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|By :Party In An Instant Pot Cookbook|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Black Pepper, Brown Sugar, Low Sodium Chicken Broth, Whole Chicken|
|Prep Time||5 minutes|
|Cook Time||70 minutes|
|Passive Time||10 minutes|
I made it but used boneless and skinless chicken, it was tasteful, but i didn’t use the thyme…
Made this last night, definitely “Fall Off the Bone Chicken;” however, found it pretty bland. I will make this again because the chicken is done perfectly, but will add additional or more seasonings.
Delicious and definitely fall of the bone. I did take the advice of others and added my own additional spices of sazon on the chicken before i put the mixture of the chili powder and brown sugar…. It came out amazing . Definitely will be making again
Delicious! I marinated my chicken and then seasoned it before searing. Seared it, then added the other Recommended ingredients To finish.
Even though I followed the instructions exactly the chicken was sort of dry. Won’t be making this again.
I was pretty disappointed. This is basically just boiled chicken. Non of the spices flavored the meat.
Cook time?? Say 70 than 25. Which is it??
I thought this one was quite good. I made a lot more of the dry spices than called for and really covered the chicken; then put the extra in on top before sealing the pot.
Used chicken pieces instead of a whole chicken; because it happened to be cheaper.
I will definitely do this one again.
I followed the directions and it was Raw. I finished carving and had to put in the oven. Made a mess without the payoff
Definitely about 75 minutes
I would recomend cutting up the chicken to evening distribute the cooking. Also, add additional seasoning to tase. The key is making sure its seared an all sides. That will redue your cooking time. Do not add liquid because of the pressure and natural juices of the meat. Otherwise it would be like boiling the chicken.
Hope, this helps!
It wasn’t my favorite. I think air frying wouldve made it better. The flavor was all on the outside and not really in the meat itself. It was basically a boiled chicken.
We’ve made this one a week for the last 2 weeks and has turned out great. The only thing we changed up was instead of rubbing the “rub” on the skin, since it’s trashed anyhow is pull up the skin and directly season the chicken as best as we could. This is really a decent recipe. Haven’t had any issues from some of the comments seen for this recipe.
mine turned out great,,definitely, pull the skin back as far as you can, put wll your spices around there. rub it in good, spice again, take the skin and put it back on. salt and pepper the whole bird, spice the whole bird wherever you see the white part. oh forgive me.. before all this spicing going on, slather the bird with butter, not margarine. and slather it good. all those white parts, then spice the heck out of it. if yo udon’t have fresh spices dried canned are a good substitute. if you do misbehave, by all means, spice and crisp that skin and don’t let anyone ,know you ate it.. For spices.. suggestion only.. fresh is best, but dried is good. Garlic, chili powder thyme parsley, terragon, and whatever you like and what YOU would like to experiment with. while addin liquid, substituted a can of your favorite beer.
Just pulled our Air Fryer out of the box! Thanks for your hilarious comments! We are going to cook a chicken and will take your advice to cook it longer!
Extra seasoning was good advise. I think the 70 min comes from 25 min of pressure cooking, and then about 45 min waiting for it to naturally vent. Someone please tell me, though: whether it’s slow cook or pressure cook, the meat comes out tender but DRY. Can’t figure out how something could be in 100% humidity under pressure and dry out. I even left out the salt, thinking osmotic pressure might draw the moisture out; although I thought being under physical pressure would have countered that.
I Just bought the Duo crisp Instant Pot Air Fryer, and I want to make this recipe of the whole chicken. I am confused by the cooking time Is it 25 minutes to pressure cook or 70 minutes. do you need to use a rack because some say it tastes like boiled chicken.
Gonna fix tonite so can’t leave review yet
After reading the reviews i added very little liquid. I think its best to add none. Tender and moist, but too much juice to be crispy- more like poached. I did use a rack, but it didn’t help. 5lb chicken was done perfectly after 25 minutes and letting the pot depressurize naturally.
I made it this evening and it was tasty! I didn’t saute the chicken (I used thighs not a whole shicken). I removed the skin and applied the dry rub. I placed the chicken on the rack so it wasn’t sitting in the liquid. I also added onion and garlic. I made a gravy from the liquid. Used the poultry setting and adjusted cooking time to 30 minutes. Will make it again.
Didn’t follow these cooking instructions. Followed Instant pot instructions from Rotisserie Chicken.
Saute 4 minutes on each side breast side first.
Take out Chicken.
Add 1 cup Chicken broth.
Put back in on metal trivet breast side up
Pressure cook on high 28 minutes
Natural release 20-30 minutes
Let rest 10-15 minutes
Disappointed as well, lots of boiled chicken.
Made this recipe for dinner last night. The chicken was moist and the dry rub added some great flavor. I sliced up the breasts and served them over salad for a quick easy dinner. Would make again.
Any meat is fall off the bone if you boil it long enough.
This is boiled chicken.
Not flavourful whatsoever. Fall off the bone, yes. Tasty, no.
Either add less liquid and a lot more salt and other seasonings to make it a Cajun style (garlic, onion, oregano, cayenne)… or skip it all together.
i agree, is it 25 or 70 minutes?
Not sure why people are confused about the cook time. The 70 min includes all cook time, not just the 28 min IP time. This includes searing 3-4 min per side + time to come to pressure + IP cook time + natural release time
Has anyone ever tried to put the chicken on the included rack so you’re not having boiled chicken?
I won’t make this recipe because you abbreviated Tablespoon as “tbsp.”
Followed recipe to a tee. Excellent. Will make again!
Love it! Thanks
I made this tonite and it was amazing! I used one skin on bone in chicken breast and 2 skin in bone in leg quarters. The breast meat was so moist and the flavors were delicious! I set the pressure for 25 minutes and I thing took about 10 minutes to come to pressure.. then I believe it took 35 minutes to naturally release! Fabulous!!