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Slow cooker vs. Instant Pot, my pork roast picked a side
I had a 4 pound shoulder and one hour before work, so I gambled on the Instant Pot instead of the usual 8 hour slow cooker. It came out tender but the liquid reduced way too fast, ended up with a burnt caramel mess on the bottom. Anyone else find pressure cooking changes how you season things, or do I just need a better timer trick?
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rubys8028d ago
Oh man, pressure cooking totally messes with seasoning. I read somewhere that since almost no liquid evaporates in there, your salt and spices end up way more concentrated than in a slow cooker. Try cutting your liquid and salt back next time, or add the salty stuff after it cooks.
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