Rosemary Lemon Chicken In The Instant Pot Recipes

INSTANT POT HERBED WHOLE CHICKEN

Steps:

• Mix 4 tablespoons butter, the chopped rosemary and thyme, lemon zest, garlic, 1/4 teaspoon salt and 2 grinds of pepper in a small bowl. Pat the chicken dry and generously season inside and out with salt and pepper. Gently loosen the skin from the meat on the breasts and thighs, and stuff the herb butter under the skin. Stuff the cavity with the onion, rosemary sprigs and lemon wedges. Tie the legs together with twine.
• Put 1 cup water, the bay leaf and thyme sprigs in a 6-quart Instant Pot. Place the steam rack in the pot with the long handles positioned up to make it easy to pull out the chicken later. Place the chicken breast-side up on the rack. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 21 minutes. When the time is up, let the pressure release naturally, about 15 minutes. Turn off the pot and remove the lid. Carefully lift out the chicken on the rack and transfer the rack to a baking sheet to catch any juices. Let the chicken rest 15 minutes.
• Meanwhile, make the gravy: Pour the cooking liquid into a measuring cup; discard the bay leaf and thyme sprigs. Spoon off as much fat as possible into a small bowl. Rinse and dry the inner pot. Set the Instant Pot to saute on high. When the pot registers hot, add the flour and 2 tablespoons of the reserved fat and cook, whisking frequently, until the flour turns caramel brown, 3 to 4 minutes. Gradually whisk in the reserved cooking liquid; continue whisking until there are no lumps. Bring to a boil, then simmer until thickened, about 5 minutes. Season with salt and pepper.
• Preheat the broiler. Cut the chicken into pieces, cutting the breasts off the bone, and place on a baking sheet. Brush with the remaining 1 tablespoon butter and broil until the skin is browned and crisp, 3 to 4 minutes. Serve with the gravy.

INSTANT POT LEMON CHICKEN ORZO SOUP

Steps:

• 1. Start the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and sauté for 2 minutes.
• 2. Add chicken and mix with the onions. Spread them in the pot and let them sauté for 3 minutes.
• 3. Add carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position.
• 4. Set the instant pot on Pressure cook mode at high pressure for 6 minutes.
• 5. When the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig.
• 6. Stir in spinach lemon juice until spinach is mixed in the soup. Press Sauté and let the soup come to a quick boil in about a minute; stir in the cream.
• 7. Soup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup.
• Notes.
• If you are making this soup ahead; DO NOT add cream; do this only after you have reheated your soup and are ready to serve it.
• Cooking time does not include the time needs to reheat and cool down the Instant Pot.

ROSEMARY LEMON CHICKEN IN THE INSTANT POT®

Steps:

• Place chicken in the pot of an electric pressure cooker (such as Instant Pot®). Toss in lemon rounds, orange rounds, and garlic; season with salt and pepper. Drizzle olive oil and agave on top. Add red wine and white wine. Cover with water. Add rosemary. Put the lid on the cooker and lock in place.
• Select the "Meat" and "Stew" settings for high pressure; set the timer for 14 minutes. Cook until no longer pink at the bone and the juices run clear, about 14 minutes. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C). Allow pressure to release naturally, about 20 minutes.

ROSEMARY LEMON CHICKEN IN THE INSTANT POT®

Steps:

• Place chicken in the pot of an electric pressure cooker (such as Instant Pot®). Toss in lemon rounds, orange rounds, and garlic; season with salt and pepper. Drizzle olive oil and agave on top. Add red wine and white wine. Cover with water. Add rosemary. Put the lid on the cooker and lock in place.
• Select the "Meat" and "Stew" settings for high pressure; set the timer for 14 minutes. Cook until no longer pink at the bone and the juices run clear, about 14 minutes. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C). Allow pressure to release naturally, about 20 minutes.

CHICKEN BREASTS WITH LEMON AND FRESH ROSEMARY (CROCK POT)

Steps:

• Note: For easier serving, cut chicken breasts in half before crocking!
• Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
• Pour lemon juice (and optional zest) over chicken breasts.
• Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
• Top with rosemary sprig.
• Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
• Serves 6.