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Instant Pot (Frozen) Chicken & Sweet Potatoes | Food Under Pressure

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One Pot (Frozen) Chicken & Sweet Potatoes


Ever have those times when you need to get something ready for dinner, but you have limited time – ya know… perhaps you got home from work late, your kids are screaming for dinner, there was an after school practice or event and the kids are home later than usual – and to boot, you forgot to take something out of the freezer that morning.

Never happens to you, right?

You’re staring at a package of frozen solid chicken breast & rock hard whole sweet potatoes.


A pizza delivery could get on the table faster than that, right? There goes the healthy, money saving weeknight dinner goal. Ugh…


Guess what? Think again!

With your Pressure Cooker, you CAN get that healthy meal to the table! And, you can get it there dirtying only one pot, without thawing anything, without turning on the oven, and you can do it in about 35 minutes TOTAL – including prep, cook time and pressure release time!

 

** have thawed Chicken breasts? Good for you for remembering to thaw them out… you can still make this! Cut sweet potatoes in half and cut cook time down to 10 minutes.

One Pot (Frozen) Chicken & Sweet Potatoes

Ingredients

about 1.5 lbs frozen, boneless chicken breast (about 3 large)

seasonings of choice

4 small-medium sweet potatoes, whole

2-3 T olive oil

1 cup cooking liquid, water or chicken broth

Essential Tools

Pressure Cooker – I love my IP-DUO Instant Pot

short, wide diameter trivet or cooking rack

a pair of Tongs

Directions

Pour 1 cup cooking liquid, water or broth, in bottom of pressure cooker insert. Place short trivet over cooking liquid.

Remove frozen chicken breast from packaging and place on trivet. Drizzle with 1-2 T olive oil and seasoning liberally with seasonings of your choice.

I used salt, pepper, onion powder, garlic powder, crushed red pepper and dried thyme, & plenty of it, on BOTH sides of my frozen chicken breast – season well!

Clean sweet potatoes well. Do not puncture skin.

Rub skin with 1-2 T olive oil and sprinkle with salt and pepper. Place around pressure cooker insert, directly over chicken.

Close lid to pressure cooker & close vent knob. Select High Pressure cook setting and adjust cook time to 15 minutes. It will take about 10 minutes for your pressure cooker to come to pressure then cook time countdown will begin.

For Instant Pot, close lid, turn vent knob to Sealing, Press “Manual” button and use “+/-“ buttons to adjust cook time to 15 minutes. Display will show as “On” until pot comes to pressure, then cook time countdown will begin. 

Using thawed Chicken breast? Cut cook time down to 10 minutes and cut sweet potatoes in half for even cooking.

When cook time is complete, allow natural pressure release for 5-10 minutes then quickly release remaining pressure (QPR).

Open lid of pressure cooker and feast your eyes on your just-in-time, healthy, FAST, from FROZEN Chicken and Sweet Potatoes!

Carefully remove sweet potatoes and chicken with tongs.

Do you SEE that browning on the chicken?! I did NOT sear them beforehand – that is all from the magic of the pressure cooker! And, the generous amount of seasoning!

Serve immediately, perhaps alongside an easy salad or quickly steamed veggies.

If desired, top sweet potato with butter & a sprinkle of cinnamon – I like mine plain!

One Pot (Frozen) Chicken & Sweet Potatoes

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One Pot (Frozen) Chicken & Sweet Potatoes | Instant Pot Pressure Cooker
Servings: 4 servings
Ingredients
  • 1.5 lbs chicken breast frozen
  • 4 small-medium sweet potatoes cleaned
  • 2-3 tbsp olive oil
  • 2-3 tsp seasonings of choice
  • 1 cup cooking liquid water or broth
  • cinnamon as potato garnish, optional
  • butter as potato garnish, optional
Instructions

  1. Pour 1 cup cooking liquid, water or broth, in bottom of pressure cooker insert. Place short trivet over cooking liquid.

  2. Remove frozen chicken breast from packaging and place on trivet. Drizzle with 1-2 T olive oil and seasoning liberally with seasonings of your choice.

  3. Clean sweet potatoes well. Do not puncture skin.

    Rub skin with 1-2 T olive oil and sprinkle with salt and pepper. Place around pressure cooker insert, directly over chicken.

  4. Close lid to pressure cooker & close vent knob. Select High Pressure cook setting and adjust cook time to 16 minutes.

  5. When cook time is complete, quickly release remaining pressure (QPR).

  6. Open lid of pressure cooker and feast your eyes on your just-in-time, healthy, FAST, from FROZEN Chicken and Sweet Potatoes!

