How Long to Cook Peameal Bacon in Instant Pot for Juicy Perfection!

Hey there, kitchen warriors! If you’ve ever stared at a hunk of peameal bacon, wondering, “How long to cook peameal bacon in Instant Pot without turning it into shoe leather?”—I’ve got your back. Trust me, I’ve been there, scratching my head, trying to whip up a quick yet tasty dinner with this lean, cornmeal-crusted gem. Lucky for us, the Instant Pot is a game-changer, and I’m here to spill all the deets on getting that perfectly juicy result every dang time.

Let’s cut to the chase cooking peameal bacon in an Instant Pot typically takes 12 to 18 minutes on high pressure, depending on the size of your roast, with a natural release of about 8-10 minutes after. That’s the golden ticket to tender, flavorful meat that ain’t dry as a desert. Stick with me, and I’ll walk ya through every step plus some nifty tricks to make your meal a hit.

What the Heck Is Peameal Bacon Anyway?

Before we dive into the cooking nitty-gritty, let’s chat about what we’re working with. Peameal bacon, sometimes called Canadian bacon by our pals south of the border, is a lean cut from the pork loin. Unlike regular bacon, it ain’t smoked, so it’s got a milder, straight-up porky flavor. What makes it special? It’s rolled in cornmeal (or historically, ground peas, hence the name), giving it a unique crunchy crust when cooked right.

Why do we love it at our house? It’s versatile as heck—slice it for brekkie sandwiches, cube it for salads, or roast it whole for a hearty dinner. Plus, since it’s leaner than traditional bacon, it stays juicy if you don’t overdo it. And that’s where the Instant Pot comes in to save the day

Why Use an Instant Pot for Peameal Bacon?

Now, you might be thinking, “Can’t I just toss this in the oven or fry it up?” Sure, you can, but lemme tell ya why the Instant Pot is my go-to for peameal bacon:

• Speedy as a Racecar: Pressure cooking slashes the time big-time. What takes an hour in the oven? Done in under 30 minutes here.
• Juicy Goodness: The steamy, sealed environment locks in moisture, so your bacon don’t turn out like cardboard.
• Set It and Forget It: Ain’t nobody got time to babysit a roast. Pop it in, set the timer, and go do your thing.
• Even Cooking, No Drama: No burnt edges or raw centers. The pressure cooks it through nice and even.
• Less Mess, More Chill: Minimal splatter means your kitchen ain’t a war zone after. Just a quick rinse of the pot, and you’re golden.

Convinced yet? I thought so Let’s get to the meat of the matter—how long to cook peameal bacon in Instant Pot

How Long to Cook Peameal Bacon in Instant Pot: The Breakdown

The cooking time for peameal bacon in your Instant Pot depends on the size of your roast. You don’t wanna undercook it and risk a chewy mess, nor overcook it into a dry disaster. Here’s a handy lil’ table to keep things straight:

After the natural release, always check the internal temp with a meat thermometer. Pork’s safe to eat at 145°F—that’s the magic number. If it ain’t there yet, seal it back up for a couple more minutes of pressure. Easy peasy.

Step-by-Step: Cooking Peameal Bacon in Your Instant Pot

Alright, let’s roll up our sleeves and get this party started. I’m gonna lay out the steps clear as day so even if you’re new to the Instant Pot game, you’ll nail it. Here’s how we do it at my kitchen:

