Whether you forgot to pull meat out for dinner, or you needa way to make a safe low-histamine roast. Thisrecipe is for you!
Author: Alizabeth Anderson
Prep Time: 5 minutes
Cook Time:2 hours
Ingredients
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1 (2 ½) pound roast
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2 cups of water
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Salt or any seasonings you would like to incorporate
Instructions
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Place the metal trivet in the bottom of the InstantPot and place the frozen roast on top of the trivet.
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Add water
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Sprinkleany herbs orspices over theroast that you would like.
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Close thelid and set the pressure release valve to the sealing position. Program the Instant Pot on Manual mode for90 minutes. Once the roast finishes cooking, allow it tonaturally release for 30 minutes before turning the pressure release valve to the venting position.
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Once the float valve drops, you can carefully remove the lid and allow the roast to cool to the pointwhere it’s safe to handle.
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Remove the roast to a large bowl and use two forks to easily shred it.
Notes:
The weight of your roast will change thecooking time for this recipe. Adjust thecooking time by 5 minutes per half pound. For example, a2-pound roast would be set to 85 minutes, and a3-pound roast would be set to95 minutes.
Notes: If you need to freeze any leftovers safely for a low-histamine method, place a frozen cookie sheet or large plate into the freezer with parchment paper while the roast is cooking to pre-chill it.Once you shred the roast, spread out the meat immediately ontothe cold tray and quickly put it back in the freezer. After it is frozen, you can easily remove it from the parchment paper and place it in a sealed container for future use.
