I joined the IP madness last year on Black Friday. Got a killer deal on a Duo Plus after researching them for a few months prior.
Ever since, I’ve been absolutely smitten by this little wonder pot.
I grew up with pressure cooking, but also never forgot the time my mom blew up a pressure cooker in our kitchen. Nor had I forgotten what a pain the pressure cooker pots were to clean. So I really kind of ignored the whole IP frenzy for a few years. After all, I had TWO pressure cookers in my cabinets that I just didn’t want to use, because I didn’t want something to go wrong or have to clean them up.
Enter the magical world of Instant Pot (IP)!
Now, I wish I’d never waited. It’s very portable and travels easily. I’ve used it to cook dinner in hotel rooms and to help out when I visit friends and family.
Instant Pot would have saved the day many times while John was sick. Not to mention all those times we’d look at each other around dinner time and ask each other – “Hey, did you pull the meat out of the freezer? “No, I thought you did….” “Sigh… Sh******!”
As long as it fits into the pot, it doesn’t matter what shape your frozen food is in – the Instant Pot (IP) will cook it in no time!
My current favorite recipe right now is this roast beef method on This Old Gal. This method is surprisingly quick and exceptional.
It’s been a big hit for our family, and our gatherings, but I tweak it this way…
I use Apothic Dark for the wine, skip the fish sauce, mustard and TOG seasoning. For the rub I use grape seed oil, Trader Joe’s 21 Seasoning Salute, Fiesta fajita seasoning and salt/pepper instead. And 2 bay leaves added to the pot, not just one. Rub it all over with minced garlic too! This time I also sprinkled on smoked paprika. AND I let the roast rest at room temperature for a couple hours before putting into the pot. Resulting in this beautiful baby!
Just like the recipe calls, I use the sauté setting to just barely brown the roast on all sides, then use the meat setting on low pressure for 4 minutes.
After it’s reached pressure, I let it natural pressure release (aka. NPR) for 25 minutes.
I didn’t use a thermometer on mine to gauge it. I just found that with this small of a roast, this got me where I wanted the doneness to be.
In this photo, though, the roast is a little more done than I wanted, because I accidentally let it NPR about 40 minutes instead of 25.
But still, not bad! And quite tasty!
Know what my 2nd most favorite part of making roast in the IP is?
Warming up leftovers!
So here’s the thing. You can warm up your leftover roast (steaks and such too) in the Instant Pot – without over cooking it, without slicing it and packing it in ice and putting in the oven, and without a number of other often suggested ways that usually result in overdone meat and lots of time.
Instead, put your leftover roast into a Pyrex container on a rack inside your IP. Make sure there’s at least 1 cup of liquid in there. Put the pot on the STEAM setting for 8-15 minutes (gauge depending on the size of the roast). Then NPR for at least 10 minutes.
And voilà! It may not still be medium rare, but it’ll be hot and medium!
Just look at my photo on the right! That’s the same roast, warmed up on the STEAM setting 3 days later!
And it tastes almost like I just made it today!
Let me know if you try it! 😁
3 responses to “My Current Favorite Method For Instant Pot Roast Beef…”
Wow! That looks delicious! I’ve wanted to try an Instant Pot, but I’m always afraid that I’ll make it blow up food like a pressure cooker or something. (I saw a friend do the blow up thing while making beef broth. Cleaning it was not fun, and definitely not something that I’m wanting to recreate!) Maybe I’ll join the bandwagon soon!
I made a roast the first time I used my IP. I truly love it.
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