Using an Instant Pot to cook meat can help tenderize tough cuts as well as speed up cooking times. With the ability to cook at high pressure, an Instant Pot can turn out fall-off-the-bone ribs or fork-tender pot roasts in a fraction of the time it would take with traditional methods. While there is some learning involved in pressure cooking, with a few tips you can easily master how to cook meat to perfection in your Instant Pot.
What is an Instant Pot?
The Instant Pot is a popular electric multi-cooker that serves as a pressure cooker, slow cooker, rice cooker, steamer, saute pan, yogurt maker, and more. It speeds up cooking by building up steam inside the sealed pot to reach high pressures, allowing liquid to boil at temperatures above the typical 212°F boiling point. This high-pressure environment helps food cook faster while also infusing moisture and intensifying flavors.
Instant Pots have preset buttons to take the guesswork out of pressure cooking times. Models like the Duo and Lux have low and high pressure settings, while more advanced Ultra and Max models include custom programming. Instant Pots also have safety features like lid locks and sensors to prevent accidents.
Benefits of Pressure Cooking Meat
Pressure cooking provides many advantages when cooking meat:
- Speed – Pressure cooking is much faster than traditional braising, roasting or simmering. Tough cuts like ribs, pork shoulder and beef chuck can be fall-off-the-bone tender in 1-2 hours.
- Flavor – The pressurized environment infuses moisture and condenses flavors into the meat.
- Nutrients – Less exposure to heat helps retain more vitamins and minerals compared to other moist-heat methods.
- Convenience – With an Instant Pot, you can just set it and walk away. The pot does the work for you.
- Versatility – An Instant Pot can also brown/sear, slow cook, cook rice, make yogurt, and more.
Tips for Pressure Cooking Meat
1. Cut Meat into Uniform Pieces
Cutting meat into consistent sizes helps ensure even cooking. Aim for 1-2 inch chunks for stews or larger 2-3 inch pieces for roasts or whole chickens. Uniform sizing allows meat to cook through without over or undercooking.
2. Brown or Sear Meat First
Browning meat before pressure cooking enhances flavor by caramelizing the exterior and developing fond on the bottom of the pot. The Maillard reaction produces complex, meaty flavors. Use the Saute function on Instant Pot to brown meat right in the pot.
3. Add Liquid
Pressure cooking requires liquid in order to build steam and pressure. For meat, add 1 cup liquid per 1 pound of meat. Use broth, wine, tomatoes, yogurt, etc. Thicker cuts may need more liquid. Add vegetables and starches like rice or quinoa on top of meat to prevent scorching.
4. Use Natural Pressure Release
Allowing the pressure to come down naturally prevents overcooking and helps meat retain moisture. Quick pressure release can cause meat to lose juices and dry out. Let the pressure release naturally for 10-15 minutes before manual release if in a hurry.
5. Use Delay Start Timer
The delay start function on Instant Pot lets you set cook times in advance. Load ingredients in the morning but program cook time to start later. Meat can be ready right when you get home for dinner.
6. Allow Resting Time
Let meat rest for 10-15 minutes after cooking completes. This allows juices to redistribute through meat fibers. Skipping this rest time can result in drier meat.
Best Cuts for Pressure Cooking
The moist heat environment of pressure cooking is ideal for less expensive, tough cuts of meat. Connective tissue breaks down into gelatin, becoming meltingly tender. The best cuts for Instant Pot include:
- Chuck Roast – Becomes fork-tender with pressure cooking. Great for pot roast or shredded beef.
- Pork Shoulder – High collagen content makes flavorful pulled pork or carnitas.
- Short Ribs – Pressure tenderizes the meat while sauce absorbs into ribs.
- Beef Brisket – Requires long cook time but ends up fall-apart tender.
- Whole Chicken – Cooks chicken evenly and infuses flavor into meat.
- Turkey Breast – Keeps breast meat juicy instead of drying out.
- Bones for Stock – Extracts nutrients from bones for full-bodied broth.
