Tuesday, September 27, 2016

My Official Instant Pot Debut - Easy 2 Ingredient Pulled Beef

Well, for those of you that don't follow me on Facebook, I finally broke down and bought an Instant Pot (electric pressure cooker). I have been looking at it for a couple of years now and it has been in and out of my Amazon cart no less than 50 times...LOL. I know many of you own one and have told me that you loved it. It has over 11,000 good reviews on Amazon and I took my own little poll on Facebook and asked my followers if they had one, and if so, did they like it...yay or nay. I didn't get any nays...nothing but yays! So, without further adieu, I ordered it. I chose their newer 8-quart IP-DUO80. It's a "7-in-1" pot and has a number of different preset buttons for various things including YOGURT! That is most definitely on my "must try" list. It can also be used as a slow cooker and you can saute and brown your meats and other frequently cooked add-ins like onions, peppers, etc. It came last week and I can't tell you how excited I was to see it sitting on my doorstep when I came home (am I a nerd or what)! 

I am currently nursing a badly sprained ankle and a few other minor injuries from a fall I took late Sunday night while trying to get a cob web I spotted above the fireplace mantle. So much for trying to be tidy, huh? Anyway...I didn't want to spend a lot of time on my feet cooking last night so I decided to break out the Instant Pot and give it a test drive because I had a chuck roast in the fridge that needed to be used. Chuck roasts as a rule tend to scare me (except for arm shoulder roasts). I can not tell you how many regular chuck roasts I have tried over the years and literally threw away without eating because no matter how I prepared them they always came out like a rubber chew toy. Even our old golden retriever couldn't chew one that I made many years ago. So, this was "THE" true test for me with the Instant Pot. I decide to keep it super duper easy because my goal was to make tender pulled beef that could be easily shredded with only 2 forks. OMG...I could have shredded it with a spoon if I wanted. It was unbelievably tender, moist and flavorful. I seasoned the 3-lb roast with salt and pepper and seared it in a bit of olive oil for about 5 minutes IN THE POT (not on the stove). I then poured about 1/2 of a jar of my favorite Hatch Green Chili Salsa (by Heritage Foods), about 1 to 1-1/2 cups over top of the beef, closed the lid and set it for 40 minutes. After the pressure came down I opened the lid to the most tender meat you could imagine. I am officially in love with my Instant Pot...plain and simple. It passed the "old chuck roast" test. I made a batch of my Parmesan Biscuits when I got home from work today and enjoyed one split and topped with leftover pulled beef, simply topped with a piece of Sargento Pepper Jack Cheese. It was AMAZING! I snapped a few photos and included the easiest peasiest recipe below. Enjoy!



It's a beauty to behold...LOL
Love this salsa!
Awesome Parmesan Biscuits
This is the view of one corner of my back yard behind the biscuit photo I took above

Instant Pot Pulled Beef

Ingredients:

3 pound boneless chuck roast
Salt and pepper, to taste
1 to 2 tablespoons oil
1 to 1-1/2 cups salsa

Directions:

Press the saute button on your Instant Pot. Season roast with salt and pepper, to taste. Add oil to stainless cooking insert and sear the roast on both sides until browned, about 5 to 7 minutes (if necessary, cut roast into 2 or 3 large pieces to fit in bottom of insert). Pour salsa over top of beef. Cover and lock the lid. 

Press the "Keep Warm/Cancel" button to cancel the Saute function. Press the "Meat/Stew" button; then press the "plus" button to increase cooking time to 40 minutes (from the preset 35 minutes). The pot will take about 5 to 10 minutes or so to come up to pressure as the float valve rises up, then it will begin counting down the 40 minutes cook time (it beeps when done) and automatically switches over to "Keep Warm". Press the "Keep Warm/Cancel" button to turn the pot off. Allow the pot to release pressure naturally which will take approximately 15 minutes as the float valve returns to its original recessed position. Unlock the lid and season beef to taste. Shred with 2 forks for pulled beef.

*Note: If you have a smaller Instant Pot, your "come to pressure" time and "release pressure" times will be shorter. I have the larger 8 quart pot. 

            

14 comments:

Gene Black said...

If I had a place in my kitchen to put one of these, I would so put it on my wish list. (I wonder what I can "get rid of" to make room)
The idea of searing it in the pot is a real timesaver as you don't have an extra pan to wash. And I would love to try the yogurt method. I have my own method and always have fresh yogurt in my fridge - but this might be easier.

Ken said...

