chicken and potatoes

February 11 2017

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

Jessica All Recipes, One Pot Meals, Poultry Recipes Chicken, chicken and potatoes, instant pot chicken, instant pot pressure cooker, instant pot pressure cooker frozen chicken, sweet potatoes

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

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.
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 16 minutes.
When cook time is complete, 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!
Serve immediately, perhaps alongside an easy salad or quickly steamed veggies.

January 25 2017

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

Jessica All Recipes, One Pot Meals, Poultry Recipes Chicken, chicken and potatoes, instant pot, instant pot pressure cooker, one pot meal, pressure cooker, Pressure Cooker Chicken

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!