purbeast0
No Lifer
- Sep 13, 2001
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I just did my second batch and this time it worked great. I used that metal stand thing as recommended so the chicken was not sitting on the ground. I had 3.7 or so lb of chicken breasts. I cooked it for 25 minutes. It took like 30 minutes or so to get to pressure, then I cooke for 25 minutes, and did quick pressure release. It wasn't "fall apart" soft like it is when I slow cook it, and it felt a little touch/stringy when I first ripped into them with the bear claws, but it was very easy to shred even though. I noticed too that as I shredded it, it sounded like even the chicken was releasing pressure lol, like it was making a "pppssssssstttt" sound as I cut into the breasts.
I then mixed the shredded chicken with 2 cups of the salsa and mixed it all around and it tastes pretty much exactly as it does when I make it with the slow cooker. Maybe it's just a TAD less flavorful but once I mix it with the rest of the stuff it should taste just fine for my chicken salads. It's nice to start this before the 1pm games start and be done with the chicken part before half time of games though.
I then mixed the shredded chicken with 2 cups of the salsa and mixed it all around and it tastes pretty much exactly as it does when I make it with the slow cooker. Maybe it's just a TAD less flavorful but once I mix it with the rest of the stuff it should taste just fine for my chicken salads. It's nice to start this before the 1pm games start and be done with the chicken part before half time of games though.