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Thread: Stove top Pressure Cooker method converted to Instant Pot

  1. #1
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    Stove top Pressure Cooker method converted to Instant Pot

    Back in the day, I used to cook a whole chicken in my stove top pressure cooker. Cut it up, cover with water, add carrot, celery, onion, salt pepper bay leaf and cook for about 30-40minutes.(time may be off memory issues LOL) At the end, I had cooked chicken and wonderful broth to use in many ways.
    I now own an Instant Pot and love it. However, I am having trouble finding tried and true timing for cooking a whole chicken cut up by me in the instant pot using the method I describe above. The recipes I do find are for parts only, browned in the pan, a lot of different ingredients added, etc. or a whole bird cooked in the instant pot. Not to mention that chickens today are so much bigger than the ones from olden days....
    Many thanks in advance for any help you may have.
    Murphy

  2. #2
    Super Member Stitchnripper's Avatar
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    There is a recipe for "fall off the bone chicken". It works for me every time.
    https://healinggourmet.com/healthy-r...ooker-chicken/
    Alyce

  3. #3
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    When you sauté in your instant pot,be sure to deglaze and get the bits off the bottom of the pan...prevents the “burn” notice.
    Life may not be the party we planned for,but while we are here we should dance!

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    I believe the rule of thumb is 6 min for every pound of chicken, and a natural pressure release. I brown my chicken on the sauce feature as much as I can, it's difficult to brown a whole chicken in that confined space. If I make a whole chicken again, I will brown it on the stove top.
    BJ

  5. #5
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    I brown all my meat on the stove top in a cast iron pan, then put it in the insta pot. (If a drop is left inside the instapot, the pot reads "burn" and wont heat up.)

  6. #6
    Super Member Stitchnripper's Avatar
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    I guess I am lucky. I have 3 Instant Pots and have been using them a year and a half and never have gotten a burn notice. I like the idea of one pot - it doesn't take much liquid on sauté to scrape off the tasty bits.
    Alyce

  7. #7
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    Thanks for the responses. In reading the link from Stitchripper, I found the timing for "on the bone cut up chicken" to be about 15 min. I really don't want to brown the meat first, I guess I am looking more for poaching, stewing type of cooking. So the 15 min with natural release should be about right. Gonna try that time anyway and see what happens.
    thanks again,
    Murphy

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