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#1 Matryoshka

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Posted 13 February 2018 - 04:39 PM

Put a roast of some kind (pork, beef) in with veggies, or would the veggies become mushy?

 

I have a bunch of cut-up and seasoned veggies leftover from that potluck I went to the other night (they came out great!) - but I prepared more than would fit in the baking dish, so I thought I'd roast what's left with a piece of meat, and it made me think that maybe I could use that Instant Pot thing that sits on my counter.  Would that work, or would it still be easier just to pop everything in the oven together?

 

I know everyone raves about the IP, but I don't boil eggs (yuk) or make much rice or cook up hunks of meat much, which seem to be the things wowing everyone else.  I really need to figure out how to make soups and stews and chilis in it (I know it's easy, but there are so.many.buttons. - I'm still intimidated! - I'm starting to miss my slow-cooker with the one little knob!)



#2 Indigo Blue

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Posted 13 February 2018 - 04:49 PM

Yes! You can put them in. They will be soft, but not mushy. For pork roast, put a bit of olive oil in and brown the roast on all sides right in the Instant Pot. Then, add cut up carrots and potatoes, about one and one half cup of water, and salt and seasonings. Slow cook (I don't pressure cook it) it for about 6 hours. If you have leftovers, you can make pulled pork BBQ. Just pull the pork and add BBQ sauce. Make pork sliders or something. If you want to slow cook, make sure you don't seal the vent while cooking!

 

Editing to add: I guess you were asking about pressure cooking a roast and how mushy the veggies would be. Actually, I don't know because I usually slow cook mine (in the Instant Pot). Sorry!

 

I would say that you can do this, so maybe someone else can give you a good recipe.


Edited by Indigo Blue, 13 February 2018 - 04:52 PM.


#3 Katy

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Posted 13 February 2018 - 04:49 PM

Maybe someone with more experience will chime in.  The very first day I did a roast everything has come out perfect, but since then there were so many issues I went back to the crockpot for them.



#4 Indigo Blue

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Posted 13 February 2018 - 04:53 PM

I mostly use the pressure cooking for beans, rice, whole chicken....



#5 cintinative

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Posted 13 February 2018 - 05:00 PM

I mostly use the pressure cooking for beans, rice, whole chicken....

 

Not to hijack the thread but could you share your whole chicken method? I made one the other day and it was totally overcooked. I cooked it under high pressure for 6 minutes/lb and the meat was dried out.  Do you use the "poultry" button?  When I did a google search pretty much everywhere said at least this long per pound. My friends said they just "wing it."  =)  I don't know if it would have helped if I put the metal rack in? The recipe called for browning it first and then pressure cooking, if that helps.
 

 

Also do you make beans from dry? If so, could you share how you do that or what website you have found helpful?



#6 cintinative

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Posted 13 February 2018 - 05:01 PM

Also, for a pork roast--are you all talking pork loin, pork shoulder, or pork tenderloin, or something else? Normally I make BBQ out of pork shoulder (butt).



#7 Jann in TX

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Posted 13 February 2018 - 05:04 PM

I've done it before (beef roast and veggies)  but I did not start them at the same time.

 

I cooked the roast just over half way (for mine that was 30 minutes) then i added the veggies and cooked another 15 or so minutes until everything was done.

 

(I did a quick release before adding the veggies).


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#8 LuvToRead

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Posted 13 February 2018 - 05:07 PM

I like to wait and put in the veggies in later.  I generally do chuck roasts, and cook on HP for 60 minutes, then add potatoes and carrots for 10 minutes. 


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#9 Word Nerd

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Posted 13 February 2018 - 05:14 PM

I do veggies in a steamer basket after I take the roast out to rest. It only takes a few minutes to IP potatoes, etc., and if the pot is already hot it doesn't take long to come back to pressure.


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#10 Bambam

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Posted 13 February 2018 - 05:16 PM

I cook my roast first, then put the veggies in for a few minutes after roast is done. I like my veggies not soft/mushy at all.  (Potatoes & carrots - I would add green beans if I had any fresh or frozen). 



#11 arctic_bunny

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Posted 13 February 2018 - 05:34 PM

I either do the veggies while the roast rests, or do them in the mini IP.

#12 Indigo Blue

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Posted 13 February 2018 - 05:39 PM

Not to hijack the thread but could you share your whole chicken method? I made one the other day and it was totally overcooked. I cooked it under high pressure for 6 minutes/lb and the meat was dried out.  Do you use the "poultry" button?  When I did a google search pretty much everywhere said at least this long per pound. My friends said they just "wing it."  =)  I don't know if it would have helped if I put the metal rack in? The recipe called for browning it first and then pressure cooking, if that helps.
 

 

Also do you make beans from dry? If so, could you share how you do that or what website you have found helpful?

 

Whole chicken:

 

1 whole 4lb chicken

1 Tbsp olive oil

1 tsp paprika

1 1/2 cups chicken broth (store bought or other)

1/4 tsp ground black pepper

2 tbsp lemon juice

1/2 tsp sea salt

 

Mix all seasonings you want to use together in a small bowl.  Rub the seasoning onto the chicken. Preheat the oil in the pressure cooker. Add chicken, breast side down, and cook for 5 minutes. Flip the chicken and add broth, and lemon juice. Lock the pressure cooker lid and set for 30 minutes on high pressure. Let the pressure release naturally. After removing the chicken, let it stand for five minutes before carving.

 

I actually cook my chicken longer than 30 minutes because I like it really tender and falling off the bone. I don't use a poultry button...I use manual, then set my time. I also don't use any kind of rack. I'm not sure why yours would be dry and overcooked, though. My recipe sounds like pretty much what you are doing.

