I quickly learned my new “Instant Pot” isn’t just a trendy kitchen gadget, instead it’s an amazingly practical and easy to use multi-function appliance that I can’t believe I’ve lived this long without. One of the functions available is pressure cooking, which I’ve never used before, but I am definitely a believer now!
The Instant Pot, has a unique fully sealed cooking mechanism, so minimal steam and smells spread throughout your home, making it a cleaner as well as convenient cooking device. The model I purchased is a 6-Quart 6-in-1 that offers a Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer and Warmer, with a food grade stainless steel 18/8 no chemical coating cooking pot.
With the pressure-cooking feature, heat is very evenly and quickly distributed, so it’s not necessary to immerse food in water. This prevents vitamins and minerals from leaching into the water and getting washed away. Steam surrounds the food, preventing oxidation and allows foods to retain their bright colors and nutrients and keep their original flavors. Additionally, food is cooked at a temperature above the boiling point of water, killing almost all harmful living micro-organisms. It’s an easy healthy way to cook!
Our local market had London broil on sale this weekend, so Hubby and I chose a 2 1/2-pound piece for our first attempt at using our new Instant Pot. I meticulously read all the operating instructions, then jumped right in and here’s how it went!
Begin by spraying a small amount of high-smoke-point oil on the bottom of the stainless-steel inner pot of the appliance. Cut the piece of London broil in half so it will fit in the bottom of the pot and salt and pepper each side well.
Then select the sauté button and once the pot is hot, sear each side of the beef for 90 seconds and place on a plate. Pour a cup of water into the pot and using a wooden spoon scrape all the brown bits from the bottom. That’s where a lot of the flavor comes from.
Return both pieces of meat to the pot, place the lid on, slide it into position and select the meat/stew button. Using the + button make sure the cooking time shows 30 minutes. Use the Adjust and + buttons to select the temperature. “More” equals high temperature.
Once the cooking time is over, wait 10 minutes for the steam to release on its own, then manually release the rest of the steam and remove the lid. Place the meat on a plate and pour the juice left in the pot into a fat separating measuring cup. Finally, prepare the beef to eat by using two forks to shred it into bite sized pieces.
The shredded beef is wonderfully tender and tasty and I am still amazed at how easy the whole process is. The meat can be used for a variety of recipes or separated into portions and put it in your freezer for future dishes. The beef broth can be used to make a gravy, add it to soups or spoon a little over the meat when it’s served.
Another option is to cut the beef into chunks and otherwise cook it the same way, except maybe using a different liquid. I’ve tried beer and that also tastes wonderful. Use different cuts, different meats, different liquids and different seasonings. Your imagination is the only limitation. Just be sure not to overcook the meat, it can become dry if cooked too long.
The Instant Pot 6-in-1 Programmable 6-Quart Multi-Use Cooker features “10 Smart Built-In Programs for Soup/Broth, Meat/Stew, Cake, Egg, Sauté, Rice, Multi-grain, Porridge, Steam and Slow Cook, your favorite dishes are as easy as pressing a button.” My mind is full of plans for future recipes with this amazing device, the options are endless.