CORNINGWARE IN OVEN RECIPES

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INSTANT DUTCH OVEN – FAMILY CHICKEN DINNER – INSTANT POT ...



Instant Dutch Oven – Family Chicken Dinner – Instant Pot ... image

Provided by Instant Brands Culinary Team

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 chicken

Number Of Ingredients 13

3-4 lbs whole chicken
1/2 tsp salt
1/2 tsp pepper
1 1/2 lbs small red potatoes (cut in half)
1 lbs carrots (peeled and cut 1” pieces)
4 shallots (peeled and cut in half)
3 garlic cloves (minced)
3 sprigs of fresh thyme
1 cup chicken broth
1 bay leaf
2 tbsp unsalted butter
half of a lemon (freshly squeezed)
1 tbsp fresh parsley (minced)

Steps:

  • Pat chicken dry with paper towel and season with salt and pepper.
  • Select SEAR/SAUTE and set the time to 30 minutes. Press START.
  • When preheating has completed, add 1 tbsp of oil into the cooking vessel. Place chicken breast side down in the pot and sear until browned for 5 minutes. Flip the chicken breast side up and brown the second side for 5 minutes, then transfer to a plate.
  • Add potatoes, carrots, shallots and ½ tsp salt. Cook until vegetables start to develop browning, and onion start to soften. Stir occasionally for about 7 minutes.
  • Add garlic and thyme sprigs and cook for 30 seconds, until fragrant.
  • Add chicken broth and bay leaf. Stir well scraping up any browned bits from the bottom.
  • Press CANCEL.
  • Place chicken, breast side up, on top of the vegetables and add the juices from the plate the chicken was resting on.
  • Place lid on. Select MANUAL MODE 2 – 350F and set time to 60 MINUTES. Press START.
  • After cooking has completed, use a meat thermometer to check that the internal temperature of the chicken breast has reached to 165F.
  • Transfer chicken to a cutting board and let rest for 15 minutes.
  • Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
  • In the cooking vessel, discard the bay leaf and remove the thyme stems. Skim any fat from the surface of the liquid in the pot.
  • Select SEAR/SAUTE and set the time to 20 minutes. Press START. Simmer and reduce the liquid for about 5 minutes, until thickened.
  • Press CANCEL.
  • Whisk in butter and freshly squeezed lemon juice and season with salt and pepper to taste. Pour into gravy boat for serving.
  • Sprinkle parsley over the vegetables, carve the chicken and serve with lemon gravy.

THE PERFECT HARD BOILED EGGS – INSTANT POT RECIPES



The Perfect Hard Boiled Eggs – Instant Pot Recipes image

This method is super simple. From fridge to cooker, you can make 1 to 12 eggs with the same recipe. We call it the 5-5-5 method.

Provided by Instant Brands Culinary Team

Prep Time 2 minutes

Cook Time 10 minutes

Yield 1 - 12 servings

Number Of Ingredients 2

1 cup of water
1-12 large eggs

Steps:

  • Pour water into the inner pot and place in your Instant Pot.
  • Place eggs in the inner pot on the included steam rack.
  • Set steam release to the Sealing position.
  • Select Pressure Cook or Manual, set to High pressure and adjust to 5 minutes.
  • After cooking, let sit 5 minutes for Natural Release, then Quick Release.
  • Let soak in ice water bath for 5 minutes for fast cooling and easy peeling.

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