Not to hijack the thread but could you share your whole chicken method? I made one the other day and it was totally overcooked. I cooked it under high pressure for 6 minutes/lb and the meat was dried out. Do you use the "poultry" button? When I did a google search pretty much everywhere said at least this long per pound. My friends said they just "wing it." =) I don't know if it would have helped if I put the metal rack in? The recipe called for browning it first and then pressure cooking, if that helps.
Also do you make beans from dry? If so, could you share how you do that or what website you have found helpful?
1 whole 4lb chicken
1 Tbsp olive oil
1 tsp paprika
1 1/2 cups chicken broth (store bought or other)
1/4 tsp ground black pepper
2 tbsp lemon juice
1/2 tsp sea salt
Mix all seasonings you want to use together in a small bowl. Rub the seasoning onto the chicken. Preheat the oil in the pressure cooker. Add chicken, breast side down, and cook for 5 minutes. Flip the chicken and add broth, and lemon juice. Lock the pressure cooker lid and set for 30 minutes on high pressure. Let the pressure release naturally. After removing the chicken, let it stand for five minutes before carving.
I actually cook my chicken longer than 30 minutes because I like it really tender and falling off the bone. I don't use a poultry button...I use manual, then set my time. I also don't use any kind of rack. I'm not sure why yours would be dry and overcooked, though. My recipe sounds like pretty much what you are doing.
For beans...I don't use the cooking times in the Instant Pot recipe book. I like soft-cooked beans and the times that I use are just what I have found by trial and error, and based on how soft I like the beans. I just rinse a pound or so of beans in a colander. I don't even soak them overnight. Pick out any bad beans and put the rest in the pot. Add water until the water level is about two inches over the beans. I use my index finger....I level the beans out in the pot, then hold my index finger right over the top of the beans. I fill the pot until the water comes about halfway up my index finger. Add any salt, pepper, olive oil, or other seasonings. Use "manual" to set the time. Let them release naturally. Here are the times I've come up with for different beans:
Chic peas 50 min
Pinto beans 70 min
Northern beans 70 min
Black beans 50 min
If the beans are too soft for you, just decrease the time next time you cook beans, and, if they come out perfect, write it down so you remember the next time!
You can add chopped onions and a pinch of cayenne to pinto beans...that's good. I don't use bacon grease or ham, but you could if you want.
OP, I hope you don't mind that I posted these!!!