It is no secret that I think a pressure cooker is an important part of our busy lives. It has definitely saved us from eating out more than once when dinner prep got away from me and I needed to put something on the table fast.
With a pressure cooker, food that normally cooker for hours in a slow-cooker or braised in an oven is ready in a fraction of the time. I had a standard stove-top one for years and once I got over my fear of using one, I used it at least twice a month and only for a few dishes: my risotto (ready seven minutes), spaghetti sauce (ready in 30 minutes) and Lemon Chicken with Turmeric (ready 15 minutes) and home-cooked beans (ready in 45 minutes!). And when the weather turned cool, arroz con leche (Mexican rice pudding) was made in the pot, too.
I made the switch to an electric pressure cooker last year thinking that I would return after test-driving it, since I didn't see the benefits of an electric pot. The brand I purchased had a nonstick interior, which I normally avoid at all costs, so I really was not impressed. I returned it and splurged on an Instant Pot. And I was hooked.
When cooking with a standard pressure cooker, I had to be available to watch the covered and locked pot (with food inside) come to pressure, then lower the heat on the stove, set a timer and walk away. Once the food was ready, I needed to be there to remove the pot from the stove and either let the pressure drop naturally or manually release it.
The electric cooker allows you to select a preset cooking program (for example: Rice, Soup, Meat/Stew, etc - or manually enter a desired cooking time), lock the lid and walk away. The electric cooker comes up to pressure, lowers the pressure and cooks the food according to the program. Once the food is done, the cooker keeps the contents warm (much like a slow cooker). And it is much quieter than a stovetop pressure cooker. I adore my Instant Pot so much, I got a second one. And I have a lot of fun converting slow-cooker recipes into pressure cooked ones.
I am packing for a long weekend at Lake Mead today and since I try to eat as cleanly as possible, even while on vacation (especially since I will be drinking!), I need to make sure I pack more than enough food for my family to last several days.
I cooked this whole chicken in 30 minutes and I will shred the meat to use on tostadas (gluten-free crackers for me), gluten-free sandwiches or some sort of morning hash. As an added bonus (I love those, don't you?), this recipe also gave me about 2 cups of yummy broth. The broth will get packed for the lake, since I plan to make rice at least one night and I like to boost the nutritional profile of foods by cooking them in broth.
Tender 30 Minute Herbed Whole Chicken
- 1 whole organic chicken, giblets removed (if any)
- 1 tablespoon organic olive oil
- Herbs of choice (I used an Herbes de Provence blend, but thyme, paprika and lemon pepper work well)
- Sea salt, to taste
- 1 cup chicken broth
- 2-3 garlic cloves, peeled and smashed
In an electric pressure cooker, program the cooker to Saute and allow the insert to heat. If using a standard stovetop cooker, preheat the pot over medium heat until hot.
Season the chicken cavity and the outside with herbs and plenty of salt. Once the pot is hot, add the chicken, breast side down, and allow it to brown for about 5-8 minutes. Using tongs, carefully flip the chicken over and allow the chicken to brown for another 5 minutes.
Pour the broth over the top of the chicken and scatter the garlic around the sides of the pot. Lock the lid in place and program the electric cooker for 30 minutes . If using a standard stove top pressure cooker, lock the lid in place and allow it come to high pressure, lower the heat enough to maintain pressure and cook for 30 minutes.
Manually release the pressure from the lid, carefully, after time is up. Remove the chicken to a plate - also carefully since it will be falling apart and tender. Let the chicken rest for a few minutes before serving or let it cool completely before shredding or placing in the refrigerator. Strain the broth into a glass jar with a lid and store in the refrigerator or freezer.
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