In MAIN DISHES, RECIPES

First off, I HAVE to tell you about my new favorite Instant Pot website! It’s called Nom Nom Paleo & all the recipes that I’ve tried (3 so far) have been really good!

This recipe is the first chicken recipe I’ve tried from the Nom Nom Paleo website & its awesome because it leaves you with lots of chicken that has good flavor, not dried out, & comes with gravy!

Did you know you can cook a whole chicken in the Instant Pot?

Mind blown.

Instant Pot Chicken & Gravy

This recipe made lots of gravy so I poured the leftovers in ice cube trays & froze them. After they were frozen, I popped them out, put the cubes in baggies, & tossed them in the freezer for future use!

INGREDIENTS:

1 (4-pound) organic chicken (you can buy a little bit bigger chicken if you have an 8 qt. Instant Pot)
2 teaspoons salt, plus additional if needed
¼ teaspoon freshly ground black pepper
2 tablespoons of butter, divided
2 large onions, chopped medium
6 garlic cloves, peeled & halved
2 teaspoons tomato paste
½ cup bone broth or chicken stock
2 tablespoons arrowroot powder (optional)

Make sure you use plenty of salt & pepper for seasoning.

INSTRUCTIONS:

 

1. Sprinkle 2 teaspoons salt and ¼ teaspoon pepper all over the chicken, inside and out.

2. Add 1 tablespoon of butter to the pressure cooker, and hit the “Sauté” function on your electric pressure cooker. Swirl the melted butter to the middle of the pot if it looks like the fat is pooling on the sides.

3. When the fat is shimmering, sear the chicken breast-side down in the center of the pot for 5 minutes or until lightly browned.

4. Flip the bird breast-side up. Cook for another 5 minutes or until browned on the back. Don’t worry if the skin sticks and tears—the skin won’t be crispy when you’re done cooking anyway. You’re just browning the skin to deepen the flavor of the gravy.

5. Transfer the chicken to a plate and add the remaining tablespoon of butter to the pot. Once the butter melts, toss in the chopped onions, 6 garlic cloves, and a sprinkle of salt. Cook for 1 to 2 minutes or until softened.

6. Stir in 2 teaspoons tomato paste and cook for about 30 seconds.

7. Turn off the sauté function. Pour in ½ cup broth, scraping up any browned bits.

8. Add a steamer insert to the bottom of the pressure cooker, and lay the bird on top of it, breast-side up. Cover and pressure-cook on high for 20 minutes.

9. Then, turn off the electric pressure cooker and immediately release the pressure manually. Open the lid and transfer the chicken to a plate or carving board. Tent the cooked bird with foil, and rest it for 10 minutes.

10. Use an immersion blender or pour the liquid into your blender to purée the contents of the insert to make a smooth gravy. Season to taste with salt and pepper.

11. If you want to thicken the gravy, mix 2 tablespoons arrowroot powder with 2 tablespoons water. Then, turn on the sauté function and bring the contents to a simmer. Stir in the arrowroot powder slurry and cook until thickened.

12. Carve up the chicken and pour on the gravy.

This served our family of four & I did have some leftover chicken & lots of gravy!

Recipe modified from http://nomnompaleo.com

 

 

 

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