I bought an 8 quart pressure cooker last year.....and the recipe book......YOUR recipes will definitely be the ones I use......Thank you so very much for getting your cooker too.....The thing scared me the first time I used it but I got over it when I tasted how good the food is from it......Thanks again from NC!!

CyberSis said...

Hi GGC,

So sorry about your ankle (et al) and hope you'll soon be feeling much better and back on your feet! I invested in one of those long-handled dusters after a similar mishap. Luckily it didn't result in injuries *that* time ... but I learned my lesson. :-)

We love our Instant Pot. Haven't used it in a while, though, so it's time to pull it out again, especially now for your Yummy Recipe!

Hopefully you get a nice long autumn so that you can really enjoy your lovely new yard before the cold weather sets in. Take care!

cjbell said...

I've been considering the same appliance... It is definitely going on my wish list. . again.
My daughter-in-law taught me a cool trick for pulling/shredding the cooked meat (pork shoulder, chicken, beef, whatever) - Use the Kitchen Aid stand mixer with the regular paddle. Fill the bowl with the meat, and turn it on. I could not believe it!!! She can shred 15# of pork in almost no time!! Just saying... ;)

Gourmet Girl Cooks said...

Hi cjbell,

Thanks for the great tip for shredding meat. I will definitely consider that...especially if doing a large batch of meat for a crowd! Your daughter-in-law is a genius...I would NEVER have thought to use my Kitchen Aid mixer for that! :-)

Gourmet Girl Cooks said...

Hi Gene,

Hmmm, since the Instant Pot also can be used as a slow cooker/crock pot...maybe you could get rid of that to make room for one! ;-) I'm anxious to give yogurt a try in it. Do you strain your yogurt when you make it to make it like Greek yogurt or eat it "as is"?

Gourmet Girl Cooks said...

Hi Ken!

Glad to hear you enjoy your 8 qt pressure cooker, too. I'm looking forward to experimenting with it this fall/winter. I know what you mean about being scared at first. I did the "test cook" with nothing but water that they suggest in the manual. It's a short cycle and gives you a feel for how it works. I definitely felt more confident putting food in it after that. :-)

Gourmet Girl Cooks said...

Hi CyberSis,

Thank you. It's slowly getting a little better each day, as well as my head, neck and back. I don't have time to be idle...LOL. I am most definitely going to invest in a long handled cob web duster. There are too many high places to reach in this house and I may not be as lucky next time! Today's official high was 78 here but the sun was quite strong but it started off 61 this morning which is a good sign. Once we start cooling off at night like this...autumn is definitely here! I think we have low 80s as highs for the next week or so. As long as it takes all morning and afternoon to get to that, I can handle it. I'm looking forward to playing with the Instant Pot this season! :-)

Charlotte Moore said...

Oh no!! I hate that!! Sure hope it gets better soon.

Our son bought an Insta Pot and loves it.

Anonymous said...

I love my instant pot! I'm a huge fan of bone broth so in 40 minutes of cook time I can be looking forward to a nice big mug of spicy broth and lots left for soup or whatever. I usually leave a batch in the fridge for sipping during the week. A perfect healthy autumn drink! No more slow cooking bones all night.
I have heard of cooks clearing out most of their small appliances because this pot does it all. I can't see myself doing anything that drastic though. It took me years (and a small fortune) to collect my kitchen gadgets.
Happy instant potting!

Reens


Gourmet Girl Cooks said...

Thanks Charlotte!

Gourmet Girl Cooks said...

Thanks Reen! What a great idea. You had me at "spicy broth". Can't wait to try that!

Ali B said...

Hi GGC,

So glad you are feeling at least some better.

I don't have the Instant Pot, but do have an older electric digital pressure cooker I got from QVC a few years back. I let it sit unopened for a couple of years before I was 'brave enough' to try using it. I read all the manual and followed the directions exactly. Turned out it was easy to use after all!

You will love working with your new fun appliance! Your beef recipe shared this time sounds and looks great!

I probably use mine most for making poultry bone broth but have made meats in it too. The browning feature is great. It has a slow cooker mode but I have not used that.

Have fun getting to know your new Instant Pot!

Alice B.

Gourmet Girl Cooks said...

Hi Alice,

Thank you! I'm getting better..just not fast enough for my liking! I know what you mean. Using the pressure cooker the first time was scary for me as well but once you actually use it you see it isn't as scary as you feared it would be. I can't wait to make bone broth and I also want to make yogurt. I may give it a try this weekend. :-)