Instant Pot Pressure Cook-all

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Do it all the time, last night in fact. I put in one cup of water put the chicken on the divet or whatever the riser thingy is called. Season and or barbecue the chicken. Then pressure cook it for 20 minutes. Never came out dry or chewy for me.

Baron Of Hell wrote:

Do it all the time, last night in fact. I put in one cup of water put the chicken on the divet or whatever the riser thingy is called. Season and or barbecue the chicken. Then pressure cook it for 20 minutes. Never came out dry or chewy for me.

We do it all the time, too. Definitely include water or chicken stock/broth. I think for a couple of lbs of chicken, I use maybe 1/2 cup of liquid. Don't think it takes 20 minutes of cook time in ours. Maybe 15? Check the temp to be sure and make sure it's 165 ish.

We do this with frozen breasts to make barbeque chicken too. Just shred at the end with a hand mixer and it's great for sandwiches, etc.

Baron Of Hell wrote:

Do it all the time, last night in fact. I put in one cup of water put the chicken on the divet or whatever the riser thingy is called. Season and or barbecue the chicken. Then pressure cook it for 20 minutes. Never came out dry or chewy for me.

What did I do wrong, then? You cook it from frozen?

MannishBoy wrote:
Baron Of Hell wrote:

Do it all the time, last night in fact. I put in one cup of water put the chicken on the divet or whatever the riser thingy is called. Season and or barbecue the chicken. Then pressure cook it for 20 minutes. Never came out dry or chewy for me.

We do it all the time, too. Definitely include water or chicken stock/broth. I think for a couple of lbs of chicken, I use maybe 1/2 cup of liquid. Don't think it takes 20 minutes of cook time in ours. Maybe 15? Check the temp to be sure and make sure it's 165 ish.

We do this with frozen breasts to make barbeque chicken too. Just shred at the end with a hand mixer and it's great for sandwiches, etc.

That's what I just did. 15 minutes and allow the pressure to release slowly. Did I cook it too long (with the natural pressure release)?

The temperature was over 165 so it was definitely overcooked, not undercooked.

Yep frozen straight from the freezer. If you are overcooking it just use less time. Maybe use 10 minutes and if it turns out to be be under cooked add 2 mins and repeat as needed.

Stupid question - does everything else come out OK in your Instant Pot?

I only ask cos you seem like you're doing what everyone else does, so I'm speculating about a borked Instant Pot.

Jonman wrote:

Stupid question - does everything else come out OK in your Instant Pot?

I only ask cos you seem like you're doing what everyone else does, so I'm speculating about a borked Instant Pot.

Yeah. I cook soup in it all the time. What exactly could go wrong and how? Too high of a temperature?

DSGamer wrote:
Jonman wrote:

Stupid question - does everything else come out OK in your Instant Pot?

I only ask cos you seem like you're doing what everyone else does, so I'm speculating about a borked Instant Pot.

Yeah. I cook soup in it all the time. What exactly could go wrong and how? Too high of a temperature?

Yeah, I was thinking a drifting temperature or pressure sensor that resulted in too high a temp or pressure.

But that's only once you've ruled out operator error.

If your temp is above 165/170 when you open it, definitely drop the time a bit. Also maybe quick release and see if it's overcooking post cook cycle?

MannishBoy wrote:

If your temp is above 165/170 when you open it, definitely drop the time a bit. Also maybe quick release and see if it's overcooking post cook cycle?

Shouldn't that be the temp to thoroughly cook the chicken?

DSGamer wrote:
MannishBoy wrote:

If your temp is above 165/170 when you open it, definitely drop the time a bit. Also maybe quick release and see if it's overcooking post cook cycle?

Shouldn't that be the temp to thoroughly cook the chicken?

That's the temp that it should be to ensure it's safe FDA. But if you go way over that, you're going to have dry and chewy chicken.

So if you think your chicken is dry and chewy and you measure it's temp when you open your Instant Pot at 185, you've cooked it too long.

And I'd argue that even if you let it cook at 170 and stay at 170 for too long, it will also dry out. But in a pressure cooker, you're probably not going to have it stay at 170 for very long, it will overshoot.

(I sous vide chicken to lower than 165, which makes for really juicy chicken breasts. You can actually be safe at lower temps because it stays at that lower temp longer to kill the bacteria. So if time isn't a concern and you want really juicy chicken, that's an option).

I skimmed. Has anyone used the Instant Pot to make pho broth? I am toying with the idea of trying to.