  7. Serve immediately, perhaps alongside an easy salad or quickly steamed veggies.

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Whole Lemon Pepper Chicken & Potatoes [Instant Pot] | Food Under Pressure

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Whole Lemon Pepper Chicken & Potatoes


I LOVE making Whole Chicken in my Instant Pot Pressure Cooker!


I previously posted making a Whole Chicken in my Pressure Cooker using a Bundt Pan – I am TELLING YOU, the bundt pan is SO clutch. Is it NECESSARY? No. But it is GENIUS? Yes. 


This One Pot Chicken and Potatoes is the same concept as my previous recipe for Whole Pressure Cooker Bundt Pan Chicken – but this time, I added potatoes to make a complete One Pot Meal and it worked PERFECTLY!


There are 2 secrets to my Whole Pressure Cooker Chicken:


1. A Bundt Pan


2. Compound Butter


The Bundt Pan allows the chicken to keep its shape, and it also allows you to capture the juices rather than them running into your cooking liquid at the bottom of your pressure cooker. Capturing the juices makes for a KILLER gravy.


The Compound Butter allows the chicken to stay incredibly moist and gives it so much flavor – compound butters are full of seasonings of your choice. You can really add anything you want to softened butter, mix it up, and call it compound – compound will flavor!

For this recipe, I use my Lemon Pepper Compound Butter. I also love my Citrus Herb Compound Butter!

Whole Lemon Pepper Chicken & Potatoes

[Instant Pot Pressure Cooker – One Pot Meal]

Ingredients

4.5-5 lb. Whole Roaster Chicken, thawed, cleaned & giblets removed

5-6 medium Idaho potatoes

Lemon Pepper Compound Butter

Salt & Pepper, to taste

1 1/2 cups water

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO 7-in-1 Instant Pot

6 cup Bundt Pan, I have the Nordic Ware 6 cup Bundt Pan – Perfect for the Instant Pot!

Short trivet, like this 6 inch round baking rack

Tongs, I like these Oxo Good Grip tongs

Aluminum Foil, small square

Directions

Remove Chicken from packaging, and inspect for any feathers; they should be easy to remove if any remain. Trim some excess fatty skin, if desired.

Place small square of foil over hole in Bundt pan.

Prepare Lemon Pepper Compound Butter.

Prepare potatoes – clean and cut in half lengthwise.

Prepare chicken, and dry the skin as best as you can with paper towels. Place chicken in bundt pan, placing hole of chicken around foiled center of bundt pan.

Rub 2-3 T Lemon Pepper compound butter all over chicken and let some fall inside chicken, and under the skin… everywhere you can get it.

Sprinkle on a little salt and pepper (I use about 1/4 t of each)

Pour 1 1/2 cups water in bottom of pressure cooker insert, then place trivet over water. Place bundt pan with chicken in pressure cooker on top of trivet.

Spread remaining Lemon Pepper compound butter on cut potatoes. Scatter them around chicken in your pressure cooker pot.

From lemon you zested and juiced for butter, squeeze remaining juice over chicken and potatoes and stuff the chicken with the lemon peels.

Close lid of pressure cooker, close vent knob and choose High Pressure cooking option. Adjust cook time to 6 minutes per pound of chicken – I used a 4.5 lb chicken, so I set my cook time to 26 minutes.

For Instant pot, close lid and turn vent knob to “Sealing”, press Manual button, then use “+/-“ buttons to adjust cook time to 26 minutes.

When cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15 minutes – quickly release any remaining pressure (QPR). 

For Instant Pot, to QPR, turn vent knob to “Venting” position.

Open lid of pressure cooker.

Prepare a baking sheet with foil.

Use tongs to carefully remove potatoes, and place on foil skin side up.

Carefully remove chicken and place it on baking sheet breast side up.


Place chicken and potatoes in oven under broiler for 5-10 minutes to crisp skin of chicken and potatoes. Look at the beauty – Yum!

Carve that juicy, scrumptious chicken.

Serve with potatoes – they will have the wonderful lemon pepper flavor and will be cooking to tender perfections.

Add some quick steamed green veggies or a salad on the side, if desired.

DO NOT FORGET about the amazing juice you captured in your bundt pan!

Carefully remove bundt pan from pressure cooker insert – this juice is MAGICAL.

