Instant Pot help, my first try was a fail.

[forktender]

TRY A FROZEN TURKEY BREAST!
You will be amazed!?
Be sure to add yur spices, flavors when you do.
Leftovers: Casserole meat /soup

Thanks bruth'a, I have two wild turkey breasts in the deep freeze, and I will for sure chuck them into the I.P.

Tomorrow night I'm gonna try a 3.5lb eye of round roast, for shredded, wet beef sandwiches, then tacos the next night.

How much liquid should I put in the 6qt pot?
I saw chopsaw / Rich posted up some meat he shredded that looked KILL'er. I'f I remember correctly he browned it then processed it in the I.P for 50 minutes. So that is what I'll shoot for.

I couldn't find any good rolls, so I'm gonna attempt to make these that I found on King Arthur's web page., I'll add seasame seeds when I brush on the egg white, as we love seeded rolls.

Italian Sub Rolls

Crispy on the outside, soft and slightly chewy inside, these Italian sub rolls are built to handle the heartiest, juiciest sandwiches. Bake a batch and make the best sandwiches ever!

www.kingarthurbaking.com

Wish me luck, I'm a very novice baker.

 

[voyager 663rd]

Thanks bruth'a, I have two wild turkey breasts in the deep freeze, and I will for sure chuck them into the I.P.

Tomorrow night I'm gonna try a 3.5lb eye of round roast, for shredded, wet beef sandwiches, then tacos the next night.

How much liquid should I put in the 6qt pot?
I saw chopsaw / Rich posted up some meat he shredded that looked KILL'er. I'f I remember correctly he browned it then processed it in the I.P for 50 minutes. So that is what I'll shoot for.

The recipes I've used call for only 1 cup of water. YMMV. That's for steaming 'whatever' I'm cooking. More than that and you take the risk of boiling the "bottom" of whatever is on the trivet (especially if the water rises above the level of the trivet).

PLUS more water = way longer to heat up and way longer to allow 'natural release' (if required).

 

[forktender]

The recipes I've used call for only 1 cup of water. YMMV. That's for steaming 'whatever' I'm cooking. More than that and you take the risk of boiling the "bottom" of whatever is on the trivet (especially if the water rises above the level of the trivet).

PLUS more water = way longer to heat up and way longer to allow 'natural release' (if required).

Awesome, I'll add 1 C of beef broth, I'm just seasoning with S.P.O.G. before heavily browning in a cast iron pot. Thank you very much.
Dan.

 

[Winterrider]

For some great easy recipes, these gals have a lot of good ones and YouTube videos. Small learning curve with the Pot.

Family-Friendly Instant Pot Recipes - Six Sisters' Stuff

Need some new, easy Instant Pot recipes to try? We have tried-and-true soups and sides to main dishes and desserts you will love.

www.sixsistersstuff.com

 

[forktender]

For some great easy recipes, these gals have a lot of good ones and YouTube videos. Small learning curve with the Pot.

Family-Friendly Instant Pot Recipes - Six Sisters' Stuff

Need some new, easy Instant Pot recipes to try? We have tried-and-true soups and sides to main dishes and desserts you will love.

www.sixsistersstuff.com

Right on, I'll take a look for sure.
Thank you very much.
Dan.

 

[voyager 663rd]

Awesome, I'll add 1 C of beef broth, I'm just seasoning with S.P.O.G. before heavily browning in a cast iron pot. Thank you very much.
Dan.

I don't think using beef broth in the process will do anything (unless you're making gravy at the end--and then only maybe).

When I do ribs (I'm eating in 30 minutes, not 5 hours), I add liquid smoke to the water. Makes a great aroma while cooking BUT when it comes time to eat, not so much.