In An Instant . . .
We bought a 2+ pound eye of round roast a couple of weeks ago to try out in our Instant Pot, But we got so busy that we ended up freezing it.
So today we decided to try out our IP with Pot Roast and Veggies. We’d seen that we could do the roast frozen so that’s how we did it.
I put the roast in the IP and then added beef broth, water, salt, pepper, and heat.
Then I added some of the cut-up onions from our veggies,
locked the lid down and then set the the IP to Meat and 90 minutes, and off it went. It took about 15 to reach pressure and then the countdown began.
Per the instructions, 90 minutes later I did a quick release and here’s what we had.
Jan had already prepared the veggies, potatoes, carrots, and onions. The corn I was going to do separately.
So in the IP they went right into the leftover juices.
This time I set the IP to Manual and 10 minutes with a 10 minute natural release and then quick release.
As soon as they were done, I put the corn on the cob in our steamer basket, still using the original liquid, and set the IP for Manual and 3 minutes, and then did a quick release.
And about 10 minutes we were ready to eat. The roast sliced easily and was fall-apart tender.
It was delicious, but no heat. We’ll add more next time.
The veggies were a little over-cooked, but still delicious. Maybe 8 minutes next time and quick release.
I like my corn on the cob with some bite to it, but next time I’ll do it for 4 or 5 minutes, instead of 3.
All in all, it was a good first try with our Instant Pot. Looking forward to more great meals.
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The Word of the Day is: Confabulate
Thought for the Day: Pretty much sums it up.
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