Yesterday I boiled eggs in the pressure cooker. They were for tuna salad for lunch. Then I used it to make yogurt. Then I cooked a roast and it was so good.
Roast in Pressure Cooker
I had planned to make rice but Vince said “Are you putting potatoes and carrots in the roast?” I wasn’t . . but I did.
All I did was brown the roast (which I had seasoned the day before). Then I added a package of dry Beefy Onion Soup Mix and about 1-1/2 cups water. I cooked it on high for 30 minutes. Then I added potatoes and carrots and cooked it for 5 minutes on high. Delicious! Quick and easy!
Pam says
Sounds delish! Since I got my instant pot (best purchase EVERRRR!) I don’t want to cook in anything else. And my daughter, who lives with us, was afraid of it at first, but now she cooks in it all the time..
Sue in Scottsdale, AZ says
Judy, I am not an avid cooker and I do have a pressure cooker but I never know how long to cook something and then if I should do a quick release of the pressure or a slow release. How do I determine what to do? Also, how big was your roast?
JudyL says
You’re overthinking it! 🙂 I browned the meat first and I almost always do. Then I added the dry soup mix and then poured water over it. It’s better to add a bit more water than to add too little. You can always cook it down. I started with 20 minutes high pressure, let it naturally release and stuck it with a fork. It didn’t seem as tender as I wanted so I added 10 more minutes. For the potatoes, I didn’t want them to be mush so I started with 5 minuted and they were done. I almost always do natural release simply because I’m busy and forget to check it.
For beans and things that might fall apart, I find that natural release works best. For most other things, I just do whatever I do . . I’m sure there’s some method or reasoning as to use one method over the other but I don’t worry too much about that.
Sue in Scottsdale, AZ says
Thanks you!