Disc: What won't you cook under pressure?

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colleenmomof2

Well-known member
As a new convert to Instant Pot, I'm having great luck with fresh (and frozen) poultry/fish but worry about my beef recipes tasting as good as stovetop prep. What has been your experience? Any advice? Colleen

 
However!! YOu can use your instant pot to slow cook your stew also. Best of all

possibilites.
But I did feel as you question--slow has to be better. I found pressure "equal". ;o)

 
I make Goulash often. I have had challenges with instant pot with beef. BUT, I have had the same

problems with slow cooking and braising. I have learned that for me, it really is the quality of beef. (Which really is inconsistent w/ what I would have thought). My experience with IP/slow cooker/braising is that the cheaper quality always comes up dry. I have learned the hard way that it is best to up the $ and purchase a more expensive cut. That being said, the IP works great if I buy the $ beef. Super tender and flavorful!

 
For the best stew meat, I use only chuck. It has the right amount of fat. Roud,

rump and such are too lean, and even if it long cooking and low temp, it's gonna be little dry pieces of stew.

 
Maria I will sometimes partially cook them in the PC then finish in oven

 
I'll try Chuck. The best goulash I made was w ironically, the meat that was used in pre-made

kebabs. Our store had home made kebabs that were not sold; still w/in dating, but were 50% off. I purchased them, removed the stick, onion, peppers, etc. It was amazing. I did not look at the cut of meat, just assumed it was $$, as I know the kebab's normally use an expensive cut.

 
In some cases using an expensive cut can lead to dryness also because in

a stew you cook it so long. Chuck is a delicious cut cooked for stew or pot roast--much like pork butt which would also make a delicious stew.

 
I wouldn't cook a chicken in a PC to serve as is, but to cook it for something

like chicken pot pie or such where it is taken off the bone, it's fine for me. Nice moist meat for chopping or shredding.

 
I put the thanksgiving turkey bones in for a quick stock /bone broth

I used the bones twice to get more yield. On the second pass I put them in for 2 hours on the canning setting (highest pressure). Then I run it all, the bones and a few random veggies, bay leaf or whatever is around, through my chinois. The bones were like potato chips by that point. could crush them with my fingers but got pretty much every bit of goodness. I do this with beef bones too. My wife really believes the bone broth helps her when she or the kids have a cold or some other ailment. And great for a soup starter.

This week I did the same with a rotisserie chicken from costco and got a nice soup out of it.

 
YES! Making Costco rotisserie stock - top reason to buy bird

We love the meat, of course, but live for the stock smileys/wink.gif Have become soup junkies. And the IP is perfect for this! I have been meaning to collect all my freezer beef bones, roast a bit and make beef stock - very soon! Thanks for your suggestions. Colleen

 
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