Cooking tough cuts of meat so that they become tender and delicious can be challenging. Methods like braising and stewing are often used for tough meats, but they can take hours on the stove or in the oven. Many home cooks are now turning to multicookers like the Instant Pot to see if technology can speed up this process. So does using the Instant Pot actually make tough cuts of meat more tender?
What makes some meats tough?
The tenderness of meat depends largely on the amount of collagen it contains. Collagen is a tough, fibrous protein that provides structure and support in muscles and connective tissues. Meat from parts of the animal that get a lot of exercise, like the shoulder or leg, will contain more collagen than other cuts.
Collagen doesn’t completely break down when meat is cooked with dry heat methods like roasting or grilling. This leaves the meat fibrous and chewy. Moist cooking methods like braising are better at converting collagen into gelatin, which results in tender meat that practically falls apart.
How does the Instant Pot tenderize meat?
The Instant Pot is an electric multicooker that uses pressure cooking to cook food very quickly. Pressure cooking relies on hot steam building up inside a sealed pot to raise the temperature above the normal boiling point of water.
At these high temperatures (250°F or more), collagen breaks down much faster than traditional cooking methods. The steam also keeps the meat very moist. Together, the intense heat and moisture mean that tough cuts of meat can become tender in a fraction of the normal time.
Benefits of the Instant Pot for tough meats
- Very short cook times – Tough cuts that require hours of braising may be done in less than an hour
- Convenient – Food can be prepared start to finish in one pot
- Flavorsome – Pressure cooking seals in moisture and intensifies flavors
- Nutritious – Less moisture loss means more vitamins and minerals retained
What kinds of tough meats work best?
Pretty much any inexpensive, collagen-rich cuts of beef, pork, lamb or poultry will become tender with the high heat and pressure of the Instant Pot. Here are some of the most popular choices:
Beef
- Chuck roast
- Beef shanks
- Brisket
- Round or rump roast
- Short ribs
Pork
- Pork shoulder
- Country-style ribs
- Pork leg or fresh ham
- Picnic shoulder
Lamb
- Lamb shoulder
- Lamb shanks
- Lamb neck fillets
Chicken
- Chicken thighs
- Drumsticks
- Wings
The only exceptions are very large, dense cuts of meat like a whole brisket. These may still need a longer cook time. But smaller pieces taken from these cuts will become meltingly tender.
Tips for the best results
Follow these tips when cooking tough meats in the Instant Pot:
- Cut into smaller pieces – This exposes more surface area to the steam for faster cooking.
- Brown the meat first – This adds flavor and color through the Maillard reaction.
- Use a liquid – The small amount of liquid creates steam. Stock or wine adds flavor.
- Allow for a natural release – Don’t vent the pressure immediately or meat could toughen up.
- Check doneness and adjust time – Cook longer if meat is still tough.
Recipe examples
Here are cooking times for some typical Instant Pot tough meat recipes to demonstrate how quickly they can become tender:
| Recipe | Cook Time |
|---|---|
| Instant Pot Beef Stew | 35 minutes |
| Instant Pot Pork Carnitas | 45 minutes |
| Instant Pot Short Ribs | 55 minutes |
| Instant Pot Chicken Adobo | 15 minutes |
As you can see, cook times are significantly shorter than conventional braising methods which could take 2 hours or longer.
Conclusion
The Instant Pot is very effective at turning tough, collagen-rich cuts of meat into tender, succulent meals. The quick cooking times mean you can enjoy dishes like stews, curries and shredded meats on busy weeknights instead of waiting hours for braise or roast meats. With a little experimenting to get the right timing for each cut, the Instant Pot can save home cooks time and money by transforming the inexpensive tough cuts into delicious, tender dinners.