Started on instant pot, all the sautés/searing; then started to pressure cook. Was unsure on texture so switched to the high then low temp approach suggested above. Could have gone another hour, but also very happy with result. Thank you for the virtual coaching.

Next batch will be in Dutch oven, after much sleep!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make my beef stew in the crockpot and I always end up with tender veggies and beef chunks. I use Chuck roast for the beef, for what it’s worth. 2 hours on high and ~4 hours on low.

It's worth a lot, because chuck roast gets softer the longer you cook it. An expensive cut has less fat and conective tissue and gets chewier the longer you cook it.

The label says grass fed stew beef ….butcherbox

This should do well in a crock pot, on low for a long time.

Depends on what type of meat you have.

Anonymous wrote:

Anonymous wrote:I like crock pot better for this type of dish. But for beef stew I'd do dutch oven so you can brown the meat first.

I would do it in instant pot, because you can brown the meat and pressure cook it all in the same pot.

can you do slow cooking in the instant pot? the meat turns out better with slow cooking vs. pressure cooking. more consistently tender.

Slow cook. Pressure cooking gives some meat a weird texture. And you basically don’t know if you’ve ruined it until it’s done. Basically all meat is best low and slow.

I like the instant pot. Makes great Chuck roast or brisket. Never tried a slow cooker.

Anonymous wrote:I like crock pot better for this type of dish. But for beef stew I'd do dutch oven so you can brown the meat first.

I would do it in instant pot, because you can brown the meat and pressure cook it all in the same pot.

Anonymous wrote:

Anonymous wrote:I make my beef stew in the crockpot and I always end up with tender veggies and beef chunks. I use Chuck roast for the beef, for what it’s worth. 2 hours on high and ~4 hours on low.

It's worth a lot, because chuck roast gets softer the longer you cook it. An expensive cut has less fat and conective tissue and gets chewier the longer you cook it.

The label says grass fed stew beef ….butcherbox

Essentially I can start it now but would like to be in bed by midnight.

Would it make sense to pressure cook, then slow cook?

I like crock pot better for this type of dish. But for beef stew I'd do dutch oven so you can brown the meat first.

Anonymous wrote:I make my beef stew in the crockpot and I always end up with tender veggies and beef chunks. I use Chuck roast for the beef, for what it’s worth. 2 hours on high and ~4 hours on low.

It's worth a lot, because chuck roast gets softer the longer you cook it. An expensive cut has less fat and conective tissue and gets chewier the longer you cook it.

I make my beef stew in the crockpot and I always end up with tender veggies and beef chunks. I use Chuck roast for the beef, for what it’s worth. 2 hours on high and ~4 hours on low.

Making a beef stew if that’s not clear.

Have nice cut of meat and trying to make it as soft as possible for a friend recovering from surgery. Will be adding some veg but keeping it very simple. Using homemade bone broth. Would it be best to slow cook 4-5 hours, or pressure cook? Recipe has directions for both. Also would pressure cooking longer than recommended 35 mins improve texture or make it tougher? Will sear for any preparation.