Pressure Cooking Tips

[flyhigh]

Hello
I have recently purchased a pressure cooker and love the results so far. I have cooked mainly roast but find it dry. I am usally adding 1 to 2 cups of broth depending on the size of the roast. Usally 2 to 4 lbs cooked at 20 minutes per pound. The roasts are blade mostly so they are very lean cuts. I do sear each side before adding the liquid. I am finding they are very dry after cooking. Is that the nature of the beast with these lean cuts or is their a way to keep the moisture in the meat?  Thank you to all who reply.

[rotuts]

@flyhigh

 

Welcome .

 

plenty of experience here w pressure cooking .

 

look into the InstantPot threads .  the iPot.

 

your meat is dry because , at PC temps, the proteins , the muscle fibers , contract 

 

and all the Jus and fat are squeezed out of the meat .  thus the meat itself is dry .

 

makes nice stock.  a rich gravy , and the like.

 

you might get more flavor w a fatty cut , as there will be some fat left in the

 

hunks of meat to add flavor and mouth feel when you eat the meat.

 

the long and short sort :  PC of meat  might not be the best way to go

 

for tender , juicy meat.

 

good luck !

[weinoo]

Of course, @rotuts is correct; however, there may be a way to cook your lean cuts and have something worthwhile come out.  At least that's what recipe from the IP FB group implies...

 

Instant Pot Roast Beef

 

I mean, it looks somewhat edible...

 

 

 

Edited November 23 by weinoo (log)

[rotuts]

@weinoo

 

quite an interesting thread .

 

it does have an appealing look .  

 

eye of the round ?  a tough , fairly tasteless cut of beef .

 

''''   For Round of Eye Roast: you will want to slice it as thin as you can (deli style roast beef). ''

 

because its going to be tough as shoe leather .  at least they were honest there.

 

if one really wants to try this , at least give it a chance w top sirloin roast .

 

looking forward to pics and details , for some-one else to try it w TSR.

[weinoo]

5 minutes ago, rotuts said:

some-one else to try it w TSR.

 

I'll second that.

[MaryIsobel]

3 hours ago, weinoo said:

Of course, @rotuts is correct; however, there may be a way to cook your lean cuts and have something worthwhile come out.  At least that's what recipe from the IP FB group implies...

 

Instant Pot Roast Beef

 

I mean, it looks somewhat edible...

 

 

 

I have used that recipe (from Amy and Jacky) with an eye of round and it was great for beef dip sandwiches when sliced thin. I wouldn't serve it as a stand alone roast but the sandwiches were just fine.

[flyhigh]

Interesting. I am 8 months carnivore so i just eat salt beef and lots of water. Gravy is not a option unfortunately. I will play with shorter cooking times and maybe lower cooking temps. I was hoping that time to allow the juices to redistribute throughout the roast was a solution. Just like cooking a steak and letting it rest. But I guess the pressure cooker forces the juice out. Maybe adding more liquid might help. 

 

 

[weinoo]

8 hours ago, flyhigh said:

Maybe adding more liquid might help.

 

No, I think this is counterintuitive.  

[rotuts]

@flyhigh

 

you can't put the Jus back in the meat .

 

however , traditional braises are said to be better the nest day as some of the Jus

 

might redistribute into the meat ,  not analyzed as far as I can tell.

 

and BTW:  the above PC Rx :

 

browning , approx 11 - 12 minutes , then pressure steamed 3 min + .

 

wonder what internal temp the meat actually get to .

 

as the pics look rare , the 3 min +  probably get the meat to 135 or less.

 

thus its  not really PC'd  , just heated through .

 

and internal fibers probably do not contract that much .

 

thus make sure you get a tender , fatty cut to start out with .

 

and yes , for a very thinly sliced French Dip :  might be fine.

Edited November 24 by rotuts (log)