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-> Shabbos and Supper menus
smalka
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 Fri, Feb 04 2022, 10:52 am
I have a frozen pre-spiced rosemary garlic dark meat chicken roast [almost 3 lbs.]. How do I convert the cooking time to the instant pot? [.]It would cook about 3 hours in the oven.
Thanks.
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mha3484
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Fri, Feb 04 2022, 10:56 am
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I do 1/3 the cook time for a stove top recipe. If I normally cook it 3 hours I would do 1 hour in the IP.
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watergirl
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Fri, Feb 04 2022, 10:57 am
| mha3484 wrote: | | I do 1/3 the cook time for a stove top recipe. If I normally cook it 3 hours I would do 1 hour in the IP. |
And natural pressure release for SURE.
OP, the size does not matter, nor the fact that it's frozen. It'll just take longer to reach pressure.
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smalka
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Fri, Feb 04 2022, 11:09 am
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Thank you. I will cook it for 1 hour with natural release.
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SixOfWands
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Fri, Feb 04 2022, 11:20 am
| smalka wrote: | I have a frozen pre-spiced rosemary garlic dark meat chicken roast [almost 3 lbs.]. How do I convert the cooking time to the instant pot? [.]It would cook about 3 hours in the oven.
Thanks. |
I don't know what a chicken roast is, but a whole chicken takes about 20 to 25 minutes at pressure. A turkey roast, which is the closest thing I'm familiar with, takes about 25.
I usually google similar recipes for times, then use an average.
Shabbat shalom.
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smalka
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Fri, Feb 04 2022, 11:43 am
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Ooh, 25 minutes is a lot shorter than 1 hour. I think I'll do the hour. A follow-up question- how much water to add and should I use the rack or put it directly in the pot?
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yiddishmom
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Fri, Feb 04 2022, 12:49 pm
Use the rack.
I think you should put a bit of water.
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yiddishmom
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Fri, Feb 04 2022, 12:50 pm
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Truth is, if you are making it with a sauce, that'll probably be enough liquid.
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smalka
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Sat, Feb 05 2022, 6:54 pm
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So I did add some water but did not use the rack. Cooked it for 1 hour, natural pressure release. It came out very good. Thank you all for your input.
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