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Instant pot questions

BobJudy
About a year ago we found a really good sale on an instant pot and I have been experimenting with it ever since. Lately I haven't been as lucky as some on here regarding beef purchases. Yesterday I scored probably my least favorite cut, a chuck roast. To tough to oven roast and forget about cooking to medium because it seems to go from raw to dried out well done in a heartbeat. Last one I did in the crockpot never got as tender as I wanted. So today it was the Instant pots turn. 70 minutes and the roast turned out great. Super tender, moist, great flavor, couldn't be happier with the roast. However the carrots, potatoes and onions that the recipe called for darn near disolved. That is way to long to pressure cook veggies. So what should I do? Cook the roast by itself for half the time, wait for the pressure to release, add veggies and start the pot over for the remaining time?  That seems like a pain in the butt. Is there any other way? Bob
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Comments

14 comments

Date Votes
  • BobJudy
    Have (2) of them (a large and small)...LOVE them both!  They're awesome.
    Answer to your question...YES, 7-8 minutes before final cooking time quick pressure release the Instapot.  Turn it off for a few minutes so it will actually release.  Then add your veggies, and put it on for the balance of the time.  It'll be perfect!!
    Just add them on top and they will be perfect!
    I've experimented with this device quite a bit and would be glad to share what I've learned.  Just ask.

    Thanks for the confirmation. I'll give that a try next time. I checked 8 or 9 different recipes and none of them mentioned adding veggies late. They all seemed to be crock pot recipes and they just shortened the cooking time. Makes me wonder if they had actually tried the recipes or just made their best guess. Bob
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  • toad67
    I've done a corned beef and cooked it until it was done, took the meat out and did the cabbage, carrots and other veggies on their own in the juice. I read loko's thread about the Missouri chuck roast recipe, and wondered how it would be in the insta pot..... 
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  • Mobuck
    "Cook the roast by itself for half the time, wait for the pressure to release, add veggies and start the pot over for the remaining time? "
    That's the way Grouch Attack does it.  It's not THAT DIFFICULT
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  • bpost
    My instapot experience with carrots potatoes and cabbage for 8 minutes was too long.  Me thinks four minutes as the recipe called for would be more like it.  At 8 minutes the veggies were way over cooked.
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  • BobJudy
    Thanks for the tips. It will be a learning curve since the recipes leave a lot to be desired. Since getting the Instant Pot a year ago I've only used it about a dozen times because being retired I really don't need instant cooking. In the depths of winter it made excellent ribs that I finished under the broiler with a little Baby Rays. Made a great rice pudding in individual  ramikens. Overall it has worked well but I had never used it to cook vegetables until the other day. I used the recipe that came with the appliance and should have known better. Going to throw out the leftover veggies and use the leftover roast to make beef and noodles tonight. That with some fresh asparagus and some crusty rustic bread to round it off should hit the spot. Bob
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  • Maalox
    I have had an Instant pot for about 3 years and cook in it regularly.  Check out "Pressure Luck" cooking on the web and also on Facebook. I use a lot of Jeffery's recipes and they turn out well.  Another way to help keep the potatoes and carrots from turning into mush is to put them in foil and lay on top of the roast. I had success doing this a couple times. Also use whole red potatoes without cutting them up and the skin holds them together. Just made some red beans and rice last week and it was great. I have a number of pasta recipes I make in the instant pot that turn out great every time. Let me know if you want some of my recipes. Many are just from Pressure Luck but a few I have modified a little for our own preferences.
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  • BobJudy
    Maalox said:
    I have had an Instant pot for about 3 years and cook in it regularly.  Check out "Pressure Luck" cooking on the web and also on Facebook. I use a lot of Jeffery's recipes and they turn out well.  Another way to help keep the potatoes and carrots from turning into mush is to put them in foil and lay on top of the roast. I had success doing this a couple times. Also use whole red potatoes without cutting them up and the skin holds them together. Just made some red beans and rice last week and it was great. I have a number of pasta recipes I make in the instant pot that turn out great every time. Let me know if you want some of my recipes. Many are just from Pressure Luck but a few I have modified a little for our own preferences.
    Do you have a good chili, with beans of course, recipe for the I Pot?

    By the way the super tender left over roast made really good beef and noodles. I guess with the sour cream it was closer to stroganoff. Bob
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  • Maalox
    I have a Chili and a Chili Mac recipie. Let me see if I still have your email from the knife deal and I will send to you.
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  • Maalox
    I'll try and drop them here
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  • BobJudy
    Got them. Thanks! Bob
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  • Maalox
    There is a pasta bolognese recipe on the pressure luck website which is really good.  I follow it without modifications.
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  • He Dog
    Oh.  Uh, I though this was going to be about fast acting Ganga.  Never mind. 
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  • cbxjeff



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  • toad67
    cbxjeff said:
    Well after reading all this, I'm interested in buying one.  There are many brands and 2 or so sizes.  The largest thing I would cook would be a 3# corn beef.  What brands do you use and what size would suit my needs?  What features are important? Any suggestions appreciated.


    We have have the duo, and like it very much. Here is a guide that might help you out Jeff.

    https://instapot.co/
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