1. Prep Your Bacon: Rinse off that cornmeal coating under cold water—it can burn under pressure, and we don’t want no bitter vibes. Pat it dry with paper towels. If you’re feeling fancy, slap on a glaze like maple syrup or a mustard mix, and sprinkle some salt and pepper.
2. Sear for Flavor: Hit the “Sauté” button on your Instant Pot, add a drizzle of oil, and brown that roast on all sides for about 3-4 minutes each. This step ain’t mandatory, but it gives a nice caramelized kick. Trust me, it’s worth the extra few mins.
3. Set It Up: Pop the trivet into the pot, place your roast on top, and pour in 1 cup of broth or water. This liquid is key for steam and keeps things moist.
4. Pressure Cook: Seal the lid, make sure the valve is set to “Sealing,” and select “Manual” or “Pressure Cook” on high. Set the timer based on the size chart above—say, 14 minutes for a 3-pound roast.
5. Natural Release: When the timer beeps, don’t touch that valve yet! Let it sit for 8-10 minutes for a natural release. This lets the meat finish cooking gentle-like without drying out. After that, quick-release any leftover pressure.
6. Check the Temp: Pull the roast out, stick a thermometer in the thickest part, and make sure it’s at least 145°F. If not, back in it goes for a few more minutes.
7. Rest and Slice: Let the roast chill on a cutting board for 10 minutes before slicing. This keeps the juices locked in, so they don’t spill all over the place. Then, carve it up and serve hot!

That’s it, folks. In less time than it takes to watch a sitcom episode, you’ve got a mouthwatering peameal bacon roast ready to rock.

Pro Tips to Up Your Peameal Bacon Game

I’ve cooked my fair share of peameal bacon over the years, and lemme share some hard-earned wisdom to make sure yours turns out top-notch:

• Ditch the Cornmeal Pre-Cook: Like I said earlier, rinse off that coating before cooking. It’s great for texture when pan-frying, but in the Instant Pot, it can get gunky or burnt-tasting.
• Glaze It Up: A sweet or tangy glaze before cooking adds a killer glossy finish. Mix some maple syrup with a bit of Dijon mustard—oh boy, it’s a game-changer.
• Liquid Love: Don’t skimp on the broth or water in the pot. You can even toss in some wine for extra flavor if you’re feeling bougie.
• One-Pot Meal Magic: Throw peeled potatoes, carrots, or other veggies under the trivet. They’ll cook in the juices and make a full meal without extra dishes. Less cleanup, more winning!
• Gravy Potential: After cooking, mix a slurry of cornstarch and water with the leftover juices in the pot. Hit “Sauté” again, and stir till it thickens into a dope gravy.
• Crisp It Post-Cook: If you like crispy edges, slice the cooked bacon and toss it in a hot skillet for a quick sear. Best of both worlds—tender inside, crunchy outside.

These lil’ tricks have saved my bacon (pun intended) more times than I can count, especially on busy weeknights when I’m juggling a million things.

Why Timing Matters So Much

Let’s talk real for a sec about why nailing the time is crucial when figuring out how long to cook peameal bacon in Instant Pot. Peameal bacon is lean, right? That means it don’t got much fat to keep it moist if you overcook it. Go too long, and it’s tougher than a two-dollar steak. Too short, and you’re risking underdone pork, which ain’t safe or tasty.

That’s why the size-based timing (12-18 minutes) and natural release (8-10 minutes) are non-negotiable. The pressure cooking blasts moisture deep into the meat, and the slow release lets it settle without shocking the fibers into dryness. I learned this the hard way once when I quick-released too soon—ended up with a roast drier than my humor. Never again!

And always, always check that internal temp. I keep a cheap meat thermometer in my drawer just for this. Poke it in, see 145°F, and you’re good to go. If it’s shy of that, a couple extra minutes under pressure won’t hurt.

Variations to Spice Things Up

If you’re like me, you might wanna switch things up now and then. Peameal bacon in the Instant Pot is super adaptable, so here’s a few ideas to keep your taste buds guessing:

• Sweet and Spicy Kick: Mix honey with a dash of hot sauce for a glaze before cooking. It caramelizes under pressure and gives a sweet-heat vibe that’s outta this world.
• Herb-Infused: Toss some fresh rosemary or thyme sprigs into the pot with the broth. The steam infuses the meat with earthy, aromatic goodness.
• Breakfast Slices: If you’re cooking for brekkie, slice the bacon thin after it’s done, then give ‘em a quick fry for that classic diner feel. Perfect with eggs and toast.
• Sandwich Star: Use leftover roast slices for a killer sandwich. Stack it with lettuce, tomato, and a smear of mayo on a crusty roll. Lunch sorted!

