Lemme find it. It had a glitch in that the recipe called for chicken broth and water, but the ingredients didnt list water, so I just added a bit more chicken stock. Worked fine.
Here it is https://onceamonthmeals.com/recipes/instant-pot-chicken-and-wild-rice/. YUM!!! and EASY!! all in one pot. Served it with grilled asparagus in an olive oil and lemon juice glaze topped with parsley.
Just spotted where they wrote the water, under “serving day ingredients” or something. I didnt add that much extra liquid. Would have been too wet.
Anyone cook a whole chicken? I’m thinking of trying this is use the chicken in enchiladas.
No but mostly because I just use the Costco rotisserie chickens! I’m sure you can do it.
I wouldn’t cook a whole chicken. I’d just use thighs. It’s hard to cook white meat and dark meat at the same time.
Was going to say the same thing @“Cardinal Fang” said. If you buy a package of boneless, skinless chicken thighs, you can dump it directly into the cooking container without even touching it - no trimming, no nothing - pressure cook on high for 6-7 minutes per pound, natural release and you’ll have super tender chicken that you can just fork shred for enchiladas. My family is picky and only eats white meat if I serve it whole or in large chunks, but even they admit for enchiladas and in recipes the thigh meat stays the most tender and tasty.
Or if you have more time, this is a really yummy way to make shredded chicken for enchiladas:
Put 1 lb boneless, skinless chicken thighs in bottom of pot. Pour 1 c chicken broth (can use water in a pinch) on top then sprinkle with 3 tbl taco seasoning***. Cook on low 6-8 hours. Remove chicken from liquid and shred with two forks.
Homemade Taco Seasoning - sorry, this isn’t mine, but don’t remember where I got the recipe
1/4 c dried onion or onion powder
2 tbl garlic powder
1/4 c chili powder
1/2 tsp dried, ground chipotle chili
1 tbl salt
4 tsp cornstarch
1 tbl ground cumin
2 tsp beef bouillon granules or approx. 4 small bouillon cubes, crushed
2 tsp dried oregano
Mix well, keeps for a year.
I happen to have the whole chicken. Usually I roast chicken breasts and use that or buy a already cooked chicken from Costco. My H is picky (former vegetarian) and won’t eat thighs unless he doesn’t know he’s eating them.
@mom60 Here’s an very easy way to cook a whole chicken without a pressure cooker. The meat comes out very tender.
http://www.geniuskitchen.com/recipe/boiled-chicken-chinese-style-358529#activity-feed
My family won’t eat thighs, either. I don’t tell them the shredded chicken is thighs, they just know it’s tender, flavorful and yummy.
If you have a whole chicken, you can put it on the trivet with a cup of water in the bottom and pressure cook it on high for 6 minutes per pound NPR.
I have done this one several times. I don’t bother crisping in oven and everyone loves it. https://www.apinchofhealthy.com/instant-pot-whole-rotisserie-chicken/ I do use the suggestions to put the chicken on the trivet up out of the liquid. I also make a gravy from the stock and juices afterwards right in the pot by adding a butter/flour mixture and cooking it on sauté.
Thank you @Singersmom07. The chicken is in the IP now.
Has anyone tried the Slow Cooker Spice Blends from the zen of slow cooking? On Amazon or their own website. Wondering how they work in Instant Pot?
Reporting back. I cooked the whole chicken using the recipe @Singersmom07 suggested. It worked great for the enchiladas. After removal of the meat I put the carcass back in the IP with some carrots and made a really nice chicken stock.
^ did you use a mesh strainer or cheesecloth to strain? I have a rotisserie chicken that will be ready for making broth tomorrow, but I haven’t done it before.
I take out most of the chicken bones with a slotted spoon. Next I strain it through a mess strainer to get rid of the icky stuff. If I want a really clear broth I’ve also use cheesecloth. I like to store it in the big olive or artichoke heart jars from Costco. I refrigerate and the next day remove the fat layer. I’ve been know to put chicken bones in the freezer until I’ve accumulated enough to make broth,
Thanks! I’m hoping to get to the point where I make broth and can freeze a few containers for future use.
https://www.simplyhappyfoodie.com/instant-pot-kielbasa-and-sauerkraut/
We really enjoyed this tonight, but you have to like sauerkraut and the taste of caraway seeds. Good, comfort food. The recipe indicated it was better the second day, so I made it yesterday and just reheated it on the stove tonight.
Not sure if this one has been shared, but I made it earlier in the week, and it was really good as well.
https://twosleevers.com/now-later-butter-chicken-pressure-cooker/
@Hoggirl - several of us have made the butter chicken and liked it. I tried making the chicken korma from the same website and it was just fair. I had a hard time getting it to come to pressure and it scorched on the bottom. Several others had the same issue in the reviews.