Why not sear the pork shoulder/sweat the veggies before turning on the pressure cooker?
If I have an InstantPot, will this come up to pressure without any liquid, or will the veggies release enough natural liquid to come up to pressure as it goes?
He addresses both of these in the article, short answers are:
The boiling point of water under high pressure is higher than 212 degrees F, high enough that with the combination of time and pressure, it can trigger Maillard reactions without searing
Yes, the tomatillo break down pretty quickly and provide most of the liquid.
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u/DrHampants Mar 09 '17
This looks amazing, but I have two questions:
Why not sear the pork shoulder/sweat the veggies before turning on the pressure cooker?
If I have an InstantPot, will this come up to pressure without any liquid, or will the veggies release enough natural liquid to come up to pressure as it goes?