I needed a quick dinner tonight and it had to be seafood. I absolutely love seafood. This One Pot Pressure Cooker / Instant Pot Seafood Pasta is very tasty, rather easy and also rather farfetchedly in the style of a quick Spanish fideuá, with thicker pasta.…
This Instant Pot Lemony Whole Chicken has become so popular, it makes me so happy!
There’s been a lot of talk about how to cook a whole chicken lately in the Instant Pot® UK Community, a lot of brainstorming over whether the chicken should be breast down so that it’s more moist.
So I wanted to give it a go. I also didn’t brown my chicken on Sauté this time (you can do this with some oil by pressing Sauté and then the Adjust button to set the Instant Pot to More).
The very succulent meat was used for several meals. First served with mashed potatoes and steamed vegetables.
Then used in stir fries and even in sandwiches!
You can pressure cook a lovely bone broth / chicken stock with the carcass once you’ve taken all the meat off or you could freeze it until you have more bones to add (and then pressure cook bone broth from frozen).
Chicken goes a long way in the Tapas household and I bet it does in yours too!
Also, the liquid that is left is especially good to freeze in cubes and use to flavour stews, casseroles, even all-in-one pasta dishes.
Ready for the recipe?
Instant Pot Lemony Whole Chicken
– 1 whole chicken (you can fit up to a 2.5 kg bird in the Instant Pot, that was the weight of mine this time)
– 1 lime
– 1 lemon
– 1 large onions or two medium ones, very thickly sliced (approx. 2 cm thick)
– 1 carrot, sliced lengthways
– 5 garlic cloves, not peeled but whacked with the hand
– 1 teaspoon turmeric
– 1 tablespoon mixed herbs (I make my own mix of equal parts of rosemary, marjoram, parsley and oregano)
– 250 ml vegetable stock (I make my own stock in the Instant Pot or the Thermomix, find the recipe here). You can add it cold but I added it hot, it means that the pot will reach pressure faster
– Salt, a good pinch
– Black pepper, a few twists of the pepper mill
1. Zest the lemon and the lime. Reserve.
2. Juice the lemon and the lime. Reserve.
3. With a sharp knife, stab what you have left of the lemon and the lime, through the skin. Insert the lemon and lime inside the chicken cavity.
4. Place the onion and the carrot in the pot to create a bed for the chicken.
5. Add the garlic cloves, the teaspoon of turmeric, the tablespoon of mixed
herbs, the 250 ml of stock (hot), the salt and the black pepper.
6. Place the chicken on top, breast side down. Pour the reserved lemon zest and juice on the bird. Add a pinch of salt and some freshly ground black pepper. Press Manual, leave at 30 minutes for a bigger bird, you can do 25 minutes for a smaller bird. Natural release. In a conventional stove-top pressure cooker bring the pressure cooker to high pressure and cook for about 25-30 minutes (the psi is higher), turn off the heat and do a natural release.
Note: There are a lot of lovely juices at the end, I blended some of it with the vegetables for a lovely smooth thick sauce but also kept some of the juices for a thinner sauce. Probably used half for each thing. Lovely moist chicken.
Enjoy! And don’t forget to let me know how you get on!
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Instant Pot Lemony Whole Chicken
- Instant Pot
- 1 whole chicken you can fit up to a 2.5 kg bird in the Instant Pot, that was the weight of mine this time
- 1 lime
- 1 lemon
- 1 large onions or two medium ones very thickly sliced (approx. 2 cm thick)
- 1 carrot sliced lengthways
- 5 garlic cloves not peeled but whacked with the hand
- 1 teaspoon turmeric
- 1 tablespoon mixed herbs I make my own mix of equal parts of rosemary, marjoram, parsley and oregano
- 250 ml vegetable stock I make my own stock paste concentrate in the Instant Pot or the Thermomix (or both), find the link in the Notes. You can add the stock cold but I added it hot, it means that the pot will reach pressure faster so it can sometimes affect cooking time
- Salt a good pinch
- Black pepper a few twists of the pepper mill
- Zest the lemon and the lime. Reserve.
- Juice the lemon and the lime. Reserve.
- With a sharp knife, stab what you have left of the lemon and the lime, through the skin. Insert the lemon and lime inside the chicken cavity.
- Place the onion and the carrot in the pot to create a bed for the chicken.
- Add the garlic cloves, the teaspoon of turmeric, the tablespoon of mixed herbs, the 250 ml of stock (hot), the salt and the black pepper.
- Place the chicken on top, breast side down. Pour the reserved lemon zest and juice on the bird. Add a pinch of salt and some freshly ground black pepper. Press Manual, leave at 30 minutes for a bigger bird, you can do 25 minutes for a smaller bird. Natural release. In a conventional stove-top pressure cooker bring the pressure cooker to high pressure and cook for about 25-30 minutes (the psi is higher), turn off the heat and do a natural release.
This Instant Pot Beef with Mexican Spices is so good, a bit like sunny food! Sunshine on a plate.
