you did the roast a while back in the slow cooker vs the instant pot. Would it make a difference if you went longer in the pot?

Pulled pork! 60 minutes vs 90 minutes for a whole shoulder

I'm glad you did this test. I was wondering about this. I pressure cooked 3 lb of pork shoulder, cut into about four pieces, today in an Instant Pot for one hour with about 15 minute natural release to make pulled pork. It was falling apart. It was delicious but I had the feeling I cooked it too long. I'd like to see that tested.

get the duo crisp. The added ability to air fry to finish instead of putting things in the oven to brown is a game changer

You cannot bake in a instant pot but you can make steamed breads and cakes, similar to ones you can make in rice cookers. The important difference is they will be steamed breads and will tend to be dense and spongey. There are lots of East Asian recipes for steamed/pressure cooked cakes/rolls if you google for them.

@@DiMacky24 thank you so much

same time!

In pressure cookers, the altitude effect is gone. The effect comes from how much air is pressing down on the things you're cooking (atmospheric pressure). Since you are building pressure inside the cooker and the weight used for the release makes it build up to a consistent and standard pressure inside, there is no effect from the atmospheric pressure.

Have not done ribs, but other meat (petite top sirloin, chuck roast in large chunks, pork center loin cut in half, pork shoulder butt large chunks) I pressure cook one full hour... always super fork tender. 1 hour pressure cooker = 3 hours stove braising. This has been plenty tender for me, extremely tender. Oh, also did a bone-in, with skin turkey breast for one hour. Then broil a few minutes, to make it look picture perfect. So tender, can barely get the turkey out in one piece - two utensils for sure. So more than one hour, I would confidently say is perfect. More, likely too much. Good luck! Jared

@@JJ-in3bc Thanks for the response......6 months later! lol, but better late than never right? Haha. So here's the thing. Within this time, I bought an instant pot (many months ago now actually), and I tried to cook some steak with it. Welp the steak came out HORRIBLE! I even put it in for longer.....still horrible! Eventually, i left it in for so so long, that it eventually got kinda tender...........but still had a serious problem of: It tastes like WATER. I even reseasoned it and put it back in to cook for longer...multiple times, still tasted like WATER. It never gained the "cooked, seasoned meat" taste and texture. Which I now conclude is only attained via cooking meat the conventional ways (and I heard this was the case too via other sources, but then experienced it for myself). This was EXTREMELY disappointing for me because I had very, very high hopes for this. This was supposed to be, and was going to be, a GAME CHANGER..................nope. I intended on also using it for other things like rice, but..never got around to that. Oh, another thing I realized, as far as the PERCEIVED benefits of it, the so called "saved time" aspect, to me seems like a scam. Because in reality, you need A LOT of time for it to heat up, a lot of time for it to finally pressurize, then the time for it to pressure cook, then after that time is up, now you need 10-15-20 more minutes to let the pot naturally depressurize. In the end, you're left with loosing just about the same time or more, compared to cooking it the regular way lol. All for the meat to also taste like water lol .............SO disappointing!

