What's better than an Instant Pot? Two Instant Pots to use for a recipe!! One for the meat and the other for the sides. The DW bought me these units when they were on sale big time at different times on Amazon. Had a pork loin on hand and decided to figure out a new way to cook it. Learned a lot from this cook which I'll share in a moment. Overall, I think it was a success and I plan on cooking many more meals using one and/or both instant pots.
The Instant Pot on the left is a 6QT 7-in-1 Multi-Functional Pressure Cooker while the on the right is a 6QT 7-in-1 IP-Smart Bluetooth-Enabled Multi-functional Pressure Cooker. I have never used the Bluetooth function and while it's a nice feature I probably will never use the Bluetooth. The functions on both units are the same otherwise.
The pork loin came out a bit dry but I think it was my fault. Most recipes I found on the internet called for the roast to be pressure cooked for 30-35 minutes. One called for 20 minutes. What I did was cook it for 35 minutes but wound up allowing it to stay warm for 20 minutes while the 2nd cooker came up to steam and then steamed the veggies. Learned that it took my vegetable pot 20 minutes to come to pressure and then I cooked the veggies for 10 minutes. Next time, and there will be a next time, I believe I'll cook the pork roast for 25 minutes and use the quick release method. Meanwhile I'll start the veggie cooker a lot earlier so that both will be done at the same time. Like I said, the roast was a bit dry but it was still edible and tender. It reminded me of when pork was cooked to 160ºF.
Seasoned the pork loin and used 2 cups Apple Cider, medium red onion sliced, and 2 apples sliced. Then pressure cooked for 35 minutes ...
Used a trivet -> 2 cups of water, 4 large red potatoes quartered, 3 large carrots, 4 stalks celery, half a pound button mushrooms. Pressure cooked for 10 minutes.
