I read some postings about a very bad smell when cooking certain meats. I am just beginning to use my Instant Pot, and I have noticed this myself. Here is one suggestion: never use a butter-flavored pan spray in the inner pot. These contain buteric acid and I believe that this can cause the odor. Also, make sure not to overcook the meat, which breaks down certain proteins and emits noxious gasses.
Set your cooking time based on the type of meat and weight of the batch.
I never had this problem with a slow cooker, and I believe that the higher cooking temperature makes strange things happen.
ingredients Pam butter-flavor cooking spray: Canola Oil*, Coconut Oil*, Palm Oil*, Soy Lecithin (Prevents Sticking), Dimethyl Silicone(For Anti-Foaming), Natural Flavors (MILK). CONTAINS: MILK, SOY Also contains propellant to dispense spray.
as for butyric acid? it's a fatty acid found in animal fat and plant oils, bovine milk, breast milk, butter, parmesan cheese, and as a product of anaerobic fermentation (including in the colon when your body breaks down dietary fibre). the amounts found in food are minuscule compared to what your gut produces.
I'm new to using an Instant Pot/Pressure cooker. Why would anyone use a non-stick spray? I've used the 4 hour high-pressure broth option and have not had issues. On separate occasions, I've done beef, chicken and pork bone with meat attached. I can imagine lamb or fish being stinky. Also, I don't add a lot of herbs or mirepoix.
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