Bullseye observations there! Yes, I would never cook steak in a pressure cooker. I am a serious steak lover! Steak twice a week. Here's a few things well for me. 1) Buy what's on sale, family packs or pick from butcher case, sometimes thicker cut & can pick individually. 2) Put clean cardboard on cutting board, wipe dry when done with paper towels... no need to sanitize cutting board. Recycle bin. 3) Trim all steaks at same time, make Beef broth/stock in pressure cooker with trimmings. Or freeze them for later. Save up for full pot. 3) Freeze some of the steaks, in thick ziplock bags. Freezing does not affect streak, until the 4th time or re-freeze... according to Guga Foods test. 4) Pat dry steaks with paper towel all moisture & blood, so you can get a good sear. 5) Next spray cooking oil, a light coating on the steak, like spray paint. Salt & pepper will stick without falling off, and the spray oil will help a great sear. Both sides. Some add garlic powder too, but I don't. 6) Stovetop grill pan, one with the grill marks, very high heat, to get that sear. I go 11 to 14 minutes because our electric stove is old and does not get that hot. Maybe less minutes for you. When I get nice looking grill marks, then I turn it over, once. Only once. Then cook a few more minutes, until my probe thermometer reads 145° and then plate. I like medium well, just a little pink. If you like rare, go 125° to 135°. 7) After you plate, be sure to let the steak sit there for 5 minutes - to "rest the meat." This is so the juices re-absorb, and then the juices will not run out when you cut the steak. 8) I deglaze the pan when done, to get what's on the bottom of the pan, into a sauce. In a glass pyrex measuring cup, I melt (microwave) half a stick of butter. Add 1/4 cup water to the butter. Add garlic powder, onion powder, herbs of your liking, Knorr beef bullion powder 1 tablespoon and stir. Microwave again for the heat to release those flavors, stirring a few times. I do this while the steaks are cooking. When the steaks are plated, I immediately pour this in the steak pan, leaving heat on. I swish this mixture around the pan every 30 to 45 seconds, and it gets what's on the bottom of the pan, all that flavor, into the sauce. Cooking this and reducing it down, by half, swishing occasionally but consistently. No utensils, just swishing. The butter acts as an emulsifier and thickens the sauce, in addition to water evaporation from reduction. A great herbs blend is: Herbes de Provence - is a mixture of dried herbs considered typical of the Provence region of southeastern France. Formerly simply a descriptive term, commercial blends started to be sold under this name in the 1970s. These blends often contain savory, marjoram, rosemary, thyme, and oregano. (Wiki) Pour the sauce onto the steaks, or in small sauce dipping cups. Even on potatoes or sides. If you love steak, watch KZfaq: Guga Foods Extraordinary!!

@Dr. Surreal Trade offs: pressure cooker versus stovetop braising Braising is simply simmering very low with liquid, like making beef stew. Braising may be anywhere from 1 to 5 hours typically. Making beef stock (bones & meat) or beef broth (just meat) may be 4 to 12 hours. Pressure cooking makes meat more tender than stovetop braising, faster anyway. Stovetop braising may have the meat with more flavor, sometimes. Tenderness versus flavor tends to be the trade off, usually but not always. 20 minutes in a pressure cooker = 1 hour on the stove. 1 hour pressure cooker = 3 hours on the stove. I love flavor, so these help me: 1) Rather than water in the pressure cooker, use stock or broth. 2) Add one onion, diced, at the same time liquid is added. It seems like to be, the onion also increases the liquid. I'm not sure. (Walmart has the best onion chopper. $16. Peppers too) 3) Even though I use fresh onion, I also add onion powder. This is awesome in Mac & Cheese by the way. 4) Garlic powder too. And fresh garlic paste, made by Gormet Garden (grocery store - produce dept). 5) Knorr beef bullion powder. 6) Herbs. 7) I remove meat with tongs, onto platter, put in oven to stay warm. Sometimes I heat the oven to 150° than immediately turn oven off. 8) Make water & flour slurry. Turn pressure cooker to saute, when liquid is boiling, add slurry. Makes wonderful, flavorful gravy. Taste & add any of the above ingredients again if needed, to your liking. Pressure cooker is great for making spaghetti sauce too. Hope that helps. There's some ideas. Good luck! 🙂 Jared

On meat, microwave at 50% power... and meat stays tender. But increase the time some to compensate for not full power. Your ribs, or any meat will be reheated in no time. No need to use the pressure cooker a second time. But if you do, 5 to 7 minutes is sufficient. I mostly cook meat for a full hour in my pressure cooker, way tender.

Not as bogus as your comment

@@jadaweaver2796 Why is my comment bogus?

Wait Dude, until you take the time to do videos yourself, don't call this nice lady's video bogus. You're being unfair to her.