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Instant pot recipe help

zahnwr
zahnwr Posts: 5 Member
edited November 28 in Social Groups
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!

Replies

  • taco_inspector
    taco_inspector Posts: 7,223 Member
    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.

  • zahnwr
    zahnwr Posts: 5 Member
    Awesome! So for chicken thighs, I would still aim for about 8 minutes on manual?
  • zahnwr
    zahnwr Posts: 5 Member
    Excellent! Thank you both for your help- I'll report back in how it tastes!
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