Braising is a classic cooking technique that involves browning meat or vegetables, then simmering them in a small amount of liquid for an extended period of time. This method breaks down tough cuts of meat and infuses them with flavor from the braising liquid. Many home cooks use Dutch ovens or slow cookers to braise foods, but can you also braise in an Instant Pot?
What is braising?
Braising is a combination cooking method that uses both dry heat and moist heat. It involves searing ingredients first to develop browned flavors, then cooking them in a small amount of liquid like broth, wine, or sauce at a low temperature for a long time.
The initial searing step helps create a brown crust on the food, adding rich, complex flavors. The long, slow simmering breaks down tough fibers in meats and tenderizes them while also infusing them with moisture. This gives you fork-tender food that is moist and full of flavor.
Braising works particularly well for less tender cuts of meat like chuck roast, brisket, and pork shoulder. It also brings out the best in tougher vegetables like carrots, parsnips, and celery root. The braising liquid becomes a flavorful sauce or gravy for serving.
Steps for traditional braising
Traditional braising involves a few simple steps:
- Sear – Brown the ingredients on all sides in a small amount of fat like oil or butter. This enhances flavor.
- Deglaze – Scrape up any browned bits on the bottom of the pot and dissolve them into a liquid like wine, broth, or water.
- Simmer – Add enough liquid to come about 1/3 to 1/2 way up the ingredients. Bring to a gentle simmer.
- Braise – Cover the pot and place in a 250-325°F oven. Let cook at a gentle simmer until fork tender.
- Finish – Remove meat and vegetables. Reduce braising liquid to make a sauce.
The long, slow cooking breaks down collagen in meats, making them wonderfully tender and juicy. Vegetables also become very soft and soak up the flavors of the braising liquid.
Can an Instant Pot braise?
While traditional braising relies on the steady, gentle heat of the oven, an Instant Pot can mimic this method through pressure cooking. The Instant Pot generates heat that allows liquid to rise above the boiling point, creating pressure. This higher pressure and temperature cooks food faster.
The key steps for Instant Pot braising are:
- Sear – Use the Instant Pot’s Sauté function to brown meats and vegetables.
- Deglaze – Scrape up browned bits and deglaze the pot with broth.
- Add ingredients – Place meat and veggies in pot and add enough liquid to cover, about 1 cup.
- Pressure cook – Close lid and set to High Pressure for meat or High/Low for veggies.
- Quick release – Vent pressure quickly once done.
- Finish – Reduce braising liquid into a sauce if desired.
The pressurized environment replaces the long simmering in the oven, quickly breaking down meats and vegetables until fork tender. You still get all the flavor benefits of traditional braising in a fraction of the time!
Benefits of braising in an Instant Pot
There are a few advantages to braising in an Instant Pot versus traditional oven braising:
- Speed – Braising recipes take 3-4 hours traditionally but can be done in an hour or less in the Instant Pot.
- Convenience – No need to monitor on the stovetop or transfer to the oven. Braising can be done start to finish in the Instant Pot.
- Flavor extraction – Pressure extracts flavor from meats, vegetables and herbs faster.
- Juicy results – The pressurized environment keeps moisture locked in.
- Well-regulated temperature – The enclosed environment allows the Instant Pot to maintain an ideal simmer temp.
You can take advantage of the speed and convenience without sacrificing the tender, juicy results of traditional braising.
Tips for Instant Pot braising
To get the best results when braising in your Instant Pot, keep these tips in mind:
- Cut meat and vegetables into uniform pieces for even cooking.
- Sear properly in batches to achieve a nice brown crust.
- Deglaze the pot well to get up all the browned bits.
- Use enough liquid to generate steam – about 1 cup of broth.
- Use a trivet or steamer basket if cooking foods like fish that may fall apart.
- Quick release pressure as soon as the cook time is done.
- Check for doneness and adjust cooking time as needed.
- Reduce braising liquid on the sauté function after cooking.
Properly searing, deglazing, and releasing pressure are key for developing the most flavor. Always check that meats are fully cooked through after braising.
Best Instant Pot braising recipes
Many classic braised dishes translate perfectly to pressure cooking. Here are some top recipes to try:
Pot roast
Beef chuck roast cooked with carrots, onions and potatoes turns fall-apart tender thanks to the pressurized environment. Cooks in 50 minutes.
Chicken cacciatore
Boneless chicken thighs cook up juicy and flavorful smothered in a quick mushroom, onion and tomato sauce. Takes only 20 minutes.
Beef bourguignon
Cubes of beef, bacon, mushrooms, and pearl onions create an easy, rich stew in under an hour.
Pork carnitas
Cook juicy, shredded carnitas in a fraction of the time. Crisp them up under the broiler after.
Lamb shanks
These luxurious braised lamb shanks become tender after pressure cooking for just 25 minutes.
Beef short ribs
Fall-off-the-bone beef short ribs can be yours in under an hour thanks to the pressurized environment.
Chicken fricassee
Chicken legs and thighs braise beautifully in a white wine and vegetable broth mixture.
| Dish | Cook Time |
|---|---|
| Pot roast | 50 mins |
| Chicken cacciatore | 20 mins |
| Beef bourguignon | 55 mins |
| Pork carnitas | 1 hr |
| Lamb shanks | 25 mins |
| Beef short ribs | 55 mins |
| Chicken fricassee | 15 mins |
Conclusion
The Instant Pot absolutely can be used to recreate the delicious braised dishes you love in a fraction of the traditional time. Its pressurized environment tenderizes meats and vegetables quickly while building deep flavor.
With options like pot roast, short ribs, chicken dishes, and more, you can expand your braising recipe repertoire using the speed and convenience of the Instant Pot. Follow the tips above for best results. The wide range of cooking times means you can have a flavorsome braise ready in under an hour any night of the week.