I stumbled upon the Instant Pot Millennial Cult in discussing roast cut sizes with a fellow Farmers Market vendor. She raises pigs and claims all her customers want is 2-3 pound roasts that will fit in a “crockpot”. Well, turns out the Instant Pot is to NOW as the Crockpot was to the 80’s. A customer interested in my beef Sirloin steak claimed to cook both steaks and roasts using the “pressure cook” function . She was astonished at the idea of saute’ing a steak to completion and strangely equated the terms “sear” and “saute” – echoing precisely Instant Pot literature’s blithe conflation. I was about to learn how Instant Pot feeds Millenials and their distraction.
This piqued my curiosity as to the outcome quality of Instant Pot so I bought a 6 qt Duo model and tried their page 24 “Beef Roast w/Potatoes and Carrots”. I began searing the 2 pound chuck roast at 5:30 pm and the sauce wasn’t finished reducing until 8 pm so the recipe claim of 55 minutes is ridiculously optimistic. With no fun whistle to blow…..
…..Time grinds to a standstill waiting for the pot to complete it’s near eternal venting -like an oldtime locomotive approaching the station- and subsequent leisurely reheating between component addition steps. Of course Millennials don’t notice: they’re distracted checking 9 different social media feeds, tweaking profiles, creating content, researching a new gig…..
Also, unlike traditional oven roasting, the wine addition is delayed until AFTER cooking so the meat isn’t exposed to the flavoring impact. Probably a safety concern due to the potential flammability of quickly-vented alcohol vapor. End result is a huge amount of very thin, unconcentrated-by-evaporation “broth” to reduce into something resembling a sauce at the end of cooking. The recipe directions failed to specify point of fresh parsley addition so I waited to after reduction with “saute” function just cancelled.
Results were better than expected though everything was overcooked. Beef was falling apart with an internal temp of 202 deg F. Potatoes were crumbling. Carrots very soft. I expected something on the order of Dinty-Moore canned beef stew but this was much better and I’d give it a 6 rating. By comparison Lisa’s Lazy Pot Roast takes 3 hours for the beef but you can steam or boil the veg’s simultaneously for a quality outcome score more around 8. No tedious venting but the joy of lifting a casserole lid from the oven and inhaling the wonderful aroma your whole kitchen has been suggesting. Or the ultimate: Julia’sBeouf Bourguignon which rates a solid 10.
So unless you’re already a zealot of this bizarre cult, homeless but otherwise fortunate enough to have access to 110 volt power, or your kitchen space and budget confine you to a single pot costing $60 and occupying a square foot of space you can aspire to a much greater quality and variety of textural/flavor outcomes with a traditional gas range/oven combo and a decent set of thick-bottom pans with tight fitting lids.