This was the second recipe that I made using the Instant Pot- a
rotisserie chicken. I used a 6 lb chicken and cooked it for 25 min in the instant
pot earlier in the day. Then baked it 500 degrees in the oven for 5-10 min before
serving. The chicken turned out very moist, even the white meat! Next time,
will try this recipe from A
Mindful Mom.
Here’s what I did:
1.
Separated the skin from the chicken meat. Rubbed
olive oil on outside skin and poured olive oil in between skin and meat.
2.
Seasoned with salt, pepper, and lemon pepper.
3.
Stuff chicken with 1 whole onion, quartered, ½
lemon, and 5 cloves of chopped garlic. Did not tie with string because did not
have any.
4.
Poured 1 cup chicken stock in instant pot.
Laid chicken on top of trivet and cooked for 25 min.
5.
Before serving, brushed olive oil on chicken
and sprinkled with a little more lemon pepper
6.
Baked at 500 degrees for 5-10 min. Make sure
to watch oven so that chicken does not burn.
INSTANT
POT FAUX-TISSERIE CHICKEN (~from Cooking with Curls)
Ingredients
·
3 pound whole chicken (used 6 lb but
still cooked for 25 min)
·
2 Tablespoons olive oil {divided}
·
sea salt & black pepper, to taste (also sprinkled
with a lot of lemon pepper)
·
1/2 medium onion, cut into quarters (used 1whole
onion)
·
½ lemon
·
5 large cloves fresh garlic, peeled and left
whole
·
southwest seasoning mix {recipe below} or 2 Tablespoons of
your favorite seasoning {lemon-garlic, paleo powder, etc.}
·
1 cup chicken stock/broth, or water (used chicken
stock)
Southwest Seasoning (did not use)
·
1 teaspoon garlic powder
·
1 teaspoon onion powder
·
1 teaspoon chili powder
·
1/2 teaspoon cumin
·
1/2 teaspoon basil
Instructions
1.
Rub chicken with one Tablespoon of olive oil and sprinkle
with salt and pepper. (and lemon pepper)
2.
Place the onion wedges, half of a lemon, and garlic cloves inside the chicken. Use
butcher's twine to secure the legs. (did not use twine)
3.
Turn on the pressure cooker and press the Saute button. (did not do this
step)
4.
Add the remaining olive oil to the metal pan. When hot,
add the chicken and sear/brown both sides, about 4 minutes per side. {included
in cooking time} (did not do this step)
5.
Remove the chicken and set aside. Place the trivet at the
bottom of the metal pan and add the chicken stock. (did not do this
step)
6.
Sprinkle seasoning mix over the entire chicken, rubbing it
in and spreading it around to cover the entire chicken. (did not do this
step)
7.
Place the chicken, breast side up on top of the trivet and
secure the lid. Make sure the lid is in the "Sealing" position.
8.
Set the pressure cooker to Manual and set timer for 25
minutes.
9.
When the timer beeps, allow the pressure to release
naturally for 15 minutes. If the lid will not open, quick release the remaining
pressure and remove the chicken.
10.
Allow chicken to rest for 5 to 10 minutes before serving.
11.
Baked at 500 for 5-10 min or until skin is brown and
crispy
Notes
Cooking time does not include the time it takes for
the pressure cooker to reach pressure, or the time it takes to release the pressure.
This will add an additional 30 to 40 minutes.Each pressure cooker is different
so times may vary depending on brand, temperature of chicken when you begin
cooking, even the size of your pressure cooker can make a difference.I have
included a scaled down Southwest Seasoning recipe, but any seasoning will work,
garlic-lemon, paleo powder, etc.You do not have to use a trivet, but the bottom
of your chicken will be soggy if you don’t.If your cooker is not coming to
pressure, double to check that the lid is completely secured and it plays that
little song when it’s closed.Discard the onion and garlic when the chicken is
finished, or toss them into the pot with some water, carrots, celery, and
aromatics to make Homemade Chicken Stock!
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