ROAST CHICKEN IN INSTANT POT RECIPES
ROAST PORK LOIN – INSTANT POT RECIPES
To make this dish into an easy but festive weeknight dinner, top the pork with a generous scoop of Apple–Orange Chutney and a sprinkling of fresh pomegranate seeds.
Provided by Instant Pot Holiday Cookbook by Heather Schlueter
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 18
Steps:
- Liberally season all sides of the pork roast with salt and pepper. Select the Sauté button to heat up the Instant Pot inner pot.
- When the display reads “Hot,” add the butter to the pot. As soon as the butter melts, add the pork roast to the pot and sear it on all sides, approximately 4 minutes per side.
- Add the apple juice to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the onion. Press Cancel to turn off the Sauté function.
- Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 20 minutes.
- When cooking is complete, let the pot sit for another 15 minutes, and then turn the valve to the Venting position to release any remaining pressure.
- Remove the lid and transfer the pork to a cutting board. Let the pork rest for 5 minutes, and then cut it into 3/4-inch slices. Top the pork roast with chutney and fresh pomegranate seeds, if using.
- Place all the ingredients in the Instant Pot inner pot and combine them with a good stir. Secure the lid, ensuring the valve is turned to the Sealing position. Press the Pressure Cook button and set the time to 10 minutes.
- When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.
INSTANT POT® WHOLE ROAST CHICKEN RECIPE - PILLSBURY.COM
This Instant Pot® chicken is the easy-yet-fancy meal main you never knew you needed—no oven required. Bonus: The chicken broth, salt, cornstarch and water yield a delicious gravy you can serve alongside this Instant Pot® whole chicken for a main course that will get two thumbs up all around the dinner table.
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 6
Steps:
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Rub chicken all over with seasoned salt, and place in insert, breast side down; sear 4 to 6 minutes or until browned. Turn and sear on back side 2 to 4 minutes longer; using tongs, transfer to plate. Select CANCEL.
- Carefully place rack in insert. Add broth. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 20 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165°F using instant-read thermometer. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
- When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.
- Select SAUTE, and adjust to normal; heat liquid to simmering. In small bowl, beat cornstarch and water with whisk; stir into liquid and cook 1 to 2 minutes, stirring constantly, until thickened.
- Carve chicken; serve with gravy.
Nutrition Facts : Calories 330 , CarbohydrateContent 6 g, CholesterolContent 135 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 39 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 880 mg, SugarContent 0 g, TransFatContent 1/2 g
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- Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)
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Texas and Kansas City barbecue mavens are going to have to sit down. We love the sweet and tangy pulled chicken from this Florida chain.
To make it in the pot, we must use LOW pressure to keep the liquid as minimal as possible; otherwise, the chicken becomes soupy with sauce before it’s ready to be served. Don’t go too far when shredding the chicken: Leave it in somewhat bigger chunks, the way the restaurant does. We actually find cooling the meat and hand-tearing it (with clean hands, of course) yields the best texture.
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- When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.
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- Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)
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To make it in the pot, we must use LOW pressure to keep the liquid as minimal as possible; otherwise, the chicken becomes soupy with sauce before it’s ready to be served. Don’t go too far when shredding the chicken: Leave it in somewhat bigger chunks, the way the restaurant does. We actually find cooling the meat and hand-tearing it (with clean hands, of course) yields the best texture.
Sonny’s BBQ also offers a side with each sandwich: potato salad, corn, green beans, or coleslaw, among others. You should consider doing the same, although none are included as part of this main recipe — which produces really flavorful but fairly straightforward pulled chicken. At home, we deviate from the original and add pickle relish as well as pickled jalapeño rings to the sandwiches.
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Reviews 3
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- Use two forks to shred the chicken breasts. Stir this shredded chicken into the sauce in the pot until well combined. Serve warm in hamburger buns.
See details
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Reviews 5
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- When cooking is complete, turn the valve to the Venting position to release the pressure. Remove the lid, stir, and serve the chutney either hot or cold.
See details
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This Instant Pot® chicken is the easy-yet-fancy meal main you never knew you needed—no oven required. Bonus: The chicken broth, salt, cornstarch and water yield a delicious gravy you can serve alongside this Instant Pot® whole chicken for a main course that will get two thumbs up all around the dinner table.
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- Carve chicken; serve with gravy.
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- Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)
See details
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Our IP Version of SONNY’S BBQ’S Pulled Chicken with Tomatoes, Vinegar, and Brown Sugar.
Texas and Kansas City barbecue mavens are going to have to sit down. We love the sweet and tangy pulled chicken from this Florida chain.
To make it in the pot, we must use LOW pressure to keep the liquid as minimal as possible; otherwise, the chicken becomes soupy with sauce before it’s ready to be served. Don’t go too far when shredding the chicken: Leave it in somewhat bigger chunks, the way the restaurant does. We actually find cooling the meat and hand-tearing it (with clean hands, of course) yields the best texture.
Sonny’s BBQ also offers a side with each sandwich: potato salad, corn, green beans, or coleslaw, among others. You should consider doing the same, although none are included as part of this main recipe — which produces really flavorful but fairly straightforward pulled chicken. At home, we deviate from the original and add pickle relish as well as pickled jalapeño rings to the sandwiches.
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The roast was very tender and flavorful. I usually make a pot roast in the slow cooker, but the Instant Pot made the meat so tasty. It takes about 20 min. to prep, 60 minutes to cook and 20 minutes cool down. So allow an hour and 40 minutes to cook and 15 minutes more for the gravy. My family wants me to make pot roast …
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Nov 13, 2019 · Wait until it says “HOT” on the screen (takes roughly 8 minutes). *Pro Tip: Make sure Instant Pot is as hot as it can be in order to induce a Maillard reaction. Add 1 tbsp olive oil (15ml) in the Instant Pot’s inner pot. Ensure the whole bottom is coated with olive oil. *Note: In total, there are 6 sides to a beef roast. We are browning 4 sides of the beef roast …
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The roast was very tender and flavorful. I usually make a pot roast in the slow cooker, but the Instant Pot made the meat so tasty. It takes about 20 min. to prep, 60 minutes to cook and 20 minutes cool down. So allow an hour and 40 minutes to cook and 15 minutes more for the gravy. My family wants me to make pot roast …
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