Fall Off The Bone Instant Pot Chicken Recipes

INSTANT POT FALL-OFF-THE-BONE CHICKEN

Instant Pot Fall-off-the-Bone Chicken image

Now you can have a whole chicken on your table -- tender enough to fall of the bone and ready to serve -- in under an hour. If you want extra roasted flavor, try browning the chicken breast and back first on the high saute setting until golden brown, 6 to 8 minutes.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 large whole chicken (3 to 4 pounds)
Kosher salt and freshly ground black pepper
2 bay leaves
2 shallots, halved
1 head garlic, halved crosswise
1 lemon, quartered
1 bunch fresh thyme

Steps:

Generously sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the bay leaves, shallots, garlic, lemon and thyme. Generously sprinkle the outside of the chicken with salt and pepper, making sure to get into every nook and cranny.
Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise, and finally once more in half lengthwise, making a 4 1/2-inch-wide foil sling for the chicken. Put the sling in the center of a large plate and transfer the chicken to the center of the sling.
Put the rack in the bottom of a 6-quart Instant Pot®, add 1 cup water and lower the chicken onto the rack using the sling. Fold down the foil sling as needed so it fits in the pot.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 18 to 24 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Carefully transfer the chicken to a cutting board and let sit for 10 minutes.
Meanwhile, set the pot to high saute and reduce the sauce for 5 minutes. Turn off and let the sauce sit for 5 minutes.
Cut the chicken into pieces and serve with the sauce and the shallots and lemon, if desired.

FALL-OFF-THE-BONE CHICKEN

Fall-Off-the-Bone Chicken image

A dry brine combined with low and slow roasting, produces some seriously succulent and juicy meat. A quick flash under the broiler at the end turns the skin crisp and golden.

Provided by Food Network Kitchen

Categories main-dish

Time 6h20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 1/2 teaspoons packed light brown sugar
1 teaspoon paprika
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 bone-in, skin-on chicken thighs (about 3 pounds), patted completely dry
2 tablespoons chopped chives

Steps:

Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
Preheat the oven to 300 degrees F.
Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS

Fall-Off-the-Bone 30-Minute Instant Pot® Ribs image

These Instant Pot® ribs fall right off the bone and are ready in just 30 minutes! In this family of seven I had zero complaints and these sweet and spicy ribs, that's a win for me!

Provided by Cambria_Mae

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs

Time 55m

Yield 8

Number Of Ingredients 13

Ingredients

½ cup brown sugar
¼ cup chili powder
1 tablespoon dried parsley
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon smoked paprika
2 racks baby back ribs, membranes removed
1 cup water
½ cup apple cider vinegar
1 (12 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)

Steps:

Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
Broil ribs until sauce is bubbling, about 3 minutes.

Nutrition Facts : Calories 414.8 calories, Carbohydrate 32.8 g, Cholesterol 87.8 mg, Fat 23 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.3 g, Sodium 1174.5 mg, Sugar 25 g

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