HOW TO COOK WHOLE CHICKEN IN INSTANT POT RECIPES

Steps:

• Select the normal Sauté setting on the Instant Pot. Lightly toast each spice, one at a time, by adding it to the pot and stirring continuously until aromatic, about 1 minute each. Make sure not to burn them. The goal is to remove any residual moisture so they are easy to grind.
• As the spices are toasted, transfer them to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
• Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
• Select the high Sauté setting on the Instant Pot and heat the ghee. Add the onion and cook until translucent, 4 to 5 minutes. Press the Cancel button to turn off the Instant Pot. Add the chicken, tomato puree, water, ginger, garlic, chile powder, salt, garam masala, and turmeric and stir to combine.
• To make the rice: In a 1 1/2-quart stainless-steel bowl that will fit in the Instant Pot, stir together the rice, water, and salt. Place a tall steam rack in the pot, making sure its legs are resting on the bottom. Place the bowl of rice on the rack.
• Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 5 minutes at high pressure.
• Let the pressure release naturally for 5 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot. Using heat-resistant mitts, place the bowl of rice on a trivet and remove the tall steam rack. Add to the pot the coconut cream, tomato paste, fenugreek, and sugar and stir to combine. Select the high Sauté setting and cook until the curry comes to a boil and is heated through, about 2 minutes. Press the Cancel button to turn off the Instant Pot.
• Spoon the rice onto plates and ladle the curry over the top. Sprinkle with the cilantro and serve.

Steps:

• Place the frozen chicken breasts in the Instant Pot inner pot. Pour in the broth. Sprinkle chicken with salt, pepper and seasonings as desired.
• Close the Instant Pot lid. Turn the steam release valve to the "sealing" position.
• Press the "Manual" or "Pressure Cook" button and use the +/- buttons to set the cook time (cook at high pressure): 11-12 minutes for 6-8 ounce chicken breasts, 13-14 minutes for 9-10 ounce chicken breasts or 16 minutes for 12 ounce chicken breasts.
• After 10 seconds the Instant Pot display will say "On" and the pot will begin to pressurize. Once it has reached pressure, it will beep once and the cook time will begin counting down.
• When the cook time ends, the Instant Pot will beep a few times. Allow the pressure to release naturally for 10 minutes, by leaving the Instant Pot alone. When the display reads L0:10, carefully turn the steam release valve to the "venting" position. Wait for any remaining steam to escape (there may be none). Check that the float valve (pin) has dropped down and then carefully take off the lid.
• Use an instant read thermometer to check that the temperature of the chicken has reached at least 165 degrees. (Read the post above for more information.)
• Let the chicken rest for 5 minutes before slicing or shredding.