Meat Cooking Times
Cooking time can vary based on cut, size and thickness of meat. Use these cooking times as a starting guide and adjust as needed.
| Meat | Cooking Time |
|---|---|
| Beef Stew Meat | 15-20 minutes |
| Pork Tenderloin | 8-10 minutes |
| Chicken Breasts | 5-8 minutes |
| Pork Shoulder | 45-60 minutes |
| Lamb Shanks | 20-25 minutes |
| Beef Short Ribs | 25-35 minutes |
| Whole Chicken | 15-20 minutes |
Pressure Cooker Safety Tips
Using a pressure cooker like Instant Pot is generally safe but always exercise caution:
- Only fill pot up to 2/3 full for room for pressure buildup.
- Make sure lid is securely in place before starting.
- DO NOT attempt to open lid until all pressure is released.
- Release pressure using Natural Release function if possible.
- Make sure pressure pin has dropped before opening lid.
- Open lid away from you to prevent steam burns.
- Check gaskets/seals and replace if worn out.
- Don’t block vent/valve during cooking.
Always refer to manufacturer’s instructions when using a pressure cooker. With some basic safety precautions, you can safely cook meat quickly and conveniently with an Instant Pot!
Tips for Adapting Recipes
Many traditional recipes for roasts, stews and braises can be adapted for the Instant Pot. Here are some tips:
- Reduce liquids: Pressure cooking does not require as much liquid to keep meat moist. Reduce by half.
- Adjust cook times: Cook times are much faster at pressure. Start with half original time.
- Use quick-cooking vegetables: Firmer, denser veggies that hold up better. Avoid delicate veg.
- Skip searing: Pre-browning not necessary since Instant Pot can sear via Saute function.
- Use Natural Release: Let pressure release slowly to prevent overcooking.
- Thicken afterward: Thicken sauces after cooking if desired. Starch-based thickeners can break down.
Get to know your Instant Pot and don’t be afraid to experiment. Adjust seasonings, liquids and times until you find the right method for each cut of meat.
Common Mistakes
It’s easy for beginners to make mistakes when getting used to using a pressure cooker. Here are some common errors to avoid:
- Not browning meat – Skipping this step results in less flavorful dishes.
- Not deglazing pot – Loosening browned bits adds flavor to sauce.
- Using quick release unnecessarily – Natural release often works better for meats.
- Overcrowding pot – Meat needs room to cook evenly.
- Not enough liquid – Pressure cooking requires liquid to build steam.
- Incorrect cook times – Start with less time and adjust as needed.
- Not letting rest – Meat needs time to reabsorb juices.
It takes some trial and error to get accustomed to Instant Pot cooking times and techniques. Don’t get discouraged with initial failures. Soon you’ll be pressure cooking meat like a pro!
Favorite Instant Pot Meat Recipes
Once you get the basics down, try out these delicious Instant Pot meat recipes:
- Pot Roast – Fall-apart tender chuck roast with vegetables.
- Pulled Pork – Smoky shredded pork shoulder perfect for sandwiches.
- BBQ Ribs – Finger-licking sticky ribs in just over an hour.
- Chicken Tortilla Soup – Hearty shredded chicken and vegetable soup.
- Beef Stew – Rich beef stew with potatoes and carrots.
- Meatballs – Juicy, flavorful turkey or beef meatballs.
- Carnitas – Crispy, juicy Mexican pulled pork.
The options are endless for cooking meat in the Instant Pot. Let the pot do the work while you relax or do other tasks. In no time, you’ll have tender, juicy meats ready for amazing meals.
Conclusion
Cooking meat in the Instant Pot is a quick and convenient way to get dinner on the table fast. While there is a learning curve, with some basic tips you can easily master how to pressure cook cuts like roasts, chicken, ribs, and more to perfection. Browning meat first, using the right amount of liquid, and allowing a natural pressure release are keys to success. In almost no time, the Instant Pot can turn out fork-tender stews, fall-off-the-bone ribs, succulent pot roasts, and other meat dishes that usually take hours. Get ready to enjoy juicy, flavorful meats any night of the week!