This pressure cooker tip comes from the new pressure cooking cookbook from America’s Test Kitchen, Pressure Cooker Perfection.
Congratulations to Diane the winner of my Pressure Cooker Perfection cookbook giveaway!
Today I’m sharing a pressure cooker tip from America’s Test Kitchen’s newest cookbook, Pressure Cooker Perfection. In their Classic Pot Roast and Potatoes recipe, they give a great tip:
Small potatoes 1 to 3-inches in diameter withstand the full 1 1/2 hours of cooking time required for the meat surprisingly well and turn perfectly creamy and tender (larger potatoes will break apart). Arranging the potatoes on top of the roast ensure they cook through at the same time.
Pressure Cooker Tip: Using an Instant Pot
I have a confession to make. (Well if you know me very well at all, you already know this.) I am not a good vegetable eater. I want to like them. Really I do, but I’m a texture eater, and I don’t like overcooked vegetables at all. So I’ve always been a little hesitant to cook veggies with pot roast.
Last weekend I decided to test out the ATK tip and I bought some small potatoes. My market only had the extra small 1-inch potatoes in new red potatoes and not tiny Yukon Golds, so I bought some larger 3-inch Yukon Golds.
The tiny 1-inch red potatoes cooked perfectly. None of them cracked open and they were creamy and tender, and not overcooked or mushy. A few of the larger Yukon golds did crack open a little bit and weren’t as firm as the little ones, but weren’t mushy. They both benefited from being cooked in the delicious juices from the pot roast.
So the ATK pressure cooker tip worked great for me. We had a fantastic pot roast dinner. The best one I’ve cooked yet in my pressure cooker. Get the pot roast recipe here.
Hope you’re having a wonderful holiday weekend with those you love. Happy Easter!