Instant Pot observation - Page 3

SharkE · ‎08-19-2010

Wonder why the method of releasing pressure would make a difference ?

Sooner · ‎03-10-2010

@SharkE wrote:
Wonder why the method of releasing pressure would make a difference ?

@SharkE Sometimes I think the natural method of release lets the contents finish cooking slowly and bring down the temperature as well. I'd liken it to letting a roast or turkey rest before you cook it.

There are some excellent cookbooks out there for the IP, and I think with it is best to follow those at least for the first time. Since cooking time is short, it is more important than oven cooking.

I had a Presto stovetop, a ******or Multi Cooker, and a Cuisinart and never had great success with any of them but I DO with the IP. Just follow instuctions and you'll LOVE it. And you can play with it!

SharkE · ‎08-19-2010

yeah, hard to teach an old dog new tricks, but, I'm willing to learn !

I'll try the longer method of pressure release. I got up to make chicken salad out of the little bit of chicken I had left over yesterday of my chicken and dumplings and hubbo had ate it !

OK, so, now looks like meatloaf.

Sooner · ‎03-10-2010

@SharkE wrote:
yeah, hard to teach an old dog new tricks, but, I'm willing to learn !
I'll try the longer method of pressure release. I got up to make chicken salad out of the little bit of chicken I had left over yesterday of my chicken and dumplings and hubbo had ate it !

OK, so, now looks like meatloaf.

@SharkE LOL!!!! Just follow a recipe! I know that is difficult, but JUST DO It! For once don't live on the edge and fly by the seat of your red pants! Just follow a recipe from a good source!

shoesnbags · ‎03-10-2010

@SharkE wrote:
Yeah, used half can of chicken broth maybe a little more. I knew the chicken would make it's own broth, also.

@SharkE I just grabbed a PC cookbook (Great Food Fast from Best of the Best) and looked up how to cook what they refer to as The Whole Bird. They call for 1 1/2 cups chicken stock or broth. You can't count the broth that your chicken will make as part of that amount! The recipe says to cook for 25 minutes on HIGH. Then you let the pressure release naturally for 10 minutes before you manually release the rest of the pressure.

I really, really recommend using a recipe instead of 'winging it" while you're learning to use your Instant Pot. Good luck & happy eating!

Edited to add: This recipe was for a 3 to 4 lb. chicken.

"Breathe in, breathe out, move on." Jimmy Buffett

SharkE · ‎08-19-2010

yeah, going to buy me a Instant pot cookbook mon. One they give you is not for foods I would make. I need a down home country type of recipe booklet

will check out some!

wagirl · ‎03-09-2010

I cooked a 5 1/2 lb chicken in the IP for the time suggested and with the amount of water suggested and had to cook it some more too. It was straight from the grocery store so not frozen. Seems with my old techniques pc, I had the same thing happen too. I cooked it for a hour and it came out great. Wondering if cooking it on a rack as opposed to not using a rack , had something to do with it.

SharkE · ‎08-19-2010

I didn't use the rack either. Small bird just wanted to have enough to make chicken salad. 3 lb.

Either I got a old bird (LOL) or I did overcook it. Like somebody says next time I'll do what they say to do and if I see any red I'll prop it back in and time it again till I hit a happy medium.

Like learning to cook all over again and I"m a old bird too. LOL

Sooner · ‎03-10-2010

@shoesnbags wrote:
@SharkE wrote:
Yeah, used half can of chicken broth maybe a little more. I knew the chicken would make it's own broth, also.
@SharkE I just grabbed a PC cookbook (Great Food Fast from Best of the Best) and looked up how to cook what they refer to as The Whole Bird. They call for 1 1/2 cups chicken stock or broth. You can't count the broth that your chicken will make as part of that amount! The recipe says to cook for 25 minutes on HIGH. Then you let the pressure release naturally for 10 minutes before you manually release the rest of the pressure.

I really, really recommend using a recipe instead of 'winging it" while you're learning to use your Instant Pot. Good luck & happy eating!

Edited to add: This recipe was for a 3 to 4 lb. chicken.

@shoesnbags Fabulous pun! WING IT!!!!!

RedTop · ‎09-01-2010

@SharkE,

Sometimes it’s hard to get past the old ways we were taught to cook meat thoroughly, which meant X amount of minutes. As I’ve grown to be a more experienced cook, I know exactly how/why my mother still overcooks all meat.

Since this is something you want to do, you will get the hang of it. With my electric pressure cooker, I learned to cook by the instructions, and then adjust the minutes to how we liked the texture of the finished product. I would have no concerns about undercooked chicken after 35 minutes in my electric pressure cooker.