I am absolutely loving my Instant Pot, being able to make this kind of meal mid-week with the pressure cooker function is quite a luxury (and not at all as scary as you remember pressure cookers to be!). This Pressure Cooked Whole Soy chicken is my first Instant Pot recipe on the blog. Exciting times.
At the same time I had my Thermomix cooking rice in the bowl and steaming broccoli in the Varoma. I prepared the chicken first and once that was going in the pressure cooker, I started cooking the rice and broccoli. Then I put my feet up, of course.
Don’t forget I have the best Instant Pot offer going in the UK especially for you. An Instant Pot Duo 7 in 1, free delivery (UK only), free silicon mini mitts and a free spare sealing ring for £104, you will find it here along with more information. What does the 7 in 1 part refer to? As well as a pressure cooker, it’s a slow cooker, a yoghurt maker, a porridge maker, a rice cooker, a steamer and it has a “keep warm” function that I’m in love with.
For inspiration and to ask questions, make sure you join my Pressure Cooking UK with Feisty Tapas Facebook group here.
Instant Pot Whole Soy Chicken
Ingredients
- 1 tablespoon olive oil (or oil of your choice, coconut oil would be very nice in this)
- 1.8 kg whole chicken (or the size you can find)
- Salt
- Black pepper
- 5 carrots, washed and in chunks
- Optional: 200 g fine trimmed beans, washed (next time I wouldn’t add them though, I’d cook them separately, learning curve, of course they will still add flavour!)
- Handful of mushrooms, washed
- 1 onion, peeled and cut in chunks if it’s a big one
- 1 and a half or 2 limes, zested and juiced
- Soy sauce
- Fish sauce
- Rice wine
- A handful of chopped coriander
- 2 measuring cups of water
Method
1. Prepare all the vegetables as above and the liquid: zest and juice the lime and place in the Instant Pot’s measuring cup, add soy sauce up to the 140 ml line or so (no need to be too strict with measurements), then a splash of fish sauce and a splash of rice wine to get to the 160ml line/top.
2. Season the chicken with salt and a few good twists of the black pepper (do this on all sides of the ckicken).
3. Add a little olive oil to the inner pot and press the Sauté button. Once the oil is hot, place the chicken inside and let it sizzle for a few minutes, carefully put it on its side and let it sizzle for a couple of minutes, same with the other two sides.
4. Press Sauté to turn it off. Prop the chicken up a bit and place the soy/lime mix, some of the chopped coriander and a few of the carrots underneath. Place the chicken back down and around it add the beans, mushrooms and onion. Add the 2 cups of water all around.
5. Lock in the Instant Pot lid, press poultry, 20 minutes (25 if it’s a bigger chicken, mine was small). Let it run its course and then let it release the steam naturally for approx. 15 minutes or until the valve drops down.
If you like, you can put the chicken in a hot oven to brown for 10 minutes after cooking, but I personally don’t bother.
Tip: Always be careful when lifting up the lid, make sure the seal breaks first and always lift the lid so that the steam moves away from you.
Hint: The liquid left in the pot is really really tasty. Either use it as gravy or eat this as a soup.
I served it with rice and broccoli, cooked in my Thermomix with broccoli in the Varoma while the chicken was in the Instant Pot. They are perfect companions.
There you go, an easy, tasty, complete meal at the end.
I was sent a free Instant Pot to check out before passing on the offer to my Facebook group.
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