I use mine quite frequently. Pork and beef roasts are some of my favorite things to cook in it. I use it mostly for pieces of meat that are normally tough such as wild game.
One of the first things I tried was EmilyC's recipe here: https://food52.com/recipes/78012-instant-pot-or-not-soy-ginger-pork-with-noodles-and-greens. It gave me a good sense of how well and fast the instant pot can tenderize pork shoulder, and is a great template for other brothy, meaty dishes that would otherwise take hours in the oven (I made a beef version using beef shank and soy-ginger-star anise broth that followed a similar strategy and also turned out well). This is good too: https://food52.com/recipes/78019-archana-mundhe-s-instant-pot-butter-chicken
I’ve hardboiled eggs to success and made Beef Stroganoff to a dismal ending when the original recipe did not suggest nearly enough liquid to later steam the egg noodles and develop a sour cream sauce... going to try butter chicken next. Thanks for your response.
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