YooHoot
Pearl Clutcher
Posts: 3,417 
|
Post by YooHoot on Oct 16, 2016 16:55:32 GMT
I'm not loving my roasts that come out of the instant pot. I also do the fast release so I'm wondering if that might be my problem? I can't tell if it's my timing (too little vs adding more time) but I feel like it doesn't fall apart like it does in my crockpot. I've had great results with spaghetti squash, yams, soups but large pieces of meat (chicken, beef and pork) just leave me feeling "eh". Any tips?
|
|
tincin
Drama Llama
Posts: 5,368
Jul 25, 2014 4:55:32 GMT
|
Post by tincin on Oct 16, 2016 17:27:29 GMT
I think you probably need to do at least a partial natural release and let the juices resettle into the meat.
|
|
|
|
Post by littlemama on Oct 16, 2016 17:29:19 GMT
Natural release meat. The crock pot "boils" meat far more then the IP.
|
|
|
|
Post by angieh1996 on Oct 16, 2016 17:33:42 GMT
I love my roasts in the IP. I do a natural release and the meat falls apart. I was thinking of making one for supper tonight  |
|
|
|
Post by monklady123 on Oct 16, 2016 17:35:52 GMT
Yes, you're not supposed to QR meat. I read something about it -- apparently if you do a quick release it's like a vacuum sucking the juice right out of the meat. But if you do a natural release the juice stays in as the pressure is slowly released.
|
|
styxgirl
Pearl Clutcher
Posts: 3,875
Jun 27, 2014 4:51:44 GMT
|
Post by styxgirl on Oct 16, 2016 17:36:20 GMT
Not sure if you can add a little cooking time? I don't use an Instant Pot, but I have a stove top pressure cooker.
The first few roasts I made were cooked, but tough. I don't think they were cooking long enough to break down the meat fibers. I added about 5 or 10 more minutes to the cooking and found them perfect. And, I use quick release ...
ETA: I also use the cooking rack in mine. I don't have the meat down in the broth below. |
|
pridemom
Pearl Clutcher
Posts: 2,843
|
Post by pridemom on Oct 16, 2016 18:16:55 GMT
Sear the meat before cooking and use the natural release method.
|
|
|
|
Post by elaine on Oct 16, 2016 18:31:07 GMT
Sear the meat before cooking and use the natural release method. This ^^^^ You must sear your meat first. Give it enough time if it is beef or fatty pork - if not falling apart, it is undercooked. If it is chicken or lean pork (tenderloin, chops), be sure you don't overcook it - too much time will result in dry meat. |
|
marianne
Pearl Clutcher
Not my circus, not my monkeys. . . My monkeys fly!
Posts: 4,176
Location: right smack dab in the middle of SC
Site Supporter
Jun 25, 2014 21:08:26 GMT
|
Post by marianne on Oct 16, 2016 18:32:45 GMT
Sear the meat before cooking and use the natural release method.  that's the one... |
|
imsirius
Prolific Pea
Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
|
Post by imsirius on Oct 16, 2016 18:53:47 GMT
I agree...natural release always for meat. Also searing helps tremendously.
Another thing I do is add a bit more spices before cooking. Rub them into the meat, it will not lose flavour that way.
|
|
|
|
Post by Merge on Oct 16, 2016 19:48:45 GMT
I would amend to say natural release for tough or fatty meats like roasts. Chicken breasts I QR because I don't want them overcooked.
|
|
blue tulip
Pearl Clutcher
Posts: 2,985
|
Post by blue tulip on Oct 16, 2016 20:43:12 GMT
interesting. I've been having the same problem, and I've always quick released. i'll have to try natural release before I completely give up the idea of instant pots for roasts.
|
|
YooHoot
Pearl Clutcher
Posts: 3,417
|
Post by YooHoot on Oct 16, 2016 23:54:09 GMT
Thanks ladies! I'll give it another try.
|
|
|
|
Post by SweetieBugs on Oct 17, 2016 0:11:04 GMT
What kind of meat cuts are you using for beef roasts? I'm curious. All the meat here is quite expensive so I'm wondering what cut is best and will it just be expensive no matter what? I'm considering under $4 a pound a good price but when you buy a 4 pound cut that is $5.99 or more per pound it gets pretty expensive.
|
|
|
|
Post by littlemama on Oct 17, 2016 0:22:21 GMT
What kind of meat cuts are you using for beef roasts? I'm curious. All the meat here is quite expensive so I'm wondering what cut is best and will it just be expensive no matter what? I'm considering under $4 a pound a good price but when you buy a 4 pound cut that is $5.99 or more per pound it gets pretty expensive. I use Chuck roast. I can frequently get that for $3.99/lb on sale. I'd have to see what I pay at Costco. I admit that I don't pay as much attention to the price per pound since it isn't a sale price there. |
|
that's the one...
