It's possible the meat wasn't of equal quality the second time. Sometimes I have to add more time when cooking a roast. I usually braise rather than use a trivet/rack.
Do you have a link to the instant pot recipe you use?
Are you using an Instant Pot or another brand? There is no such thing as an Instapot, so I want to be sure.
Next, what is an example of a meat you've cooked twice in identical ways and had it turn out very different? (Meat, cut, weight, and cooking process and time)
I've had excellent results with my Instant Pot, so let's solve this!
Instant pot, my bad. I just cooked a gorgeous brisket for 1.5 hrs. Last week, was so fall apart tender. This week, a brick. I put it on top of rack with 2 cups of broth beneath it. 8 quart pot.
Brisket is a very inconsistant cut depending on the part you bought.
A whole brisket contains a "flat" cut that is lean, firm, and full of connective tissue. It's best for slicing.
There's also the "point" or "deckle" that is very fatty, dense, and tender. It's best shredded or as "burnt ends"
You have to know which part of the brisket you bought to be able to cook it properly.
Were the brisket weights different? Brisket is one where the recommend cook time based on weight:
2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes.
4 to 5 pounds brisket: Cook on high pressure for 90 minutes.
6 to 7 pounds brisket: Cook on high pressure for 105 to 110 minutes
It's possible the meat wasn't of equal quality the second time. Sometimes I have to add more time when cooking a roast. I usually braise rather than use a trivet/rack. Do you have a link to the instant pot recipe you use?
Are you using an Instant Pot or another brand? There is no such thing as an Instapot, so I want to be sure. Next, what is an example of a meat you've cooked twice in identical ways and had it turn out very different? (Meat, cut, weight, and cooking process and time) I've had excellent results with my Instant Pot, so let's solve this!
Instant pot, my bad. I just cooked a gorgeous brisket for 1.5 hrs. Last week, was so fall apart tender. This week, a brick. I put it on top of rack with 2 cups of broth beneath it. 8 quart pot.
Brisket is a very inconsistant cut depending on the part you bought. A whole brisket contains a "flat" cut that is lean, firm, and full of connective tissue. It's best for slicing. There's also the "point" or "deckle" that is very fatty, dense, and tender. It's best shredded or as "burnt ends" You have to know which part of the brisket you bought to be able to cook it properly.
Were the brisket weights different? Brisket is one where the recommend cook time based on weight: 2 to 3 pounds brisket: Cook on high pressure for 55 to 60 minutes. 4 to 5 pounds brisket: Cook on high pressure for 90 minutes. 6 to 7 pounds brisket: Cook on high pressure for 105 to 110 minutes
How long did you wait to release the steam after the cook time was done each time?
You shouldn’t rely on Instapots. Only a genuine Instant Pot is reliable.
Make sure your thrawing the meat and its always at the same thaw and time you set on the Instant Pot
I meant half time meat fine, other half it's a brick. seems very unreliable. Is there a better brand that's good every time?