To celebrate, get dinner on the table in an hour. Yes, I had a roasted chicken dinner done in an hour. An hour and two minutes, actually. The trick is the Instant Pot automatic pressure cooker. Woot woot! I got it on special a couple of months ago and so far, so good. It hasn’t exploded and it’s worked better expected.
I used the Whole Bird Recipe from “Great Food Fast” by Bob Warden.
I assembled my ingredients and set my timer. 5:40 pm.
As I sliced off the whole leg I noticed the juices were a tad pinkish, but the outer part of the breast was done. I put the chicken in the regular oven for 10-15 mins at 350F. I dug out the wrapper from the chicken and realized my chicken was 5.3 lbs and the directions were for a 3.5-4 lb bird. Oopsie. But easily fixed. Next time I’ll adjust the cooking time up 5-8 mins. It doesn’t have to blow the 1 hour timer either if I used the fast pressure release on the Instant Pot instead of letting it cool 10-15 mins.
The chicken was delicious and moist! Bonus: the drippings were easily and quickly transformed into gravy right in the pan that cooked the chicken. I added enough of the Gluten-Free Girl Flour to absorb the drippings, added twice the volume of water, salt pepper, and used the sauté function on the Instant Pot to cook it up.
Two thumbs up!
I’ve seen the Instant Pot on sale a couple of times. I paid less than 50% full price. It’s an automatic pressure cooker with a stainless steel liner. No Teflon! It can be used as a slow cooker and a rice cooker, plus it has a pretty sophisticated timer and many automatic cooking settings. It’s a great Mother’s Day present–unless you have a no appliance policy in play.
This is the same one I have. ON SALE!!!
Happy Mother’s Day!