Instant Pot Meat Bread Easy Recipe (2024)

FAQs

Can you cook raw meat in an instant pot? ›

The Instant Pot is a quicker way to prepare your favorite beef dishes. You can sear, braise, stew, roast or heat your favorite beef cuts in a much shorter amount of time than would be possible on the stove or in the oven. Any cuts good for braising, stewing or sautéing are ideal for the Instant Pot.

Put meat on the bottom

It's not just pasta that should be on top – order matters with the instant pot. In general, it works out best if you put meat on the bottom. Here's why – anything that has sugars in it can burn if cooked too long.

But it might not also tell you what the internal temperature of the meatloaf should be when it's completely cooked and safe to eat: 160 degrees F. A recipe won't necessarily take into account your oven, your pan and how you shaped the loaf. This is where the trusty instant-read thermometer comes in handy.

Add 1 1/2 cups of liquid (water, stock, etc.). Cook for 20 minutes (per pound of meat) at high pressure for large chunks and 15 minutes (per pound of meat) for small chunks. Use a quick pressure release method.

Your Instant Pot needs liquid to work. If there's not enough, your pot won't be able to create enough steam to build pressure. About 1 cup is the minimum amount of liquid, so if you're cooking a recipe that will absorb water, like rice or beans, you'll need even more.

Brown or Sauté Ingredients:

Many recipes, such as my Instant Pot Pot Roast, call for browning meat or sautéing vegetables before pressure cooking.

The moist heat in a pressure cooker tends to turn connective tissue into gelatin. You need to let the meat cool down for a few minutes after cooking, to give time for moisture to be reabsorbed, before releasing the pressure. Otherwise, the meat will likely be tough.

Browning meat adds significant flavor. Browned and deglazed as part of the liquid before using pressure cooker. Not deglazing wastes so much flavor. There is a very noticeable difference in flavor.

The most traditional meatloaf binder is probably torn up bread soaked in milk, but you can also use bread crumbs, Panko, dehydrated potato (instant mashed potatoes), or just about any other grain.

Is it OK if my meatloaf is a little pink? ›

You can determine whether or not it's fully cooked by sticking an internal thermometer into the center of the loaf. If the meatloaf is over 160°F, or 165°F if you used chicken or turkey, it's fully cooked and safe to consume even if it's still pink inside.

Should I cook my meatloaf covered or uncovered? The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

I like to assume 20 minutes for every pound of meat. So, for my 3-pound beef chuck, I will need to cook at high pressure for 1 hour. After the hour, I release the pressure and shred the tender beef.

Recipe Tips and Tricks

I recommend adding 1/2 cup of liquid (water or low-sodium beef broth) to the Instant Pot for a roast. Typically you need at least 1 cup of liquid in the Instant Pot; the remaining 1/2 cup comes from the juices released by the chuck roast and the tomato sauce.

I like to assume 20 minutes for every pound of meat. So, for my 3-pound beef chuck, I will need to cook at high pressure for 1 hour. After the hour, I release the pressure and shred the tender beef. When the beef is done, you can make our optional gravy.

Many recipes, such as my Instant Pot Pot Roast, call for browning meat or sautéing vegetables before pressure cooking.

For plain ground beef, from fresh: Place the trivet or a steaming basket into the pot along with 1 cup of water. Then, place the beef (1-2 lbs.) in the trivet. Cook on high pressure for 6 minutes.