Use as a simple drizzle over chicken and potatoes, thicken with slurry of 1-2 T cornstarch plus 1-2 T water over medium heat in sauce pan if desired, or just reserve the liquid for cooking soup, rice, etc!

When chilled, just look at this cooking juice — it turns into an amazing, gelatinous broth.

Whole Lemon Pepper Chicken & Potatoes

[Instant Pot Pressure Cooker – One Pot Meal]

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Instant Pot Whole Bundt Pan Chicken | Food Under Pressure

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Whole Pressure Cooker Chicken

If you haven’t tried whole pressure cooker chicken before, you need to – like TODAY. Specifically, you need to try Whole Bundt Pan Pressure Cooker Chicken!


Seriously – this is the best chicken you will ever have in your lifetime. I am confident in that claim. So confident that, if you don’t like it, I’ll buy you a new chicken ?


There are 2 secrets to my Whole Pressure Cooker Chicken:

 


1. A Bundt Pan


2. Compound Butter or Oil


The Bundt Pan allows the chicken to keep its shape, and it also allows you to capture the juices rather than them running into your cooking liquid at the bottom of your pressure cooker. Capturing the juices makes for a KILLER gravy.


The Compound Butter or Oil allows the chicken to stay incredibly moist and gives it so much flavor – compound butters are full of seasonings of your choice. Today, I will be demonstrating with my Citrus Herb Butter – it is my FAVORITE. But, you could really add anything you want to softened butter, mix it up, and call it compound – compound will flavor! More compound butter recipes to come!


Another great thing about the Compound Butter is it will be captured in the juices that are captured in the Bundt Pan – did I mention how capturing those juices make for a KILLER gravy? Oh yes, Lord.

Whole Bundt Pan Pressure Cooker Chicken 

with Compound Butter

Ingredients

Whole Chicken Ingredients

Whole Roaster Chicken, thawed, up to 5 pounds (any bigger won’t fit in the 6 quart Instant Pot)

3-4 T Compound Butter, I used Citrus Herb Butter*

1/4 t salt

1/4 t pepper

*because I used this butter, I also stuffed the chicken with the lemon and lime zested for this butter and some fresh thyme – go check out the Citrus Herb Butter!

Pressure Cooker liquid

1 1/2 cups water

Gravy ingredients

Reserved juices from chicken

1 T cornstarch

2 T juices from chicken

Essential Tools

 Pressure Cooker, I have the 6 qt IP-60DUO 7-in-1 Instant Pot

 

6 inch Bundt Pan, I have the Nordic Ware 6 cup Bundt Pan – Perfect for the Instant Pot!

 

 

Aluminum Foil, small square

 

 

 

 

Directions

Remove Chicken from packaging, and inspect for any feathers; they should be easy to remove if any remain. Trim some excess fatty skin, if desired.

Place small square of foil over hole in Bundt pan.

Dry chicken as best as you can with paper towels. Place chicken in bundt pan, placing hole of chicken around foiled center of bundt pan.

Rub compound butter all over chicken and let some fall inside chicken, and under the skin… everywhere you can get it. Sprinkle on a little salt and pepper (I use about 1/4 t of each)

*I also shoved a couple small pieces of the lime and lemon I zested and fresh thyme I used to make my Citrus Herb Butter inside the chicken – aromatics! 

Aromatics are a good thing, and they are NOT complicated – onion, garlic, carrots, celery, ginger, herbs, citrus, apples, lemongrass… depends on what flavor you’re going for!

Pour 1 1/2 cups water in bottom of Instant Pot insert, then carefully place Bundt pan directly into Instant Pot (I solicited the help of some tongs).

Close lid. Turn Vent Knob to “Sealing“. Press Manual (high pressure) and adjust cook time using “+/-“ buttons to _____ [Whole Chicken needs 6 minutes per pound] – my chicken was just under 6 pounds (5.8 lbs), so I chose a cook time of 34 minutes.

Instant Pot will take 10-15 minutes to come to pressure, then cook time countdown will begin. When cook time is complete, Instant Pot will beep.

Allow pressure to naturally release (NPR) for 10 minutes. After 10 minutes, quickly release remaining pressure (QPR) by turning vent knob to “Venting”.

Open lid and smile at your super moist and tender chicken, and all that flavorful juice you’ve captured because of the bundt pan!

Carefully remove chicken from bundt pan, and place on cookie sheet.

