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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Thursday, October 13, 2016

Instant Pot Roast Chicken


C had requested roast chicken, but I didn't have the time to make it in the oven. Enter Instant Pot!  The chicken came out perfectly tender, even though it wasn't quite as pretty as a bird roasted in the oven.  The chicken basically fell off the bone, it was delicious!  The best part is that I had plenty of leftover chicken meat to use for other meals.  Searing the chicken was a bit tricky, so be sure to have a sturdy pair of tongs on hand.  Recipe is adapted from The Healing Gourmet.
Instant Pot Roast Chicken

1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground pepper
1 whole chicken (~ 4 pounds)
1 tablespoon vegetable oil
1 ½ cup chicken broth
2 tablespoons lemon juice
3 garlic cloves, peeled

In a small bowl, stir together the paprika, thyme, salt and pepper. Rub the spice mix all over the skin of the chicken. Heat the oil in the Instant Pot on “Saute.” Add the chicken, breast side down, cook for 6 to 7 minutes. Flip the chicken over and add the broth, lemon juice and garlic to the Instant Pot. Lock the lid and set to “Poultry” for 30 minutes on high. Allow the pressure to release naturally. Let the chicken rest 5 minutes before carving.
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