 

 

 

For beans...I don't use the cooking times in the Instant Pot recipe book. I like soft-cooked beans and the times that I use are just what I have found by trial and error, and based on how soft I like the beans. I just rinse a pound or so of beans in a colander. I don't even soak them overnight. Pick out any bad beans and put the rest in the pot. Add water until the water level is about two inches over the beans. I use my index finger....I level the beans out in the pot, then hold my index finger right over the top of the beans. I fill the pot until the water comes about halfway up my index finger. Add any salt, pepper, olive oil, or other seasonings. Use "manual" to set the time. Let them release naturally. Here are the times I've come up with for different beans:

 

Chic peas 50 min

Pinto beans 70 min

Northern beans 70 min

Black beans 50 min

 

If the beans are too soft for you, just decrease the time next time you cook beans, and, if they come out perfect, write it down so you remember the next time!

 

You can add chopped onions and a pinch of cayenne to pinto beans...that's good. I don't use bacon grease or ham, but you could if you want.

 

OP, I hope you don't mind that I posted these!!!


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#13 Indigo Blue

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Posted 13 February 2018 - 05:45 PM

About the pork roast...sorry to sound really stupid, but I actually don't know what type of pork it is. It comes in a long roll with rope tied around it every few inches...honestly I don't know the names of meats...I make it for dh, but I don't even eat it myself, lol. If anyone knows the roast that's in a four inch wide log and they slice off a lb or two for you at the meat counter, please help. I just ask for pork roast and point to the "log", lol. I know that it comes out good because it's so tender and the broth and veggies are really yummy.



#14 Indigo Blue

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Posted 13 February 2018 - 05:49 PM

To the OP...just my humble opinion....but I really like the way roasts and chicken come out when they are slow-cooked. I hope you get a good pressure cooked recipe here to try, but slow-cooking is great. If I have the time, I'd rather do it that way. The IP is great for beans because you don't have to watch the stove or stir the pot. And you can have cooked dried beans in about one hour with no fuss.

 

I'm sure some have really great pressure recipes!



#15 Chris in VA

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Posted 13 February 2018 - 07:55 PM

You can slow cook it in the IP all together, but you will want to cook the meat separately if you decide to pressure cook. Potatoes and carrots only take about 7 minutes in the pressure cooker, and stew type meat takes around 25. 

 

Ask me how I know...

 

#mushforstew   :laugh:



#16 Matryoshka

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Posted 13 February 2018 - 08:15 PM

Lol, I wimped out and did it in the oven. It was really yummy!

I think I need to figure out the bean thing in the IP, though. I go through a lot of canned beans 'cause I'm too lazy to soak, so this could be a solution.

PP who likes mushier beans, do you cook them in something else later (like chili or soup or stew) or are you eating them alone after the IP? I was thinking maybe I should keep them firmer if I'm going to cook them further in other dishes...?

Edited by Matryoshka, 13 February 2018 - 08:16 PM.


#17 arctic_bunny

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Posted 13 February 2018 - 09:19 PM

Lol, I wimped out and did it in the oven. It was really yummy!

I think I need to figure out the bean thing in the IP, though. I go through a lot of canned beans 'cause I'm too lazy to soak, so this could be a solution.

PP who likes mushier beans, do you cook them in something else later (like chili or soup or stew) or are you eating them alone after the IP? I was thinking maybe I should keep them firmer if I'm going to cook them further in other dishes...?

I cook them to the texture I like. As soon as you add an acid (tomatoes, vinegar, etc) to beans, they don’t really cook any further.

#18 Indigo Blue

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Posted 13 February 2018 - 10:33 PM

Yes, this is what I do, too....cook them how you like them and use them for whatever you would like. They really don’t get too mushy.

#19 Ellie

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Posted 14 February 2018 - 12:23 AM

I didn't get in on this in time to help you, but if I had, I would have said to cook the roast completely first, then add the veggies and cook for about 5 more minutes. I cooked carrots last night for 10 minutes, and it was too long.

 

When I cook potatoes for mashing or salad, I only cook them for 4 minutes.



#20 SparklyUnicorn

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Posted 14 February 2018 - 07:39 AM

About the pork roast...sorry to sound really stupid, but I actually don't know what type of pork it is. It comes in a long roll with rope tied around it every few inches...honestly I don't know the names of meats...I make it for dh, but I don't even eat it myself, lol. If anyone knows the roast that's in a four inch wide log and they slice off a lb or two for you at the meat counter, please help. I just ask for pork roast and point to the "log", lol. I know that it comes out good because it's so tender and the broth and veggies are really yummy.

 

no sorry...that is probably pork loin

 

the one in the netting is the shoulder

 

(sorry..not enough coffee yet)


Edited by SparklyUnicorn, 14 February 2018 - 07:44 AM.


#21 happypamama

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Posted 14 February 2018 - 08:01 AM

That sounds like loon to me. Shoulder or butt roast is shaped more like a ham, kind of pyramid like. I’d slice a loin (or the tiny ones, the tenderloins, that are like two inches wide), but I’d shred a shoulder or butt. I threw frozen diced peaches in with a loin the other day and would serve it with something like roasted broccoli and a salad, but for a butt or shoulder, it would likely be BBQ sauce and made into sandwiches with coleslaw and maybe baked beans.

And I’ve made them in the IP, but I wing it every time. “Let’s see how 40 minutes does. Eh, needs a little more. I’m terrible about keeping notes.”

Edited by happypamama, 14 February 2018 - 08:03 AM.