Welcome to my Christmas Eve Chaos! Ah yes. I tried to do a video of my first Pot Roast Sautéed and Cooked in Instant Pot while I was coming down with a terrible cold and unknowingly had a fever. A total train wreck.
The Video
I have to warn you, this is the crappiest video I have made. Watch at your own risk. Even my voice-over is me croaking like a poisoned toad. Ugh! At least it is short. Many people have been asking me to do Instant Pot videos and I did not want to let them down.
The “Technique”
First, I went a little crazy over-seasoning the eye of round roast which ended up not being a good choice of cuts for the Instant Pot. (I blame the fever.) More of a slow-cooker cut of meat.
I also used Rachael Ray’s chicken broth (did not have beef) which has way more salt than the kind I normally use. So yes, it was all too salty.
I really wanted to try the browning feature of the Instant Pot which separates itself from other pressure cookers. I choose “Sauté” and after a few minutes the Instant Pot says “Hot” and you can then brown the meat.
I added some oil, let it heat up and then browned the roast on all sides.
I added a cup and a half or so of broth, closed the lid and set the Instant Pot on to manual mode for 60 minutes.
The “Challenges”
See the steam coming out? Yup, the lid was not on correctly and pressure was not building. It did beep and say “Lid” on the front but I thought I got it to work. This is the first time I have had that problem or any problem with the Instant Pot for that matter. I had to unplug it and re-program it again.
Next time? More broth! And some wine. And vegetables on the bottom. This was super-concentrated but nothing sour cream couldn’t fix for gravy-making. After I used the oil-separator of course.
Foodie Results
The meat was cooked all the way through but because it was so lean, it was quite dry. Next time? I am going with a more marbled piece of meat and leave the eye of round to my Crock-Pot.
When it comes to timing, keep in mind as well that it takes a while for the Instant Pot to build up pressure. Something I almost always forget when I use it for making dinner.
The browning feature really is great though and gives me less dishes to clean. Cooking with a pressure cooker involves a bit of a learning curve but it really is amazing. We still loved dinner, it is just that the leftovers were a little tough and dry.
I hope you enjoy my Christmas Eve Kitchen Nightmare. Now may the healing begin!
The Happy Whisk says
January 9, 2015 at 2:14 pmLove that you’re having so much fun with your instant pot.
Okay dokey. You’re my last stop. Off to have breakfast and get to my chores. Have an oogie boogie weekend and cheers.
Suzie Ridler says
January 11, 2015 at 7:49 pmYup, it’s a blast! I’m amazed at everything it can do.
Debra She Who Seeks says
January 9, 2015 at 2:15 pmThere are remarkably few bad things in life that sour cream cannot fix.
Suzie Ridler says
January 11, 2015 at 7:50 pmIt’s true. When all else fails, choose sour cream.
wayner100 says
January 9, 2015 at 3:12 pmHave had so many nightmares with various brands of stocks I stopped counting . I have decided that if I don’t have home made, which I DO NOT add any salt to, I use Kitchen Works Reduced Salt stocks. They are a tad more expensive but an excellent quality. An added plus which I discerned a while ago is none of their products contain yeast ( which is handy).
You are right about the choice of cuts affecting your outcome. Pressure cooking is basically braising speeded up and the process produces “well done” , even falling off the bone , meat. I’ve done stews in a pressure cooker and the cook time is reduced to about 45 mins. total (from lid on to lid off), down from 2 to 3 hours !!!!
Veggies in a pressure vessel are a good thing they give up their water so you end up with too much liquid often , nothing a little reduction & some sour cream mixed with corn starch won’t handle . However you’ll find at the end of the meat there is often left over sauce which you must repurpose or (shudder) have to throw away !!!
Suzie Ridler says
January 11, 2015 at 7:57 pmWayne, I am using my own stock more and more now that I have an Instant Pot. I don’t know that brand, I will keep an eye out for it. Most stocks also have MSG in them which causes issues for Reg.
So I should go with a more marbled cut of meat? Yes, definitely adding veggies next time. I was planning on it but but with my fever… Totally forgot.
wayner100 says
January 12, 2015 at 6:32 pm| know Nesters stocks all types of the brand & I’ve seen the basics (Beef & Chicken- Regular & Sodium Reduced) in Save-On . Don’t have a box on hand right now but I’ll bet on no MSG .
I can sympathize with the fever fog effect . I just call it a seniors moment LOL !!!