Kitchen

[SharkE]

Finally used my TSV red I Pot. Put  in a 3lb chicken just big enough for chicken and dumplings and pressure cooked on High for 45 minutes.

Bird was tough. Bird had been frozen , though, for months in freezer.

I thawed it out, but, think it was a tough bird

Above there where it says 'less, normal, more' is that for when your browning meat? (sauteing) I noticed when I set my  pressure mode to

'High' that 'normal' option lit up too. Guess it's suppose to do that when

you choose the saute option. Surprised  it lit up when I chose pressure cook

[Kachina624]

@SharkE.   That's a first....a tough chicken.  In all my years, I've never had tough chicken come out of my PC.  I think you cooked it too long.  I never cook a whole bird but do cook a pot of big breasts and only cook 20-25 min.

[SharkE]

They recommended like 20-25 minutes. I'm not eating raw chicken.

In my other pots I'd cook a 5lb chicken for 60 and they fell apart tender.

Looks like the longer you cook something the more  apt it is to be tender

not tough.

[dex]

I don’t freeze meat to store for a long time.I actually prefer meat that hasn’t ever been frozen for best taste and texture.

[dancingwoman]

@SharkE I think it was cooked too long.  Even at high altitude of 7000 feet I cook a whole 3 to 4lb chicken for 25/30 min and it comes out so tender it comes off bone...DW

[SharkE]

When stuff goes on sale is when I freeze for later

[SharkE]

---

@dancingwoman wrote:

@SharkE I think it was cooked too long.  Even at high altitude of 7000 feet I cook a whole 3 to 4lb chicken for 25/30 min and it comes out so tender it comes off bone...DW

---

Might be. My very first time at bat, so, guess it's a learning curve just don't want to eat nothing raw hahahahha

[SouthernBee]

@SharkE: I have a Cuisinart pc and I always cook a whole chicken for 60 minutes because if I cook it for 20 to 30 minutes the other parts like bigger pieces are raw or the center is very pink. I prefer to have it well done and falling off the bone, but the chicken is always tender. Southern Bee 

[SharkE]

Hopefully , the bird was just tough. Never had a tough bird in my other

pressure cookers

[Alison Wonderland]

This recipe recommends 30 minutes of high pressure for a 5-lb  chicken and says that if you use a natural pressure release instead of flipping the switch, you can get more tender chicken. She recommends letting it do a natural release for 20-25 minutes.

https://amindfullmom.com/how-to-make-a-whole-chicken-in-the-instant-pot/