want to cut it up in pieces. I want to throw the meat in there and have it cook till it's tender. I watched two different youtubes and one cook puts in a lot of liquid and basically boils the roast. I don't want a boiled pot roast. The other put in zero liquid. I thought you always had to add liquid or it wouldn't come to pressure. Can someone answer that for me? The way I have traditionally made pot roast is in a covered dish in the oven with about 1 inch of water on the bottom, so it steams, but doesn't boil. I was thinking I could put some water in the Instant Pot to the same level (about 1 inch) and put the meat up on that basket-thingee and cook. The one who used all the water cooked hers in 25 min. The one who used no water cooked hers in 70 min. How long should I try? Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted August 28, 2016 Share Posted August 28, 2016 (edited) I do a pork roast with about a cup of water in the bottom at 90 minutes at pressure. The last one I did was frozen and needed a little longer. I put it back on for another 30 because it wasn't shreddable yet. Edited August 28, 2016 by Forget-me-not Quote Link to comment Share on other sites More sharing options...
TKDmom Posted August 28, 2016 Share Posted August 28, 2016 I always do the slow cooker without liquid, but yes, you need liquid in there to come up to pressure. I'd put about a cup of liquid in to start, so your roast doesn't burn and to get the pressure up. It will have a ton of liquid when you pull it out, which comes out of the meat. Here's an official Instant Pot page on meat: http://instantpot.com/cooking-time/meat-poultry-beef-pork-and-lamb/ You can turn the pot to saute, and brown the meat before adding liquid and changing it to the meat setting for pressure cooking. I love being able to have a truly one pot meal. Quote Link to comment Share on other sites More sharing options...
Ottakee Posted August 28, 2016 Share Posted August 28, 2016 I did one the other day. I browned it, still slightly frozen and put in about 3/4 c of beef broth. I think I did it 30 minutes but had to do more time as I like my roasts to fall apart with a fork. Quote Link to comment Share on other sites More sharing options...
Laurie4b Posted August 28, 2016 Author Share Posted August 28, 2016 Well, it's in there with a cup of water for 70 minutes so I guess I'll find out how that goes! It was two roasts of not quite 2 pounds each. Here's hoping! 2 Quote Link to comment Share on other sites More sharing options...
Seasider Posted August 28, 2016 Share Posted August 28, 2016 Following! Laurie4b, please report back after dinner! 1 Quote Link to comment Share on other sites More sharing options...
Laurie4b Posted August 28, 2016 Author Share Posted August 28, 2016 (edited) Following! Laurie4b, please report back after dinner! 1 + cups of water plus two 1 1/2 lb roasts were cooked to soft perfection after 70 min at pressure with no browning of the meat. (I avoid browning meat due to carcinogens. I have not found it to be a problem with pot roasts at all.) I let the steam out fast. Now I'm going to try to pressure cook the veges. I think one of the youtubes said 10 min so that's what I am trying. ETA: The onions were pretty mushy at that length of time. (They were medium cut in half) The carrots were done, but I would have liked them a little softer. Edited August 29, 2016 by Laurie4b 3 Quote Link to comment Share on other sites More sharing options...
Slache Posted August 28, 2016 Share Posted August 28, 2016 This is the best pot roast I've ever had. https://thedomesticman.com/2015/12/22/pressure-cooker-pot-roast/ Quote Link to comment Share on other sites More sharing options...
TKDmom Posted August 29, 2016 Share Posted August 29, 2016 This is the best pot roast I've ever had. https://thedomesticman.com/2015/12/22/pressure-cooker-pot-roast/ I'm (literally) drooling over that one. Yum. Quote Link to comment Share on other sites More sharing options...
Slache Posted August 29, 2016 Share Posted August 29, 2016 I'm (literally) drooling over that one. Yum.Double the mushrooms. :) 1 Quote Link to comment Share on other sites More sharing options...
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