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|By :Amy Jacky|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Chuck Roast, Herbs, Potatoes|
|Prep Time||10 minutes|
|Cook Time||100 minutes|
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
Another recipe with confusing instruction. Ill be looking elsewhere from now on.
Agree. Instructions need proofreading. The transition from step 10 to step 11 is confusing
Had to make potatoes in a pot, you need a smaller diameter than the instant pot. It kept givibg me the burn warning. Tasted great once it was done, but i left out the fish sauce.
It was delicous but beef was tough. I removed beef cubes from stew, set aside stew and continued to pressure cook beef cube for an additional 30 minutes.
For an IP recipe, this seems awfully involved…not very instant and lots of babysitting.
Some recipes have multiple steps. If you prefer recipes with less steps we have many available on our app. Typically indicated by the recipe difficulty .
Loved this recipe although, as usual, I didn’t follow it closely. I used fondue beef cubes which ended up giving a really tender beef. I used gf beer and rice flour to slightly thicken the sauce. The sauce with the hint of chocolate was amazing. Added as my favourite and will di it again.
Lots of steps, but not taxing. End product was fantastic! Went well with a Guinness to celebrate St Pat’s Day