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Whole Chicken - (Makes 8 servings)

 

Ingredients:

1 medium-sized, whole chicken (3 lbs.)

2 tablespoon sugar

2 teaspoon onion powder1 tablespoon garlic powder

1 tablespoon paprika

2 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 cup water or chicken broth

1 tablespoon cooking wine

2 teaspoon soy sauce

1 green onion, minced

 

 

1.  In a medium bowl, combine the sugar, salt, onion powder, garlic powder, paprika, black pepper, and cayenne pepper.

 

2.  Prepare the Instant Pot by adding the water to the pot and placing the steam rack in it.

 

3.  Pour the wine and soy sauce into the pot.

 

4.  Rub all sides of the chicken with the spice mix.

 

5.  Place chicken on the steam rack and secure the lid.

 

6.  Select MANUAL setting and cook at HIGH pressure for 18 minutes.

 

7.  Once timer beeps, allow to Naturally Release for 15 minutes.  Carefully unlock the lid.

 

8.  Top with minced green onion and serve.

 


 

Simple Chicken - (Makes 6 to 8 servings)

 

Ingredients:

5 lbs. chicken thighs

4 cloves garlic, minced

1/2 cup soy sauce

1/2 cup white vinegar

1 teaspoon black peppercorns

3 bay leaves

1/2 teaspoon salt

1/2 teaspoon ground black pepper

 

 

1.  Add the garlic, soy sauce, vinegar, peppercorns, bay leaves, salt and pepper to the Instant Pot and stir well.

 

2.  Add the chicken thighs.  Stir to coat the chicken.

 

3.  Close and secure the lid.  Select the POULTRY setting and cook for 15 minutes.

 

4.  Once timer beeps, allow to Naturally Release for 10 minutes.  Unlock the lid.

 

5.  Remove the bay leaves, stir and serve.

 


 

Thai Chicken - (Makes 2 to 4 servings)

 

Ingredients:

2 lbs. chicken thighs, boneless & skinless

1 cup lime juice

1/2 cup fish sauce

1/4 cup extra virgin olive oil

2 tablespoons coconut nectar

1 teaspoon ginger, grated

1 teaspoon mint, chopped

2 teaspoon cilantro, finely chopped

 

 

1.  In a medium bowl, whisk together lime juice, fish sauce, olive oil, coconut nectar, ginger, mint, and cilantro until combined.

 

2.  Add the chicken thighs to the Instant Pot.

 

3.  Pour the marinade on top.

 

4.  Close and secure the lid.  Select MANUAL setting and cook at HIGH pressure for 10 minutes.

 

5.  Once timer beeps, use a Quick Release.  Carefully unlock the lid and serve.

 


 

Chicken Cacciatore - (Makes 4 servings)

 

Ingredients:

4 chicken thighs, bone-in, skin removed

2 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon ground black pepper

1/2 cup green bell pepper, diced

1/4 cup green red pepper, diced

1/2 cup onion, diced

1/2 (14 oz.) can crushed tomatoes

2 tablespoons parsley or basil, chopped

1/2 teaspoon dried oregano

1 bay leaf

 

 

1.  Select SAUTE on high heat.  Wait 1 minute and 1 tablespoon of oil to the bottom of the pot.

 

2.  Season the meat with salt and pepper.

 

3.  Brown the meat for a few minutes on each side.  Remove the chicken from the pot and set aside.

 

4.  Pour another 1 tablespoon of oil into the pot; Add bell peppers and onion then sauté for about 5 minutes or until soft and golden.

 

5.  Put the chicken thighs in the Instant Pot.  Pour the tomatoes over the chicken.

 

6.  Add the oregano and bay leaf, stir well.  Close and lock the lid.

 

7.  Press the CANCEL button to stop the SAUTE function.  Select MANUAL setting and cook at HIGH pressure for 25 minutes.

 

8.  Once cooking is complete, select CANCEL and let Naturally Release for 5 minutes, then do a Quick Release. Carefully unlock the lid and serve.

 


 

Teriyaki Chicken - (Makes 2 to 4 servings)

 

Ingredients:

2 lbs. chicken breasts, skinless & boneless

2/3 cup teriyaki sauce

1 tablespoon honey

1/2 cup chicken stock

1/2 teaspoon salt

1/2 teaspoon ground black pepper

A handful green onions, chopped

 

 

1.  Preheat the Instant Pot by selecting SAUTE on high heat.

 

2.  Add the teriyaki sauce and honey, stir and simmer for 1 minute.

 

3.  Add the chicken, stock, salt and pepper.  Stir ell.  Close and lock the lid.

 

4.  Select MANUAL setting and cook at HIGH pressure for 12 minutes.

 

5.  Once cooking is complete, select CANCEL and let Naturally Release for 5 minutes.  Release any remaining pressure manually.

 

6.  Transfer the chicken to a plate and shred the meat.

 

7.  Remove 1/2 cup of cooking liquid and return shredded chicken to the pot.

 

8.  Add green onions, stir, and serve.

 


 

Crack Chicken - (Makes 4 servings)

 

Ingredients:

2 lbs. chicken breast, boneless

8 oz. cream cheese

1 (1 oz.) packet ranch seasoning

1 cup water

3 tablespoons cornstarch

4 oz. cheddar cheese, shredded

6 to 8 bacon slices, cooked

 

 

1.  Add the chicken breasts and cream cheese to the Instant Pot.

 

2.  Season with the ranch seasoning.  Add 1 cup of water.

 

3.  Close and secure the lid.  Select MANUAL setting and cook at HIGH pressure for 25 minutes.

 

4.  Once timer beeps, use a Quick Release.  Carefully unlock and open the lid.

 

5.  Transfer the chicken to a plate and shred the meat.

 

6.  Select SAUTE and add the corn starch.  Stir well.

 

7.  Add the shredded chicken, cheese and bacon to the pot, then stir.  Saute for 3 minutes.

 

8.  Press the CANCEL button to stop the cooking program.

 

9.  Close the lid and let the dish sit for a few minutes before serving.

 


 

Roasted Tandoori Chicken - (Makes 4 to 6 servings)

 

Ingredients:

6 chicken thighs, bone-in1/2 cup plain yogurt

1 to 2 tablespoons tandoori paste

1 tablespoon lemon juice

1 teaspoon kosher salt

1 teaspoon ground black pepper

1/2 cup water

 

 

1.  In a large bowl, combine the yogurt, lemon juice, and tandoori paste.

 

2.  Add the chicken to he bowl and coat it well with the marinade.

 

3.  Marinate for at least 6 hours in the refrigerator.

 

4.  Sprinkle the chicken with salt and pepper.

 

5.  Place the chicken, marinade and water in the Instant Pot.

 

6.  Close and secure the lid.  Select MANUAL setting and cook at HIGH pressure for 10 minutes.

 

7.  Once the timer beeps, let the pressure Release Naturally for 5 minutes.  Release any remaining pressure manually.  Carefully unlock the lid.

 

8.  Preheat the oven to broil.  Place under the broiler for 3 to 5 minutes until browned and then serve.


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