Given the background description of some cooking related query, summarize the question into a title

Currently, I pressure cook a whole chicken for 45 minutes to make stock. However, the meat falls apart very easily. My aim is to extract the inosinate from the chicken meat into the stock, but also minimise damage to the meat so that I can cube it for other purposes.Would pressure cooking for a lesser amount of time help. If yes, could I have a rough estimate.Also, would like to know your opinion on simply boiling the chicken for X amount of time to extract the inosinates. Would appreciate a rough time frame here as well.
Chicken stock and inosinate