Instant Pot Prime Rib and Au Jus Recipe (2024)

FAQs

How much liquid to add to instant pot for roast? ›

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.

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.

If it's still tough, you will need to cook it longer. The pressure cooking process breaks down tough meat, making it tender. Put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.

Preheat your oven to 450°F.

Place the roast fat side up on a rack in a roasting pan. Do not add water or cover the roast.

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.

Just remember there is no need to fully submerge your roast in liquid -- a little goes a long way to making a moist and fork-tender pot roast.

So if you cover the roast or loin with an excess of liquid, the results will be decidedly bland. It can seem like a catch-22 — you need liquid to get your pressure cooker to work, but too much will make your meat taste blah.

Unfortunately, once you overcook a piece of meat in the pressure cooker, there's no going back. You'll be left with a pile of dry, crunchy, tasteless fibers and no amount of additional pressure cooking is going to put that moisture back into the meat. Earlier, I explained how ingredient size affects the cooking time.

Place the frozen beef roast, salt, pepper, garlic, and onion powder inside the pressure cooker. Pour in beef stock around the roast, then top the roast with horseradish. Cook on high pressure for 30 minutes per pound.

Overcooking the meat would result in a very dry tasting pot roast. Undercooking it would result in a tough piece of meat. Unfortunately, this isn't much you can do if you overcook it, other than making sure to serve it with a lot of gravy.

Can you put too much liquid in pot roast? ›

Pot roast is prepared using a braising method, which involves slow-cooking meat in a liquid such as stock or red wine. If you add too much liquid, the meat might end up boiling instead of braising.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

How do restaurants make prime rib so tender? The secret to restaurant-style prime rib is cooking the meat super slow at low temperatures. I recommend cooking prime rib at no higher than 200 degrees F. This cooks the meat very slowly, turning the fat into butter and rendering the proteins juicy and soft.

Brown the roast at 500°F (or as high as your oven will go) for 15 minutes. Lower the oven to 325°F to finish roasting: Reduce the oven temperature to 325°F. Roast in the oven until the thermometer registers 115°F for rare or 120° for medium rare, and 130°F for medium.

Generally, you'll want to add enough liquid to cover the bottom of the Crock Pot and come about halfway up the sides of the roast. This ensures that there's enough moisture to keep the meat tender and prevent it from drying out during the long cooking process.

When you use a pressure cooker, you need to have enough liquid in the pot for it to come up to pressure and cook the food properly. The rule of liquids in pressure cooking is to always add at least 1 cup of liquid unless the recipe states otherwise. The liquid will help create enough steam to cook the meal.

No, because there is little to no evaporation of the cooking liquid when cooking in the instant pot, a roast does not need to be completely submerged.