We are pleased to announce that on March 4, 2025, an updated Rich Text Editor will be introduced in the MyFitnessPal Community. To learn more about the upcoming changes, please click here. We look forward to sharing this new feature with you!
Instant pot recipe help
zahnwr
Posts: 5 Member
Greeting, fellow pressure cookers! I stumbled across this recipe https://www.ambitiouskitchen.com/butternut-squash-green-chile-chicken-soup/ and want to give it a try in my IP. Does anyone have recommendations on what setting I should use and how much time? My first thought is to try manual, but maybe stew or the soup setting would be better. Thank you for any help you can provide!
0
Replies
-
Something like that I'd set for manual, high-pressure, at 10-minutes (frozen chicken) or 8-minutes (thawed), and you'd be OK to do a rapid release, if you're using kinda 'normal' chicken breasts at kinda 'normal' altitude... (I add about 2-minutes to these times for each 5000-ft of elevation)
Thicker or heavier chicken might need 2 more minutes, but it'd be fine just to use the times above with a natural release of about 10-minutes or so.
0 -
Awesome! So for chicken thighs, I would still aim for about 8 minutes on manual?0
-
Excellent! Thank you both for your help- I'll report back in how it tastes!1
This discussion has been closed.