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Weeknight meals just got easier with this delicious instant Pot Faux-tisserie Chicken that is ready in no time and you control the seasonings!

Do you end up in the grocery store then reach for a chicken because you have the capability to go home and cook everything you purchased? I admit it, I'm guilty. But have you ever looked at the ingredients label on that chicken? Yikes! My Immediate Pot Faux-tisserie Chicken is absolute goodness.... .

It's not injected with some other sounding ingredients or sugar. There's absolutely not any caramel coloring to be discovered fresh onions, olive oil, chicken, garlic, and seasonings. That's it

Recipe adapted from here
  • 3 pound whole chìcken
  • 2 Tablespoons olìve oìl {dìvìded}
  • sea salt & black pepper, to taste
  • 1/2 medìum onìon, cut ìnto quarters
  • 5 large cloves fresh garlìc, peeled and left whole
  • southwest seasonìng mìx {recìpe below} or 2 Tablespoons of your favorìte seasonìng {lemon-garlìc, paleo powder, etc.}
  • 1 cup chìcken stock/broth, or water
  • Southwest Seasonìng
  • 1 teaspoon garlìc powder
  • 1 teaspoon onìon powder
  • 1 teaspoon chìlì powder
  • 1/2 teaspoon cumìn
  • 1/2 teaspoon basìl
  1. Rub chicken with one Tablespoon of olive oil and sprinkle with Pepper and Salt.
  2. Set the onion wedges and garlic cloves in the chicken. Use butcher's twine to secure the legs.
  3. Turn on the pressure cooker and press on the Saute button.
  4. Add the remaining olive oil into the metal pan. Once hot, add the chicken and sear/brown both sides. undefined
  5. Remove the chicken and set aside. Put the trivet and add the chicken stock.
  6. Sprinkle seasoning mix over the whole chicken, rubbing it in and spreading it around to cover the whole chicken.
  7. Place the chicken, breast side up on top of the trivet and fasten the lid. Make sure that the lid is at the"Sealing" position.
  8. Establish the pressure cooker to Manual and set timer for 25 minutes.
  9. Once the timer beeps, enable the pressure to release obviously for 15 minutes. Speedy remove the chicken and release the pressure if the lid won't open.
  10. Allow chicken to rest for 5 to 10 minutes before serving.
Cooking time doesn't include the time it takes for the pressure cooker to achieve pressure, or the time necessary to release the pressure. This will add an extra 30 to 40 minutes.Each pressure cooker differs so times may vary based on manufacturer, temperature of chicken when you start 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 operate, garlic-lemon, paleo powder, etc.You don't need to use a trivet, but the base of your poultry will be soggy if you do not. If your cooker isn't coming to stress, double to check that the lid is totally secured and it plays that little tune when it is closed.Discard the garlic and onion once the chicken is completed, or toss them in the pot with some water, celery, carrots, and aromatics to create Homemade Chicken Stock!


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