When you google "instant pot tendon" you get a bunch of people promising you that you can pressure-cook tendons to toothsome softness in an hour. LIES.
After 2.5 hours on high pressure, my tendon is just barely to the point where I can slice it. Giving it another 45 min & we'll see what happens.
My house smells amazing right now, I think I did the pho spices okay this time.
My best theory is that the internet people were right and 45 minutes was enough, and I fatally overcooked it before the first taste. But like. That is some *intense* toughness to develop in 45 minutes in something that usually takes 7 hours of braise.
Meat is such a pain in the ass, ugh, I should give up and go back to tofu.
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