I’ve tried all these at home, and they never fail to impress, whether it’s just me and the fam or when I’ve got guests over acting like I’m some gourmet chef.

What to Serve with Your Peameal Bacon

Now that you’ve mastered how long to cook peameal bacon in Instant Pot, let’s talk sides. This meat is hearty but mild, so it pairs with a ton of stuff. Here’s what we usually whip up:

• Mashed Taters: Creamy potatoes with a dollop of butter soak up the juices or gravy like a dream.
• Roasted Veggies: If you didn’t cook ‘em in the pot, roast some carrots or Brussels sprouts on the side for a pop of color and crunch.
• Simple Salad: A fresh green salad with a tangy vinaigrette cuts through the richness of the pork. Keeps things balanced.
• Bread or Rolls: Gotta have something to mop up the plate. A warm dinner roll or slice of crusty bread does the trick.

Last Sunday, I paired a 3-pound roast with garlic mashed potatoes and some steamed green beans. My crew cleaned their plates faster than I could say “seconds.” It’s comfort food at its finest, y’all.

Troubleshooting: What If It Goes Wrong?

Even with the best plans, sometimes stuff don’t go as expected in the kitchen. Here’s a quick fix guide for common peameal bacon blunders in the Instant Pot:

• Too Dry?: If you overdid the time or skipped the natural release, it might be dry. Next time, stick to the chart and let it release slow. For now, slice thin and drown it in gravy or a sauce to mask it.
• Undercooked?: If the temp ain’t 145°F, pop it back in for 2-3 minutes of pressure. Better safe than sorry with pork.
• Burn Warning?: If your pot screams “Burn,” it’s likely not enough liquid or the cornmeal coating gunked up. Add more broth next time, and make sure to rinse the bacon well.
• Tastes Bland?: Forgot the glaze or seasoning? No biggie. Slice it up, sear with some butter and spices in a pan, and it’ll perk right up.

I’ve had my share of kitchen flops—like the time I forgot liquid entirely and got a burn error mid-cook. Felt like a total numpty, but I added broth, restarted, and salvaged dinner. We live, we learn!

My Personal Peameal Bacon Story

Lemme tell ya a quick tale about my first go at peameal bacon in the Instant Pot. A couple years back, I picked up a roast on a whim at the market, thinking it’d be a cool change from our usual chicken dinners. Had no clue what I was doing, just slapped it in the pot with some water, set it for 20 minutes, and prayed. Turned out tougher than a brick ‘cause I quick-released and didn’t check the temp. My poor family chewed through it with fake smiles, bless ‘em.

After that fiasco, I got serious—read up, experimented, and figured out this timing game. Now, it’s a staple at our table, especially on busy nights when I need a win without the hassle. There’s something downright satisfying about pulling a perfectly cooked roast outta that pot, slicing into juicy heaven, and hearing the “mmm’s” from the crew. If I can turn it around, so can you.

Wrapping It Up: Your Instant Pot Peameal Bacon Journey

So, there ya have it—everything you need to know about how long to cook peameal bacon in Instant Pot for results that’ll make ya look like a pro. Remember, 12-18 minutes on high pressure based on size, 8-10 minutes natural release, and check that 145°F internal temp. Follow the steps, toss in some of my tips, and you’re set for a meal that’s quick, tasty, and stress-free.

Whether you’re a busy parent like me, a newbie cook, or just someone craving a hearty dish, the Instant Pot makes peameal bacon a breeze. So, next time you’re stumped on dinner, grab that roast, fire up your pot, and let’s eat good. Got questions or a killer recipe twist? Drop ‘em in the comments—I’m all ears! Let’s keep this kitchen convo rollin’.