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why no rapid release ( )? A lot of recipes call for rapid.
So what do you want then? We've done chicken, pork roast, chili, yogurt, beef roast, soup, etc all have turned out great.
Pressure cookers work by raising the pressure inside the pot so that the temperature can be much higher without boiling the liquid inside (#science). This prevents foods from drying out with the higher temperatures the same way slow cookers cook at very low temperatures for a long time to prevent liquid from boiling. Think of it as a fast crock pot. If you rapid release, the pressure drops rapidly and the liquid will instantly boil off and dry out whatever you're trying to cook.
I just want cooked chicken breasts that I could slice up and portion out for my meals.
For Sous Vide I usually cube the meat before cooking.
i just want to do the same with the instant pot since it’s supposedly faster
Then do exactly what I said above but just don't shred it. Key is to have enough liquid in the pot to maintain pressure and humidity. Use the little trivet thing and set the chicken on top of that. Then fill the bottom of the pot with water until it's just about touching the bottom of the trivet.
20 minutes for only 1lb of chicken? That seems way too long. I roasted a whole 6 lb chicken in my pressure cooker for only 36 minutes and it came out great!! Most of the recipes I've reviewed say 6 minutes/lb.
Basic recipe:
Coat chicken with oil. Season ( I used salt, pepper, paprika, garlic powder, thyme)
Set cooker to braise: put a couple of TBSPs of oil in pot, braise breast side down for ~7 minutes.
Flip chicken over, place on shallow/short rack, add ~1.5 C of liquid (water or chicken broth)
Pressure cook for 6 minutes/lb (my pot has a setting for chicken).
Guess there are multiple ways to do this lol. I've had nothing but bad luck with flipping the release valve with meats so I avoid it like the plague. With anything else IDGAF and will flip it.
I find that cooking too short makes the chicken rubbery so I go longer. It's still far less time than crock pot so I'm good with it. If you really want fast, toss it on the grill.
With pork shoulder/beef roast I go for 70-90mins depending on weight.
12-12-2018, 03:22 PM
)? A lot of recipes call for rapid. 
