Pork Chops with a Creamy Garlic Sauce
Lemon and Herb Chicken
| By : |
Need to get dinner on the table in a flash? You can “roast” a whole chicken in your Instant Pot in about 25 minutes. The chicken will be juicy and tender. Filling the cavity with lemon slices and herbs with bring added flavor. The skin won’t be browned and crusty as if roasted in the oven, but you’re not eating the skin anyway, right
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
6 servings
|
Ingredients
- 4 pound whole chicken giblets removed and chicken rinsed
- 1 tablespoon olive oil
- 1 tablespoon butter or ghee, melted
- 1 teaspoon Pink Himalayan salt or Celtic salt
- 1/2 teaspoon black pepper freshly ground
- 1 cup chicken bone broth
- 1/2 lemon cut in slices
- 1/2 yellow onion quartered
- 2 cloves garlic
- Several sprigs herbs fresh thyme, fresh rosemary, Italian parsley, and fresh sage
Ingredients
|
Instructions
- Rub the chicken breast with the olive oil and butter/ghee and season the entire chicken with salt and pepper.
- Preheat your Instant Pot by using the Sauté setting, and place the chicken in the cooker breast side down.
- Brown the chicken for about 2 minutes or until the breast is golden brown, but not burned. Remove the chicken from the cooker place on a plate.
- Deglaze the pan with the chicken bone broth.
- Put the lemons, onions, garlic, and fresh herbs into the cavity of the chicken and return to the Instant Pot.
- Place the trivet inside the Instant Pot and place the chicken on the trivet; it makes removing the chicken from the pot easier. (this is optional but will make things easier)
- Using the Manual setting, adjust the instant pot to high pressure and adjust cooking time to 20 minutes.
- When time is up, allow pressure to naturally release and test the chicken for doneness. A thermometer inserted into the thigh should register at least 170 degrees Fahrenheit
- If necessary, bring the cooker back to high pressure and cook for another 5 to 10 minutes. Quick release and recheck the temperature.
- Transfer the chicken to a plate or carving board, tent with foil and allow to rest. If desired, strain and degrease the broth using a fat separator.
- Carve the chicken and pour part of the broth on the carved meat and serve the rest on the side. Serve and enjoy!
Kellyann Petrucci, M.S., N.D., is the author of the New York Times bestselling book Dr. Kellyann’s Bone Broth Diet (Rodale, 2015) and Dr. Kellyann’s Bone Broth Cookbook (Rodale, 2016). She also is the host of the PBS special, 21 Days to a Slimmer, Younger You. A weight-loss and natural anti-aging transformation expert, Dr. Petrucci has a private practice in the Birmingham, Michigan area and is a concierge doctor for celebrities in New York City and Los Angeles. She is a board-certified naturopathic physician and a certified nutrition consultant.
Dr. Petrucci is a regular guest on television shows including The Doctors, Dr. Oz, Good Morning America, and national news programs, and has authored six books for John Wiley & Sons. In addition, she is a regular contributor to The Huffington Post and MindBodyGreen. She is the driving force behind the popular website drkellyann.com.
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!