Well, the pot roast was only so so. The sauce was amazing, with vegetables, wine, broth, etc., but the problem was the meat. The recipe I watched on YouTube showed the meat just falling apart after cooking, while mine was very tough. I think it was the meat, though. I bought chuck shoulder because that’s all they had, and the butcher said it would be idea for pot roast, but it was the wrong choice. I painstakingly shredded it for DH, though, and he was none the wiser. He loved it.
I thought it was a lot of work for how the final product turned out.
@Nrdsb4 I wonder if yours has the same wattage as the PPC XL in the video? I would have just emptied the pot except for the meat and some liquid, then given it some more time. I’m sure it would have become fall apart delicious!
Another factor could be the amount of psi yours comes to, compared to the PPC.
The FB group gives a lot of advice on “what to do if…” and tough pot roast has been brought up.
I’ll be interested to hear how the chicken breasts fare in the Instant Pot in the Chicken Cacciatore recipe. Usually chicken breasts, especially boneless skinless, do not fare well in long cooking.
Yea, that’s what I’ve read, too. So will be curious. Maybe there’s enough liquid in it to keep them from getting too dry. I expect them to be ‘shreddable’, perhaps. But the picture looks good!
@Nrdsb4 hard to say. I have done about an hour total for a chuck roast in my non-IP. First I do 45 min of the beef and liquids, release, and then add the veggies for about 15 more min. Next time I’ll check the texture of the beef.
@“Cardinal Fang” I made a chicken and wild rice recipe, and discovered that I needed more chicken than I’d recently purchased. Had to defrost/cook some frozen chicken in the IP first and then use it with the fresh chicken in the recipe. All came out fine. It isn’t a slow cook process- it’s fast cooking.
@teriwtt the tacos look fantastic! How did you like them?
I’ve done chicken no problem in the IP. You could brown then on the saute function first, then add the other ingredients and fast cook - I love being able to brown things first in the IP- helps to give more flavor in sauces too.
The problem I’d worry about with chicken breasts is that they’d get dried out and overcooked. Submersing them in liquid is not a solution to that problem.
I have not cooked salmon but all of the recipes I have seen run 4-5 minutes. It also depends how thick it is. I like mine much more rare than most recipes call for so I cut it way back. You can always add time if not done enough.
I did a pot roast tonight. I tried doing it essentially the same way I used to do it in the slow cooker but followed the instapot instructions. It came out great! Much more tender and juicy.
The salmon turned out fine. But definitely medium well. The liquid made it work out okay, but I would do it 4 minutes max next time-as @abasket points out, you can always cook it longer.
I used lemon juice/water with a spritz of teriyaki. Very tasty. Might try some white wine next time with chicken broth.
Wow. Mine didn’t say that, though perhaps my salmon had once been frozen. Thawed for sure when I cooked it.
Maybe that’s why my cooking time was too long.
Alrighty people I am ready to make some Instapot yogurt - but I’m getting a little overwhelmed with long articles, varying opinions on the FB page, etc.
Can someone who has already made it here give me a good, simple tried and true recipe? I have starter in the refrig and I’m going to use a 1/2 gallon whole milk. Do I need a thermometer? I need to look and see if I have one (which I clearly never use!)
Thanks in advance. I prefer to just use the liner NOT mason jars, etc. I’d like it fairly thick and the less steps the better! @GertrudeMcFuzz I have tried to look for your recipe on here but am drowning in posts when I look!
