Do you have to brown meat before cooking in Instant Pot?

With the rise in popularity of multi-cookers like the Instant Pot, many home cooks are wondering if they need to brown or sear meat before pressure cooking. There are pros and cons to browning meat first, and whether you need to do it depends on what you’re cooking and your personal preferences.

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The Purpose of Browning Meat

Browning meat before pressure cooking serves a few purposes:

It adds flavor – the Maillard reaction between amino acids and sugars on the meat’s surface creates flavors and aromas.
It renders out fat – getting a nice sear allows some of the fat to render out before cooking.
It improves texture – browning creates a caramelized crust on the meat.

It cooks off some moisture – searing evaporates some surface moisture which aids in thickening sauces later.

So browning adds that nice complexity of flavor, improves the meat’s texture, and helps thicken up the cooking liquid.

Meats That Benefit from Browning

Browning is ideal for meats that you want a nice crust or bark on like:

Steaks
Chops
Chicken pieces

Ribs
Roasts

Getting a sear on these types of cuts gives you that flavorful, textured exterior.

You’ll also want to brown ground meats like beef, pork or turkey before making dishes like chili, bolognese sauce, or meatballs. It cooks off some grease and adds deeper, roasted flavors.

When Browning May Not Be Necessary

Browning isn’t strictly required for every recipe. There are some cases when you can skip searing:

For tough, collagen-rich meats like oxtails, short ribs or lamb shanks. These cuts benefit most from long, low cooking so don’t need a crust.

If making a stew or braise where the meat cooks in liquid the whole time. The moist environment means browning doesn’t impact texture or flavor as much.
When cooking large batches of meat. Trying to brown piles of chicken breasts or pork chops can be time-consuming and make a mess in your Instant Pot.

For these scenarios, the cons of browning may outweigh the pros.

Pros of Browning in the Instant Pot

There are some advantages to getting that sear on meat before pressure cooking:

Adds flavor – you get the Maillard reaction and caramelization of sugars that enhance taste.
Better texture – you’ll get a nice crust on steaks, chicken skin, etc.

Render fat – browning helps release and cook off some fat from fatty cuts.
Dark fond – searing leaves browned bits on the pot bottom that add flavor when deglazed.
Thicken sauce – evaporating moisture during searing allows the sauce to thicken later.

So in many cases, taking the time to brown meat really improves the end result. You’ll get a meal with deeper, more complex flavors and better mouthfeel.

Cons of Browning in the Instant Pot

However, there are some downsides to browning meats before pressure cooking:

Time-consuming – properly searing batches of meat can add 15-30 minutes+ to the cooking process.

Makes a mess – spattering grease can dirty your stove, walls, etc. and leave you more cleanup.
Smoke – searing produces smoke which can set off fire alarms.
Inconsistent – the pot shape and crowding effect make it hard to brown evenly.

Less control – Instant Pot doesn’t get as hot as a skillet so the browning may be less effective.

These challenges mean that while searing is ideal, it isn’t always practical depending on your time, kitchen setup, and ingredients.

Should You Brown Meat for the Instant Pot?

So do you have to brown meat before pressure cooking? Here are some tips:

For whole cuts like steaks, chops, or chicken, browning is recommended for best flavor and texture.
It’s less critical for braised meats or stews since the meat cooks immersed in liquid.
Browning isn’t required but does improve flavor for grounds meats in dishes like chili.

Consider skipping browning if cooking large batches of meat to save time and avoid a mess.
Don’t worry about browning meatloaf mixes, meatballs, or sausages before pressure cooking.

In most cases, searing meat before pressure cooking improves the end result. But it also adds extra steps so isn’t absolutely necessary, especially for wet dishes like chilis and stews. Get to know your specific Instant Pot model’s pros and cons for browning to make the best choice for each recipe and your kitchen.

Tips for Browning Meat in the Instant Pot

If you do want to brown meat in your Instant Pot before pressure cooking, here are some tips:

Pat meat dry before searing to help it brown rather than steam.
Use a thick, stainless steel skillet insert if possible for more efficient browning.

Choose the saute function and preheat 5 minutes to get the pot as hot as possible.
Use oil with a high smoke point like avocado or grapeseed oil.
Brown meat in batches to avoid crowding and steaming.

Let meat properly dry out between batches to maximize browning.
Deglaze pot bottom between batches to clean up and dissolve browned bits.
Saute with the lid off and vent hood on to manage smoke.

Let liquid evaporate during browning for better searing and sauce thickening.

Putting some care into the searing process helps maximize the flavorful Maillard reaction and avoid boiling meat in its own juices.

Browning Meat Ahead of Time

Another option is to brown meat before adding it to the Instant Pot. You can sear in a skillet, under the broiler, or even on a grill for the best caramelized crust.

Benefits of browning meat ahead of time:

Better sear since skillets get hotter than Instant Pots.
Cool meat down before adding to pot so doesn’t overcook later.

Less mess and smoke in your kitchen.
Faster pressure cook time since meat is already browned.

Just be sure to deglaze the skillet after searing to scrape up all those flavorful browned bits to add to your dish.

You can also use a broiler, grill or air fryer to sear or crust meats before adding to the multi-cooker.

Tips for Cooking without Browning

If you don’t want to take the time to sear meats before pressure cooking, here are some ways to still add lots of flavor:

Marinate meats before cooking – wet and dry rubs get absorbed.

Season generously with herbs, spices, garlic, etc.
Cook meat on a flavorful base like sautéed aromatics, roasted veg, or caramelized onions.
Deglaze the pot with wine or broth to pick up any fond.

Mix meats with bold sauces like tomato sauce, coconut milk, or stock.
Infuse cooking liquid with herbs, spices, or aromatics.
Let dish rest after pressure cooking so flavors blend.

Layering in seasoning, marinades, and liquid flavors helps make up for any lack of sear.

Frequently Asked Questions

Should you sear meat for stew in Instant Pot?

Browning meat before making stew in the Instant Pot is optional. Since the meat cooks immersed in liquid the whole time, searing doesn’t have a big impact on flavor or texture. Save yourself time and just toss the beef, pork, chicken or lamb right into the multi-cooker.

Do you brown ground beef before Instant Pot?

It’s recommended to brown and crumble ground beef before pressure cooking to render fat and enhance flavor. Sauteing also ensures ground meat is cooked through. Quickly searing ground pork, turkey, or other meats helps too.

Do you brown chicken before Instant Pot?

Browning chicken pieces with the skin on before pressure cooking gives the best texture on the skin, rendering fat underneath. Quickly searing chicken breasts or thighs isn’t required but does enhance flavor. Marinating helps make up for no sear.

Should meatballs be browned before Instant Pot?

Browning pre-formed meatballs, pork or lamb sausage before pressure cooking isn’t necessary. The hot pressurized environment will fully cook and add flavor without needing to sear.

Do I need to brown beef for pot roast?

It’s recommended to sear chuck roast or other cuts used for Instant Pot pot roast. Browning adds deep roasted flavors and gives you tasty browned bits to deglaze from the pot bottom.

Conclusion

Browning meats before pressure cooking improves flavor, texture, and appearance for many dishes. But it also adds extra time and makes a mess. Considering skipping pre-searing when cooking large batches of meat, tough braising cuts, or very wet stews. Use seasoning, marinades, sauces, and aromatics to make up for lack of Maillard reaction. Get to know your ingredients and Instant Pot model to decide when browning is worth it.