Diy and ideas
When you hear “pressure cooker chicken” you may think of your mother’s (or grandmother’s) cooking… and possibly even stories of exploding pots yielding ceiling stains (or worse, burns).
But cooking with today’s pressure cookers is much different. While they still yield super-fast, ultra-moist results, the safety issues that sometimes occurred with early-generation pressure cookers have been resolved. Used properly, the pressure cookers of today are no more dangerous than any other tool or appliance in your kitchen.
The link above leads to Amazon – where they are having their Prime Day Sale. The pressure cooker I use – the incomparable Instant Pot – is on sale today at a 40% discount (please note that the sale price is listed for the 6-Quart version). Check it out if you’re interested… and please keep reading for more info!
Fall-Off-The-Bone Pressure Cooker Chicken (in 30 Minutes!)
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Prep time
10 mins
Cook time
35 mins
Total time
45 mins
Ingredients
1 whole - 4lb. organic chicken
1 Tbsp. Organic Virgin Coconut Oil (Get a 15 oz. jar FREE from Thrive Market now!)
1 tsp. paprika
1½ cups Pacific Organic Bone Broth (Chicken)
1 tsp. dried thyme
¼ tsp. freshly ground black pepper
2 Tbsp. lemon juice
½ tsp. sea salt
6 cloves garlic, peeled
Instructions
In a small bowl, combine paprika, thyme, salt, and pepper. Rub seasoning over outside of bird.
Heat oil in the pressure cooker to shimmering. Add chicken, breast side down and cook 6-7 minutes.
Flip the chicken and add broth, lemon juice and garlic cloves.
Lock pressure cooker lid and set for 25 minutes on high.
Let the pressure cooker release naturally.
Remove from pressure cooker and let stand for 5 minutes before carving.
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Source
diyandideas2019.blogspot.com