Instant Pot Whole Chicken in Soy Sauce
Delicious, juicy chicken with a burst of flavour, fantastic with rice
Equipment
- 1 Pressure Cooker I used an Instant Pot
Ingredients
- 1 and a half or 2 limes zested and juiced
- 100 ml soy sauce approximately
- ¼ teaspoon fish sauce
- ¼ teaspoon rice wine
- 1.8 kg whole chicken or the size you can find
- Salt
- Black pepper
- 1 handful fresh coriander chopped
- 1 tablespoon olive oil or oil of your choice, coconut oil would be very nice in this
- 5 carrots washed and in chunks
- 100 g mushrooms
- 1 onion peeled and cut in chunks if it’s a big one
- 360 ml water
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!)
Instructions
- Mix the zest and juice of the 1 and a half or 2 limes and place in the Instant Pot’s measuring cup, add 100 ml soy sauce up to the 140 ml line or so (no need to be too strict with measurements), then a splash of ¼ teaspoon fish sauce and a splash of ¼ teaspoon rice wine to get to the 160ml line (at the top of the cup).
- Season the 1.8 kg whole chicken with Salt and a few good twists of the Black pepper mill (do this on all sides of the chicken).
- Add 1 tablespoon 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. You can skip the browning of the chicken if you want.
- Prop the chicken up a bit and place the soy/lime mix, some of the 1 handful fresh coriander and a few of the 5 carrots underneath. Place the chicken back down and around it add the rest of the carrots and fresh coriander, 100 g mushrooms and 1 onion (and 200 g fine trimmed beans if using). Add the 360 ml water.
- Check the sealing ring is properly in place, lock the lid in, steam release Sealed. Pressure cook, high pressure, 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 approximately 15 minutes or until the float valve drops down and the lid is safe to open.
- Delicious served with rice and lots of the broth
Notes
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.
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