Carefully remove bundt pan from Instant Pot – pour juices in small saucepan (I pour slowly and avoid  getting the juice at the very bottom of the bundt pan because it usually has some fat scraps…)

If desired, use fat separator to remove some fat from the juice. Place remaining juices in a sauce pan on stove over medium heat. 

Mix a slurry of cornstarch and cold water.

Pour slurry into saucepan, and whisk. 

Allow gravy to simmer for 5-10 minutes or until thickened as desired.

Your gravy can simmer while you follow the next steps, browning your chicken under the broiler.

Lightly broil chicken on cookie sheet to crisp skin – this takes about 4-5 minutes. BE CAREFUL, don’t take your eyes off your chicken!

After lightly browning under broiler for about 4 minutes – you can go a little longer if you prefer, but don’t burn it!

Time to carve! In reality, you could carve this chicken with a darned butter knife or just shred it with a fork because it is SO TENDER and MOIST!

Whole Pressure Cooker Bundt Pan Chicken 

with Compound Butter

Serve with your delicious homemade gravy (wasn’t that easy?!) and your choice of sides… Tonight, I roasted potatoes in the oven using the same Citrus Herb Butter and steamed broccoli in the microwave while my chicken was cooking in my Instant Pot!

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Instant Pot Honey Sesame Chicken | Food Under Pressure

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Honey Sesame Chicken

Historically, I stink at cooking Chinese style food at home. My husband would attest.

However, I won HUGE a couple weeks ago when I made my Umami Mongolian Beef & Broccoli in the Instant Pot – MUST check that out.

My husband grew faith in my Chinese abilities, and I set out to make Honey Sesame Chicken.

Traditional Honey Sesame Chicken recipes call for frying the chicken before saucing – no thanks, and no frying in my Instant Pot. I am not a huge fan of fried food – #1, its a pain in the arse to cook at home – I hate that lingering “just fried” smell. #2, who needs all that fat?

Other recipes, including those I found specifically for pressure cookers, call for TONS of brown sugar and honey – they just seemed to be an amount I would want in dessert, not for dinner.

I set out to make my own Honey Sesame Chicken, and I have to say… Bravo. ?

This Honey Sesame Chicken is not only easy, but it is delicious. It’s the perfect amount of savory Umami-ness and the perfect amount of honey-sweet.

Ingredients
1 1/2 pounds chicken, 1-2 inch cubes, can use breast or thighs
1/4 cup soy sauce
1/4 cup honey, plus 1 T
1/2 cup chicken broth (can sub water, but add extra 1 t soy sauce)
1 t fish sauce
1 T sesame oil
2 t rice vinegar
2 t. ginger (I use jarred)
1 t. garlic, minced (1 clove)
2 t. Sesame Tahini, or sub peanut butter (yep, I use peanut butter and its delish – I don’t always have tahini on hand, but I do always have peanut butter)
1 T sesame seeds
1 T brown sugar
pinch salt and pepper
1-3 t Sambal Oelek chili paste, optional for spice
2 T cornstarch
1 T water
1-2 T toasted sesame seeds, garnish
Sambal Oelek chili paste, optional garnish for spice
Essential Tools

Instant Pot, or other pressure cooker. I have the 6 qt IP-DUO60 7-in-1 Instant Pot
Silicone Mitts
Mixing Bowl

Directions

 
In mixing bowl or Instant Pot insert, mix soy sauce, honey, chicken broth, fish sauce, sesame oil, rice vinegar, ginger, garlic, peanut butter, sesame seeds, brown sugar, salt, pepper and Sambal Oelek. Whisk until well combined. Add cubed chicken. Marinate according to how much time you have… anywhere from 15 minutes – 12 hours.

I do this the morning I plan to make Honey Sesame Chicken. I throw it all into my Instant Pot insert, cover with saran wrap and store in my fridge. When its time to cook, the insert goes right into my IP!

