s FAUX-TISSERIE CHICKEN *****
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s FAUX-TISSERIE CHICKEN *****
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Ingredients
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Instructions *** 11-15-17 excellent, easy *** Do you ever find yourself at the grocery store buying a week’s worth of food, then reach for a rotisserie chicken because you no long have the energy to go home and cook what you just purchased? I admit it, I am guilty. But have you ever looked at the ingredients label on that chicken? Yikes! My Instant Pot Faux-tisserie Chicken is pure goodness….. Your family is going to love this Instant Pot Faux-tisserie Chicken just as much as the ones you buy in the store, but you get to control the ingredients | cookingwithcurls.comSave It is not injected with brown sugar or any crazy sounding ingredients. There is no caramel coloring to be found, just chicken, olive oil, fresh onions, garlic, and seasonings. That’s it!! *Notes: You can use any pressure cooker to prepare this recipe, but you may have different times and buttons. If you do not have a pressure cooker, follow the directions in my Classic Roast Chicken post to bake in the oven. Are you ready to make your own Instant Pot Faux-tisserie Chicken? Tons of pictures are to follow, lol Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper. Place the onion wedges and garlic cloves inside the chicken….. Use butcher’s twine to secure the legs….. Turn on the pressure cooker and press the Sauté button….. Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side….. Guess who forgot to oil the chicken first? Guess who’s skin stuck to the bottom? Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock or water….. Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken. Place the chicken, breast side up on top of the trivet and secure the lid….. Make sure the lid is in the “Sealing” position, not “Venting”….. Set the pressure cooker to Manual and set timer for 25 minutes by pushing the + button….. When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken….. Allow chicken to rest for 5 to 10 minutes before serving….. Sharpen your knife before using!! ?? More Notes: Cooking time does not include the time it takes for the pressure cooker to reach pressure, or the time it takes to release the pressure. This will add an additional 30 to 40 minutes. Each pressure cooker is different so times may vary depending on brand, temperature of chicken when you begin 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 work, garlic-lemon, paleo powder, etc. You do not have to use a trivet, but the bottom of your chicken will be soggy if you don’t. If your cooker is not coming to pressure, double to check that the lid is completely secured and it plays that little song when it’s closed. Discard the onion and garlic when the chicken is finished, or toss them into the pot with some water, carrots, celery, and aromatics to make Homemade Chicken Stock! This recipe is Whole 30 and Paleo compliant, but you would never guess it. The chicken is still moist and full of flavor. Best of all, when you use your Instant Pot you can walk away and do other things until it’s ready. ?? I use this 6 Qt Instant Pot® {affiliate link} and it comes with a trivet. I actually used this Steaming Rack to lift the chicken up higher, but it’s not necessary. I just don’t want anyone coming back asking why their trivet looks different than mine. ?? Some other flavor options include: Greek Roasted Chicken and Peruvian Roasted Chicken. The Peruvian Chicken will need to marinate, so plan ahead. Make it Whole 30 by switching out the soy sauce for Coconut Aminos. ?? I am serving my Instant Pot Faux-tisserie Chicken this week with baked sweet potatoes, in Chicken Fried Rice, and in Asian Chicken Chopped Salad…so yummy!! Update: If your pressure cooker did not come with a trivet you can purchase this one, it’s the one that I used to make this chicken, or this version with handles. {affiliate links} Enjoy!! Your family is going to love this Instant Pot Faux-tisserie Chicken just as much as the ones you buy in the store, but you get to control the ingredients | cookingwithcurls.com Instant Pot Faux-tisserie Chicken Prep Time 5 mins Cook Time 33 mins Total Time 38 mins Weeknight meals just got easier with this delicious Instant Pot Faux-tisserie Chicken that is ready in no time and you control the seasonings! Course: Main Course Servings: 4 servings Author: Lisa Johnson Ingredients 2 1/2 to 3 pound whole chicken 2 Tablespoons olive oil {divided} sea salt & black pepper, to taste 1/2 medium onion, cut into quarters 5 large cloves fresh garlic, peeled and left whole southwest seasoning mix {recipe below} or 2 Tablespoons of your favorite seasoning {lemon-garlic, paleo powder, etc.} 1 cup chicken stock/broth, or water Southwest Seasoning 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon basil Instructions Rub chicken with one Tablespoon of olive oil and sprinkle with salt and pepper. Place the onion wedges and garlic cloves inside the chicken. Use butcher's twine to secure the legs. Turn on the pressure cooker and press the Saute button. Add the remaining olive oil to the metal pan. When hot, add the chicken and sear/brown both sides, about 4 minutes per side. {included in cooking time} Remove the chicken and set aside. Place the trivet at the bottom of the metal pan and add the chicken stock. Sprinkle seasoning mix over the entire chicken, rubbing it in and spreading it around to cover the entire chicken. Place the chicken, breast side up on top of the trivet and secure the lid. Make sure the lid is in the "Sealing" position. Set the pressure cooker to Manual and set timer for 25 minutes. When the timer beeps, allow the pressure to release naturally for 15 minutes. If the lid will not open, quick release the remaining pressure and remove the chicken. Allow chicken to rest for 5 to 10 minutes before serving. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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