Use an Instant Pot to Cook This Meat
The Instant Pot may seem like a magic black box that can be made out of anything in a very short time, but it’s basically a very safe and easy-to-use pressure cooker. The pressure cooker cheesecake is great because I love being able to prepare and consume a dairy dessert on a whim, but cooking juicy juicy meat is where my Instant Pot really makes money.
Pressure cookers allow you to quickly complete large and meaningful projects that could otherwise take hours. Conversely, projects that can take one hour take minutes, which means almost any meat meal is delivered to the table much faster than you’re used to, which means you have more time for meals, which also takes less time. as most of these dishes can be cooked in one pot (instant). Here are my favorite Instant Pot slices, in no particular order.
Meat with lots of connective tissue can be tough if not handled properly, but the Instant Pot treats oxtail the way it deserves to be treated, producing meat that literally falls off those coffin bones. For context, traditional oxtail cooking can take up to six hours. Pressure Cooking reduces this time to about an hour, depending on how long you are dealing with.
I never stick to a specific recipe, but I like to season the ponytail, fry it well (using the browning function), then add a bunch of flavors and flavors before sealing and cooking at high pressure for 45 minutes. If this ‘choose your own adventure’ style of cooking is too vague, try this Korean stew recipe , this Jamaican Lima bean stew, and this Venezuelan soup .
Like oxtail, short ribs are another piece of meat that falls off their corresponding bones after a fairly short time in the pressure cooker. The season-whisper-aromatics-seal process is also very similar, but I have a recipe you can read here . (Feel free to play with the flavors; I find it very adaptable.) I also love this Italian-inspired recipe from the Instant Pot site, which is divine compared to polenta.
I confess I was skeptical about cooking a whole chicken this way. Not only did I not want to give up my crunchy skin, but I was also afraid that the breast would be rubbed off. But cooking a whole chicken, well seasoned and stuffed with lemons and your favorite flavors, for eight minutes per pound actually makes the poultry tender and juicy in all sectors, and the breast is perfect for chicken salad.
About this hide: you can’t make it crackle in the instant pot itself, but you can always spread oil on it and put it under the brazier for a few minutes, or remove it and cook it separately, as I did with the goose. leather here.
Canned stewed meat
I’m essentially a simple upstart Mississippi woman whose favorite pot roast is (by my extremely frugal grandmother) canned soup and garlic salt. You might want to take the more sophisticated route, but honestly, any pot roast is great for our Instant Pot. This is another season-long deal, so you have a lot of leeway to create your own fantastic roast along with a super-bombshell gravy with dripping from the pan (pan, natch).
If you’re looking for a stepping stone for a roast, I suggest this “old-fashioned” recipe or this ” Mississippi roast ” which is delicious, but not something I ever cooked or ate when I lived in Mississippi. (Although it has a bag of ranch seasoning, it means my grandmother will like it.)
Carnitas are arguably the best – or at least one of the best – types of meats you can stuff your tacos with, but their usual half-day cook time makes them difficult to whip when the urge arises. With Instant Pot, you can cook carnitas in one hour. This recipe from Epicurious has all the delicious dishes to get you started, although you’ll have to make your own tortillas; There is no news on Instant Pot tortillas yet.