Place insert in Instant Pot, and add marinated chicken (if not already in your insert like mine was). Close lid, turn Vent knob to “Sealing”.
Press Manual button and adjust cook time using “+/-“ buttons to 8 minutes.
Instant Pot (IP) display will show as “On” until IP comes to pressure. Then, cook time countdown will display and begin.
While Honey Sesame Chicken cooks in your Instant Pot, toast your Sesame Seeds for your garnish. Toast sesame seeds in dry pan for 3-5 minutes on medium heat, moving seeds in pan often. Toast oil they just turn golden and fragrant. Set aside until ready to serve.
When cook time is complete, IP will beep and automatically change to “Keep Warm” setting. Allow NPR for 5 minutes.
While NPR is taking place, mix a slurry of corn starch and water in small bowl – this will act as a thickener for your Honey Sesame sauce.
After NPR, release remaining pressure by turning Vent knob to “Venting” (QPR).
Open lid.
Press “Saute” button on IP (browning button on other pressure cookers).
Add slurry while stirring. Allow sauce to thicken for 3-5 minutes, stirring every 30 seconds or so.
Turn IP Off by pressing “Keep Warm/Off” button.
Add about 1 T of honey, stir.
Why the extra honey here? I think it gives a fresh, fragrant honey taste perfect for right before you serve.
 
Serve and top with toasted sesame seeds & Sambal Oelek (if desired for spice)
 
Honey Sesame Chicken over Jasmine Rice
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Instant Pot Deconstructed Stuffed Cabbage | Food Under Pressure

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(Un) Stuffed Cabbage


If you’ve ever made stuffed cabbage, God Bless ya!I have only eaten stuffed cabbage made by others, but I have always loved it. Making it is certainly a labor of love, and the cook time requires patience. I couldn’t even tell you how long the total process takes, but I can only guess several hours.I wanted to get the flavors, but I wanted to do it the lazy way. Yeah, I said it. I wanted a lazy version of stuffed cabbage, and I don’t feel the least bit bad about it.

(Un) stuffed Cabbage!

I have made this on the stove top in my dutch oven. Same process, but the cook time takes about an hour and a half between prep, sauté, bringing to a boil, simmering…during which I stir ever 10 minutes or so. Did I mention I always make quite a mess on my stove top, too? Stove top unstuffed cabbage is lazier than stuffed cabbage, but not lazy enough! ?

This Instant Pot Pressure Cooker version takes 5 minutes of prep, 5 minutes of hands on cook time, 10 minutes cook time in the pressure cooker – all in all, with the time it takes to pressurize your cooker and depressurize it, You can be eating this delicious UnStuffed Cabbage in under an hour – with only 10 minutes of hands on work?!

Though I will quote the Instant Pot in this recipe, it can be adapted for any pressure cooker!

Doesn’t it look good enough to DEVOUR?

(Un) Stuffed Cabbage
 
Ingredients
 
1 1/4 lbs ground beef or turkey (I use ground turkey!)
1 T. olive oil
1 large onion, diced
1 small or 1/2 large green pepper, diced
3 cloves garlic, minced
1 small head cabbage (about 4 cups), cut into large chunks (about 2-3 inch)
1 1/2 t. salt
1 t. pepper
1 t. paprika
1 t. fennel
1 t. dried oregano
1/2 t. garlic powder
1/2 t. onion powder
1/4-1/2 t. crushed red pepper, optional depending on your heat preference
1 T. Worcestershire
2 small cans or 1 large diced tomatoes
3 cups chicken or vegetable broth (can sub water – but add additional 1/2 t salt)
Step by Step Directions
 
Turn Instant Pot on Sauté. Add olive oil, allow to heat for 1 minute. Add ground beef or turkey and brown. Push meat to one side of pot, use a towel or oven bit to tilt inner pot, and remove as much grease as possible.
Add onion, green pepper and fresh garlic. Stir.
Add cabbage, seasonings, diced tomatoes and broth. Stir.
Close lid, turn Vent knob to “Sealing”.
Press  “Manual” button and adjust cook time to 10 minutes.
Note: it will take about 10 minutes for the Instant Pot to come to pressure. Until it reaches pressure, the pot display will read “On”. Once pressurized, cook time countdown will begin.
Once cook time is complete, Instant Pot will beep and automatically change to “Keep Warm” setting.
IMPORTANT: Allow Instant Pot to naturally depressurize (NPR) for 15 minutes – DO NOT ATTEMPT TO quickly release pressure (QPR), if you do you will likely find a hot mess on your cabinets…
Be patient during cook time and NPR, and go cook rice or something – this unstuffed cabbage is delicious served over rice!
 
After 15 minutes of NPR, QPR the remaining pressure. Make sure to place a towel over vent knob, and turn vent knob to “Venting” to allow remaining pressure to release.
Remove the lid, and smile.
The easiest, fastest stuffed Un(Stuffed) Cabbage ever!
 
Serve in a bowl, perhaps over rice, and maybe even with some parmesan cheese on top.
 
YUM!
 
(Un) Stuffed Cabbage
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