It wasn’t the kind of question I expected to be asking myself while changing diapers, and yet a few months ago it was definitely something I was mulling over. Turns out, they’d just discovered the magic that is the Instant Pot – phew!
Now, I’ve had a pressure cooker for a few years, but I hadn’t developed such a strong relationship with it that I named it or anything. (My slow cooker’s name is Betty, if you’re wondering.)
Anyway, the lid to my pressure cooker just so happened to break when the 7-in-1 Instant Pot was on sale, so I decided to give it a whirl. Oh. My. Goodness. I didn’t realize how much I was babysitting my old pressure cooker until I pressed a few buttons on my Instant Pot and walked away for an hour.
Since then I’ve been been on a mission to figure out more ways to use it. This “roast” chicken is one of my current favorites. It’s so tender, and I can have it on the table with broth already bubbling away (in the Instant Pot, of course) in less time than it used to take me just to roast the chicken. That means there’s more time for Llama Llama Red Pajama and extra snuggles at the end of the day, which is fine by me.
P.S. In case you find yourself wondering, it’s not a mistake that there are no instructions for adding liquid to this recipe. Chicken has a naturally high water content, so it cooks in its own juices. Enjoy!
- One small chicken – about 4 pounds
- 1 tablespoon coconut oil
- Additional seasonings if desired (the chicken pictured was seasoned with lemon pepper)
- Turn on the sauté setting and add in the coconut oil. When the oil heats up, place the chicken in breast-down and brown. I move mine around a few times to brown the sides as well.
- When the chicken is nice and brown, turn it over and sprinkle with seasoning.
- Lock the lid into place and set the valve to “sealing.” Select “Poultry” and then increase the type of pressure from normal to high. (If you have the 7-in-1, you can do that by pressing the “Adjust” button.) Set the time to 20 minutes.
- When the 20 minutes is up, turn the valve to “venting” and allow to depressurize. Turn the chicken over and then cook for another 15 minutes on high. It should be ready at this point, but check and make sure. If needed, cook for 5 more minutes, then serve.