Some days you just need to use up something in the fridge because you hate waste but your energy levels are really low and all you can think of is putting your feet up.
Well, this is exactly how this Pressure Cooker Beef with Mexican Spices recipe came about for my Instant Pot and this is also why it’s so easy!
Basically a case of throwing ingredients in your pressure cooker or Instant Pot and letting it do its thing.…
A lovely refreshing summery salad perfect prepared ahead for work lunches. Puy lentils pressure cook really quickly (I use an Instant Pot). They also don’t take long in a pan on the hob if you don’t have a pressure cooker but electric pressure cookers allow you the convenience of programming it and getting on with other things, no need to hang around….
The Feisty Tapas community is on fire lately, full of creative recipes, putting me to shame with my lack of energy as I learn a whole new concept for someone like me “pacing myself”. Basically, it means turning 42 years of “me” upside down and starting small, saving energy for the next day, the next hour even, constantly saving spoons in my energy bank. This Sticky Sesame Chicken, extra quick in an Instant Pot or the pressure cooker you may have, is an extra special dish for days when I really need to cook an easy dinner, the meat is so tender you’ll think you’re dining out rather than at home. Thanks Fran A!
An Instant Pot Classic! Jayson’s Pressure Cooked Mac and Cheese includes Instant Pot instructions and is perfect for beginners in fact!
The eponymous Jayson of Jayson’s Instant Pot Pressure Cooked Mac and Cheese is a lovely member of the Feisty Tapas community.
He is in fact one of the peeps who first introduced us to the Instant Pot by regularly mentioning it in the Thermo Cooking group.
I make Jayson’s Macaroni Cheese in the Instant Pot DUO 7 in 1 as that is the pressure cooker I have but you can adapt it to any pressure cooker really.
This Mac and Cheese is really really good and so so easy to make, you won’t believe just how easy in fact. He is American so he clearly knows his Mac and Cheese!
I have made it twice and I have added my tips and UK measurements as his recipe was in cups.
Jayson says: It works every time. You don’t need to use stock, you can just use water as long as it’s 3 cups! The paprika can be left out or replaced with wasabi! Which is also good!!
If you think it makes too much: first wait until you taste it, then think that you can freeze it in portions and reheat on the stove if you add a little milk.
By the way, you can find all my Instant Pot / pressure cooker recipes right here.
I couldn’t find macaroni but I have fusilli, pasta twists, penne, etc, can I still make Jayson’s Mac and Cheese?
Yes you can, I’ve seen people use all sorts of pasta shapes for this recipe.
If the shape you use is not quite cooked at the end, rest the lid on the Instant Pot again and leave it be while you get things sorted (or a break).
Pasta keeps cooking in the residual heat, just keep an eye so that it doesn’t go too soft (unless you like it soft, of course!).
Jayson’s Mac and Cheese is perfect for Instant Pot beginners
Because all you have to do is put all the ingredients in the Instant Pot, this recipe is perfect for beginners.
What other recipes are good for Instant Pot Beginners?
You have some other tried-and-tested recipes in the Beginners’ Guide I wrote for Instant Pot UK, download it here.
And here is a list of my own recipes that are perfect for Instant Pot beginners:
This Spanish Turkey Stew is so good! I give you both Instant Pot and hob instructions.
The original name is Escaldums.
Escaldums is a dish typical of Majorca, Balearic Islands, Spain.…
I learnt this Leek and Potato Soup from my ex a few years ago, who in turn learnt it from his mother. The “twist” is the addition of soy sauce (or tamari if you need to keep it gluten free), it has a lovely taste. It’s really easy, although I swear it tastes better when husband makes it), it’s that “I didn’t have to cook it myself” feeling, isn’t it?
This is a chunky soup in my household, my recipe tester blended hers and she reported that it worked well! As always, the key is the taste.
Don’t forget the Pressure Cooking UK with Feisty Tapas, no matter what type of pressure cooker you have, even if you are just thinking of buying one, you are most welcome there.
Ready to take a look at the recipe?…
Looking for a delicious and easy Instant Pot Lamb Tagine recipe? You’ve found it!
The Instant Pot has opened a whole new world of dishes for me.
Things that would have usually taken way too long for a quick cook like me, now get done in minutes rather than hours.…
I am loving my Instant Pot (but if you follow me on social media or are a member of my group you
already know that!). I can’t believe how quickly I got over the scary memories of the pressure cookers from the seventies and eighties. This pork was an improvisation based on the flavours I wanted that day and it turned out really well.
You already have Za’atar from making my flat breads, right? Well, then we are going to give it another use for this pork (and yes you could make them to mop up the sauce). In the meantime, I promise you I now have Sumac in the house and at some point I’ll try making my own Za’atar.
Za’atar is a condiment made of dried oregano mixed with sesame seeds,
dried sumac and salt along with other herbs and spices. I use
Waitrose’s own label which also contains dried marjoram.
Ready for the recipe?…
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….