Wednesday, May 25, 2016

Instant Pot “Roasted” Chicken


I'm excited to share some recipes with you using my new Instant Pot. The first one is “Roasted” Chicken. I put roasted in quotes because it is not actually roasted but tastes like it is. This chicken turns out falling apart tender with amazing flavor and moistness. I served rice pilaf with it, also made in the Instant Pot. I'll share that recipe next time.

For now here is the step by step on the chicken. After a few uses with the IP I found it super easy to use. But it does take a bit to get the hang of it.


First of all I gathered together my spices for the rub. The recipe will be posted below.



Measured them out and mixed it all up..




Rub the mixture all over the chicken. Let this sit in the fridge for an hour or more. I made the rice while it was sitting and dry brining.




Now it's time to cook the chicken. Turn the IP on “Saute”. When it is ready it will show “HOT” on the screen.




Add a scoop of coconut oil and let it melt. Then put the chicken in, breast side down to let it brown.






Let the chicken sizzle and brown for about 5 minutes or so and turn it over (breast side up)...




Now add the chicken broth...



Put the lid in place and turn the knob on the top to “Sealing”. It has two settings.. “Sealing” and “Venting”. The little button on the right is all the way down showing there is no pressure.



Now on the front of the IP, press the “Manual” button and set the time to 25 minutes. You do this by pressing the plus or minus to get more time or less time.




Now you wait. The IP will come up to pressure and this takes about 10 to 15 minutes. When it is at pressure the timer will start counting down.


When the time is up the IP will beep to let you know. Turn the IP off. There are two ways to release pressure. One is to wait for it to do it on it's own, this is called Natural Pressure Release (NPR). The other is to manually do it. This is known as Quick Release (QR). You do one or the other depending on what you are cooking. For this recipe just wait for 10 minutes of NPR. Then, turn the knob to “Venting” and let it release the rest of the pressure. You will know it is done when the button on the right drops back down all the way..




Now you can open the lid and see your beautifully cooked to perfection chicken...



Remove the chicken to a platter. Be careful as the chicken is very tender and can start to fall apart as mine did....



In the pot are some amazing wonderful juices. You can either drizzle the juices over your chicken as is or turn the IP back to “Saute” and let the juices boil and add a little cornstarch mixed with water and make some gravy (which is what I did)...




And dinner is ready to serve, with minimal mess and prep time. As I mentioned I served mine with rice pilaf (next blog post :) and a salad...




 
Instant Pot “Roasted” Chicken

Dry Rub
2t Himalayan pink salt
1T granulated garlic
1T chopped onion
1t black pepper
1t seasoned salt
2t Italian seasonings

1 whole chicken approx 4lbs
2T (approx) coconut oil
1 ½ cups chicken broth

Optional:
3T cornstarch
¼ cup water


Combine ingredients for dry rub in a small bowl and mix well. Rub all over chicken and let sit in fridge for 1 hour or more.

Turn Instant Pot (IP) to “Saute” and wait until it reads “HOT”. Add coconut oil and let it melt. Place chicken, breast side down, into pot and let it brown for about 5 minutes. Turn chicken over (breast side up). Turn IP off and add chicken broth.

Put lid on and turn knob on lid to “Sealing”. Select “Manual” on front of IP and set time for 25 minutes.

When chicken has finished cooking the IP will beep. Turn IP off and wait 10 minutes. Then turn knob on lid to “Venting” and allow it to release the rest of the pressure. You will know it is done with the little button on the right drops all the way back down.

Remove lid and carefully remove chicken to a platter (it will be tender and easily fall apart).

If you would like to make gravy with the juices in the pan press the “Saute” button and wait for juices to come back up to a boil. Then combine the cornstarch and water and whisk into the juices. Let this cook until it thickens up.


This is the Instant Pot that I have and this is an affiliate link and I thank you so very much for any purchases made through my links.  It is a blessing to me and gives me a little to pay for photo storage and treating my girls to a cup of coffee.. :)  



 



14 comments:

  1. Thanks for sharing!! Would love to see your macaroni and cheese recipe in the instant pot. Our daughter loves mac & cheese!

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  2. I don't see an affiliate link for the Instant Pot! Did you forget to add it?

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    1. It's at the bottom of the post.. the Amazon box.. :)

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  3. What is Himalayan pink salt please? I've never seen it here in England. Could I use normal salt? Thanks!

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    1. It is coarse and less "salty". You can use kosher salt.

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  4. Could I use olive oil rather than coconut oil?

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    1. Yes Angela, you can use olive oil. 2 Tablespoons is all I would use for this, you're just searing the outside. Happy cooking!

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    2. Yep!! LenaB2006 is correct!! :)

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  5. Would the cooking time be the same if I'm only cooking drumsticks?

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  6. Isn't the gravy greasy after cooking a whole chicken in the broth? Do you every strain it to separate the fat out? I'm not against a little fat in gravy but some chickens are pretty fatty.

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    1. Hi Sooz... I buy my chickens from Costco and have not found them to be overly fatty.. so I do not separate the fat.. but it would certainly be something I would do if it there was a lot of excess fat.

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