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My partner got an Instant pot but I don't like the meat that is made in it. Maybe it's overcooked? Tomato-based ground meat (e.g. ground lamb) sauces are tolera

My partner got an Instant pot but I don't like the meat that is made in it. Maybe it's overcooked? Tomato-based ground meat (e.g. ground lamb) sauces are tolerable. I generally prefer my meat fried (seared) in a cast iron pan and finished in an oven (if necessary, e.g. a big piece of beef).

ska 5y ago
The thing about pressure cookers is that they are basically a time saving device; what you get out of them is similar [1] result to what a long, slow cook in the oven would have been. They cook at higher heat without boiling. You aren't going to roast in them, or anything like it. But a stew that would have taken 3+ hours can be done in less than 1. Typically you should be using different cuts of meat for these applications. [1] the big caveat is you don't lose moisture, so liquid amounts all need to be adjusted
- baby 5y ago
  ^ this. Throw some bony meat and some bones and you’ll get an amazing soup, I also did a lot of: 15-min vegetable and chicken.
itomato 5y ago
Pork shoulder, garlic, cumin, onion, thyme, oregano, olive oil, 1C water, salt, pepper. Close the lid, seal the vent. Press meat. Wait for the beep.
- baby 5y ago
  I personally add fresh seasoning (including salt and paper) and olive oil at the end, this way you maximize the taste of the seasoning and olive oil. Same for garlic.
  - itomato 5y ago
    (Season to taste)
aantix 5y ago
Try an air-fryer. Steaks or hamburgers are surprisingly amazing.
- benp84 5y ago
  Yes! I couldn't get into the instant pot either but the air fryer changed my life. I eat so much meat and vegetables now. If it had been called a "high-speed toaster oven" or maybe a "digital grill" I probably would have bought one sooner.
- baby 5y ago
  Check witecutter’s video on it. They basically say to use a convection oven instead.
interestica 5y ago
Look up/try 'reverse sear': slow/low cook in oven. Finish in cast iron. I don't eat meat but I've had a few friends rave about it.
magicroot75 5y ago
I'd only recommend the Instant Pot for fatty, braise-friendly meats. It can be difficult to get lean meats/fishes right because of how intensely it's cooking.

ska 5y ago

The thing about pressure cookers is that they are basically a time saving device; what you get out of them is similar [1] result to what a long, slow cook in the oven would have been. They cook at higher heat without boiling. You aren't going to roast in them, or anything like it. But a stew that would have taken 3+ hours can be done in less than 1. Typically you should be using different cuts of meat for these applications. [1] the big caveat is you don't lose moisture, so liquid amounts all need to be adjusted

baby 5y ago
^ this. Throw some bony meat and some bones and you’ll get an amazing soup, I also did a lot of: 15-min vegetable and chicken.

itomato 5y ago

Pork shoulder, garlic, cumin, onion, thyme, oregano, olive oil, 1C water, salt, pepper. Close the lid, seal the vent. Press meat. Wait for the beep.

baby 5y ago
I personally add fresh seasoning (including salt and paper) and olive oil at the end, this way you maximize the taste of the seasoning and olive oil. Same for garlic.
- itomato 5y ago
  (Season to taste)

aantix 5y ago

Try an air-fryer. Steaks or hamburgers are surprisingly amazing.

benp84 5y ago
Yes! I couldn't get into the instant pot either but the air fryer changed my life. I eat so much meat and vegetables now. If it had been called a "high-speed toaster oven" or maybe a "digital grill" I probably would have bought one sooner.
baby 5y ago
Check witecutter’s video on it. They basically say to use a convection oven instead.

interestica 5y ago

Look up/try 'reverse sear': slow/low cook in oven. Finish in cast iron. I don't eat meat but I've had a few friends rave about it.

magicroot75 5y ago

I'd only recommend the Instant Pot for fatty, braise-friendly meats. It can be difficult to get lean meats/fishes right because of how intensely it's cooking.