Articles, Food

One-Pot Wonders: Chicken and Veggies

There is a new product out there that makes your slow cooker…slow! Tara, our Wellness Contributor, hooked me up with the Instant Pot. Well, you just will not believe this thing! It can roast a five-pound chicken in 30 minutes. (Yes, you read that right!) It replaces 9 kitchen appliances and can pressure cook, slow cook, cook rice, make yogurt, cook eggs, sauté, steam, warm, and sterilize. There are actually 14 different buttons to choose from when cooking with the Instant Pot. It even makes CAKE!!! I will be sure to let you know when I make the cake.

Prior to using my Instant Pot, I was still hesitant. My daughter’s doorman is very professional and doesn’t say much, but as soon as he saw the Instant Pot we were loading into the car, he could not say enough good things about it! That confirmed my decision to keep it.

I have used my Instant Pot twice so far and have learned a few things. You do have to adjust the cook time depending on how many pounds of meat you have. My niece figured it out to be about 5 minutes per pound. This was very helpful for my Instant Pot chicken and veggies recipe:

One-Pot Wonders: Chicken and Veggies (click here to print)

1 5 ½ pound chicken, Whole (Don’t forget to remove the package inside of the chicken.)
Himalayan Pink Salt
Black Pepper
Onion Powder
Garlic Powder
1 Large Onion, Sliced
2 Tablespoons Olive Oil
1 Teaspoon Crushed or Minced Garlic
½ Cup Chicken Broth or Water
4 Small Organic Yellow Potatoes (Whole or chopped in half or quarters, depending on the size.)
12 Small Organic Rainbow Carrots (Chopped in half or quarters, depending on the size.)

1. Hit the “Sauté” button on the Instant Pot and wait until it says “HOT”.
2. Sprinkle salt, black pepper, onion powder, and garlic powder all over the chicken Place some of the onion slices inside of the chicken.
3. Add one tablespoon of olive oil to the pot and let it heat up. Place whole chicken inside of the pot and sear (brown) it on both sides, about 4 minutes on each side. Remove the chicken from the pot and place it on a plate.
4. Add the other tablespoon of olive oil to the pot along with the remaining onions and the garlic, sauté for about 2 minutes, and then add the broth or water.
5. Place the rack from the Instant Pot inside the pot, with the handles up, and set the chicken on top of the rack.
6. Put the lid on the pot, hit the “Pressure Cook” button, and set the timer for 30 minutes. Don’t forget to turn the knob on top to seal the lid. When the timer goes off, turn the knob on top to vent the pot.
7. When no steam is left, open the lid and place the potatoes and carrots in the pot. Hit the “Pressure Cook” button again and set the timer for 8 minutes.
8. Hit “Cancel” when done. DO NOT MOVE THE KNOB ON TOP TO VENT. Let it release naturally. This will keep the moisture in the chicken. To make it release faster, put a cold, wet towel on top of the pot.
9. Remove the veggies and place them in a serving bowl. Lift the chicken out of the pot, with the handles of the rack, and place it on a plate to serve. Enjoy!

To clean the Instant Pot, wipe down the outside of the pot and where the lid rests. The pot inside, cover, and rack are dishwasher safe. I, however, wash the lid by hand.

Well, I think I have covered everything! I’ll tell you, I have learned a lot from only having used this new gadget twice. I can’t wait to do some of the other 13 features!

Che Dio vi benedica (May God bless you)