Wondering what to do with 4 cups of broth left over from BBQ chuck in Instaant Pot

A

anna_x

Well-known member
I get frustrated with the Instant Pot recipes which say to put in a lot of liquid, then I end up with at least four cups of broth, mild tomato-ey BBQ-flavor. Yeah, I am still on an annoying learning curve!

If I had fresh veggies in the house, I'd try a soup, but we are old enough to need to stay home. smileys/frown.gif

 
this is a GOOD problem to have. Lots of options.

The one I use several times/week is rice. use it in place of water for rice. after you've sealed it up. Just his the rice button.
unselect the keep warm option. A little while later you'll have some very flavorful rice. I like to add some dried minced onions with the rice but whatever you like.
you can get some great rice flavors. I do this all the time with various meats and poultry.
I also do this with dried beans. Normally pinto and fortunately Costco got some back in stock so I have these on hand now.
you could do the same with potatoes and get some great mashed potatoes or do it for a short time with whole potatoes for a minute or two. then take them out and finish them in the oven.
you could also make a gravy with that...

 
Some for gravy tonight with the leftover meat, yes. I like the idea of flavored rice

I have a Lb or so in the pantry, and could freeze some after making for future use.
How much liquid would you add to 5 lbs of chuck roast? I have two cups of mixed sauce and water and got a Burn warning. Opened it up, turned over the meat, and added another cup. Way too much!

 
it would depend upon what you were doing with it

you mentioned bbq. When I last did bbq pork I intentionally added extra water which I flavored and added a small amount of the BBQ sauce. After it cooked, I removed the broth (which I used for making beans) added the meat back, pulled the pork then added the sauce and added some broth back mixed it all and ran it for 1 minute. I've also done the same but for the last step I do on the stove and do it by eye to get it just how I want it.

But if you were doing at traditional pot roast I would saute the meat first and then for 5lb roast use more like 1/2 cup water. If I was going to include vegetables I'd use those to deglaze the pot after saute. If not a little bit of water.
Also with a sweet sauce that could be prone to burn I would not add that until after cooking or like before I would thin it out and then add the rest as a final step. If I was doing this in a regular oven I would probably follow similar precautions with a sweet sauce.

 
Only 1/2 cup for a pot roast without veggies?

Wonder why so many recipes say 2 -3 cups of liquid. Lol, I was afraid of using too little liquid.

 
I'd make onion soup if you have enough onions. Otherwise I might just freeze it

until I had exactly what I wanted to do with it. I'm finding in these times of not being able to run out for one or two items I want/need, I am using everything down to the peels. And I am SO missing not being able to get a whole chicken just to make a good broth.
I agree with Paul about cooking rice in a nice broth but I wouldn't use the entire amount just for flavroing rice.
I need to say we are lucky and I don't need to do much cooking because our meals are all brought to us, but I do still cook. Made a delicious shrimp quiche last night--cleaning out the freezer to some extent.

 
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