Am I overly concerned about overcooking it? I want to be able to thinly slice it for sandwiches.
Bagged, 3.89lbs. Non frozen recipe calls for 70 minutes, and I was advised to let it sit outside for one hour before cooking, and add 15 minutes to cooking time, on a trivet.
I will not be using beer, or adding vegetables.
Hi, sorry, it looks like your question fell under the radar. Iāve never done frozen (or other) corned beef in the IP. I have done pork shoulder for pulled pork many times.
To the extent the two might be analogous, the non-frozen instruction to go 70 minutes seems long to me, if you are using the high pressure setting on the IP. For 4 pounds of shoulder, I normally give it 50 minutes on pressure, let it cool about 20, then release the rest of the pressure. This is fork-shreddable tender. I once followed a recipe calling for 60 minutes and full time natural cool down and it ended up with a very dry texture.
The frozen aspect throws me for a curve, though, as Iāve never cooked meat from frozen. Iām hoping that my reply will jack your question back up, to where someone with more expertise might see it and respond.
Have you made it yet? If so, what was your total time, and how did it turn out?
I tried making one in the Instant Pot once. Never again. Disaster.
This recipe says 90 mins but doesnāt start frozen.
If youāre worried about overcooking, stop at an hour and check after the pressure releases.
You can always cook it further if itās not done to your preference.
Hello again,
What drives me a little crazy sometimes about some Instant Pot recipes is the divergent advice on cooking time.
I was only cooking the beef, no vegetables. I took the basics from your linked recipe, and somewhere I came across the suggestion to add 15 minutes to the cooking time for frozen = 85 minutes.
Iām sure all you guys know this, but, I used to boil them. Never again. This was the best results Iāve ever had by far, particualrly when using the Instant Pot for some sort of roast and certainly for a corned beef. I never used a trivet before. In the future, I will never cook one of these tough cuts without one.
My guess is keeping it out of the water allowed the meat to maintain itās textural integrity, but it was still tender, not overcooked. I didnāt want falling apart tender
Thatās not to mention how simple it was. Throw it frozen into the pot with some water. Easy cleanup as well.
Can I assume this technique would apply to other cuts of beef? How about or a pork shoulder?
(post deleted by author)
I mentioned pork shoulder above (āFor 4 pounds of shoulder, I normally give it 50 minutes on pressure, let it cool about 20, then release the rest of the pressure. This is fork-shreddable tenderā). But for shoulder, I have not used the trivet.
I do toss a fair bit of onions into the mix, and a lot of that ends up on the bottom, so maybe thatās why I havenāt had sticking problems. But for shoulder (to be pulled pork), thereās also quite a bit of liquid anyway.
Going back to that divergent IP cooking times in recipes, I wonder how much pressure variation there might be between different IP models, and even variation within a model. Theyāre supposed to be around 12 psi (added to whatever your local pressure is) but if they swing low or high a psi the temps achieved will differ.
And speaking of local pressures, a person at sea level running a 12.5 psi IP can get to 245Ā°F. But someone in Denver with an IP limping along at 11 psi will max out about 10 degrees lower. A 10Ā°F cook temp variation over 70 minutes could make some difference. (Of course, Iāve picked what might be the extreme ends on both sides of this case, for effect.)
Hi CCE,
Did you see Top Chef Colorado and their altitude challenges?
I never included the equipment variables among the considerations when it comes to pressure related cookingā¦ In the future I may include that in some of my inquiries.
Duo Nova 8qt 7-in-1 One. Iāve got a 2 lb chuck roast. Would I follow the same cooking routine as the corned beef? Or maybe I should just set it to "pressure cook
I found this recipe Instant Pot Classic Pot Roast | Boneless Chuck Roast Recipe for 3 pounder, which he cuts in half, and cooks for 70 minutes. So I guess the 85 minutes I use for the frozen corned beef before still applies?
One other thing. In the recipe, he seared it before the pressure. I commonly see that. He doesnāt use a trivet.
Since I do use the trivet, and the meat will still be intact after cooking, could I reverse sear?
I havenāt seen that show.
The times youāre looking at still seem too long, to me, for beef (the chuck as well). But youāve been getting good results from your methods - so Iād say carry on.
As for searing the meat, chuck tends to be pretty loose once itās fully cooked - it breaks apart in strings. I think it would fall apart if you tried to sear afterwards.
Maybe that recipe wasnāt the perfect example, but maybe what Iām envisioning isnāt realistic, using a trivet to mimic the corned beef cooking method. Iāve done chuck roast before, no trivet, and as you say, itās stew, very loose.
I just ran across this simple frozen pot roast recipe by Instant Pot
Instant Pot Frozen Chuck Roast
Calls for 90 minutes using a trivet with what looks to be about a 3 lb roast. 48 second video, few details. I have another that mentions a no trivet thawed 3-5 pound roast will need 90 minutes on high, and for a frozen roast add about 30 minutes** to the cooking time.
If Instant Pot says 90, I wont argue until itās proven wrong. You think searing it first is worth the trouble?
I have two old school Presto pressure cooker. One is 30 years old, the other 5 years old but larger (8qt v. 6 qt). The difference is the newer old has a tri-ply bottom. I mention this because cooking times vary considerably between the two, cooking the same thing. So cooking times from recipes are semi-useless. Unfortunately you have to test recipes in pressure cookers. How much liquid matters too.
Iāve cooked corned beef in both. Older one withOUT the tri-ply bottom is faster but tends to burn stuff. The newer one with the tri-ply bottom is slower but doesnāt burn things as easily. I donāt recall, but I think the difference in time was 15 mins or more.
Note: I donāt have an instapot or electric pressure cooker but I assume recipes and times vary as well.
I think the recommendation to stop and check it is good idea, and easier to do with a insta-pot, but it does slow down the cooking time, having to get back to pressure. This observes one key rule of cooking: do not over-cook it. Better to watch it because you can add more time. You canā t subtract.
If you want the ability to slice it thin, Iād recommend letting it rest over night in the fridge, or at least letting it rest for a decent amount of time, half hour or more. Iāve experienced slicing CB when itās not fully rested and it kind of āblows upā, makes a mess.