Kiri wrote:

I skimmed. Has anyone used the Instant Pot to make pho broth? I am toying with the idea of trying to.

Not pho broth, per se, but I have used it to make that broth/soup that you get as an appetizer at Hibachi restaurants (usually it is topped with mushrooms and green onion). It turned out surprisingly well.

We make regular chicken broth for soup almost every single week from leftover Costco chicken rotisseries. Mmmm, delicious.

I cashed in a bunch of Best Buy rewards points and had them price match an Amazon deal to upgrade to the Instant Pot Duo Evo Plus 8 qt as recommended by America's Test Kitchen. $90 seemed a good deal. Excited for more rib capacity. Plus, it supposedly fixes the biggest problem we had with our 6 qt, bad performance as a slow cooker.

Kiri wrote:

I skimmed. Has anyone used the Instant Pot to make pho broth? I am toying with the idea of trying to.

I haven't made it yet, but there's a Pho recipe in the America's Test Kitchen Multicooker book

I just made a potroast in mine. No matter what I do though, either slow cooker, oven or Instant Pot, the roast always comes out dry. I don't know why, especially when I take it out and its covered in liquid.

Rainsmercy wrote:

I just made a potroast in mine. No matter what I do though, either slow cooker, oven or Instant Pot, the roast always comes out dry. I don't know why, especially when I take it out and its covered in liquid.

Sounds like it might not be left in long enough. Braising goes through a couple of different phases before it's done. First, the proteins and connective tissue tighten as it cooks and a lot of the liquid squeezes out. Then, as it's held at around 200F to 210F over time, everything starts to break down, soften, and the liquid is reabsorbed.

In an oven, I go for an hour a pound minimum at 350F in a cast iron dutch oven.

A pressure cooker will run hotter without boiling so the process will happen faster. However, the basic concept is the same. 20 minutes per pound is what I use, with natural release adding another 15 at the end.

The longer a roast is held at temperature in some liquid, the more it will fall apart. I like mine still a bit held together if I'm slicing it up. If I want to shred it, I keep it in for longer.

EDIT: Oh, and I learned this the hard way - by doing the opposite of what would fix my food and reducing the cook time when my braises were too tough. Things didn't click and meals didn't get better until I stopped thinking of braising like cooking a steak (where less time = more tender).

So yesterday I suateed/browned both sides, then cooked it in the crockpot with the potatoes and carrots for 45 minutes + left it to release steam on its own for another 15. I think it was a 3 pound chuck roast.

Rainsmercy wrote:

So yesterday I suateed/browned both sides, then cooked it in the crockpot with the potatoes and carrots for 45 minutes + left it to release steam on its own for another 15. I think it was a 3 pound chuck roast.

Was that use of crockpot a typo? Because if you're slow cooking a roast, you're talking all day.

Even if you're pressure cooking, I think my wife normally does more than an hour. Like 1:15-1:30.

(I'm not a pot roast fan, so I'm not doing it...but have seen it done).

Rainsmercy wrote:

So yesterday I suateed/browned both sides, then cooked it in the crockpot with the potatoes and carrots for 45 minutes + left it to release steam on its own for another 15. I think it was a 3 pound chuck roast.

Yeah, it needed at least 15 minutes longer. 20 minutes per pound minimum, plus that 15 minutes for natural release. If it's pulled out too early it's going to be dry.

Crockpot brand pressure cooker. So yes, Crockpot, but the pressure cooker version

LouZiffer wrote:

If it's pulled out too early it's going to be dry.

.....kidding, but thanks, I'll have to cook it longer next time.

Annnnd now I want potroast.

Hobear wrote:

Annnnd now I want potroast.

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)

Rainsmercy wrote:

Crockpot brand pressure cooker. So yes, Crockpot, but the pressure cooker version

Ah.

Pretty funny that one genericized brand that generally implies slow cooking is making a device that has been genericized by a brand that is coming to mean electronic pressure cooking.

My first attempt at Pho Ga is cooking now. It smells great! I didnt use a chicken as recommended. We have a duck carass from the other night with left over duck meat. here is the recipe i used. They also have one for beef. https://www.pressurecookrecipes.com/...

Arise, thread!

Made this Tuscan Chicken recipe last night and even both of my very-picky-eater kids loved it.

We have risen!

Also, I bought a new pressure cooker last week. My old faithful Instant Pot Duo 6 qt from 6 years ago finally died.

I splurged and got this:

https://www.ninjakitchen.com/exclusi...

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