January 29, 2017

(Instant Pot) Rotisserie Chicken and Vegetables



Let me help you make life easier. I'm just paying forward all those times my friends told me to get an Instant Pot. It took me a while to believe that it was really worth it. Trust me - it is worth it.

Ok, so here is how life is easier - maybe quicker is the right word.
Instead of cooking a whole rotisserie chicken with potatoes and carrots in the crockpot for 6-7 hours, you can cook the same ingredients in the Instant Pot for 55ish minutes start to finish. Of that time, only about 10 minutes requires your attention. You choose how to spent the other time and that that little silver bucket called Instant Pot do the rest!
INGREDIENTS
Whole Chicken, 5-6 lbs
Baby Potatoes, 2 lbs
Carrots, 3 large or 1 bag of baby
Thyme, 4-5 sprigs
Garlic Powder, 1 tsp
Onion Powder, 1 tsp
Salt, 1 tsp
Grapeseed Oil, 1 Tbsp

DIRECTIONS
1. Remove the giblets and neck. Rinse the chicken in cool water. Trim any excessive skin. Dry with paper towels and set aside.
2. Combine all the dried seasonings.
3. Wash the potatoes and carrots.
4. Rub the seasonings on top and bottom of the chicken. Stuff with the sprigs of thyme.
5. Turn Instant Pot on and push the Sauté button. Drizzle about 1 Tbsp grapeseed oil in the Instant Pot. Let the pot heat.
6. Place the chicken inside the Instant Pot, breast side down. Brown for 2-3 minutes. Using tongs, flip the chicken and brown the other side for 2-3 minutes. Remove the chicken and set aside just for a moment.
7. Place the potatoes and carrots inside the Instant Pot. Now, place the chicken on top of the vegetables.
8. Cook on high pressure by pressing Manual and adjusting time up to 35 minutes. Make sure the sealing valve is turned to Sealing not Venting.
9. Immediately follow the quick release method (make sure to wear an oven mitten).
10. Remove from the Instant Pot and either serve or store for later.  

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