Yep: you can cook a whole chicken in the Instant Pot, and make an amazing Paleo-friendly gravy at the same time. Instant Pot chicken and gravy, y’all!
Ingredients
1 3/4 kg
Whole Chicken
(a bigger chicken won’t fit in a 6-quart Instant Pot)
2 tsp
Kosher salt
(plus additional if needed)
1/4 tsp
Black pepper
(freshly ground)
2 tbsp
Ghee
(divided)
2 large
White onion
(chopped medium)
6 clove(s)
Garlic
(peeled)
2 tsp
Tomato paste, canned
1/2 cup
Bone broth, Organic
(or chicken stock)
2 tbsp
Arrowroot flour
(optional)
Instructions
Sprinkle 2 teaspoons salt and ¼ teaspoon pepper all over the chicken, inside and out. Tuck the wings behind the back.
Add 1 tablespoon of ghee to the pressure cooker, and hit the “Sauté” function on your electric pressure cooker. (If you’re using a stovetop pressure cooker, cook over medium-high heat.) Swirl the melted ghee to the middle of the pot if it looks like the fat is pooling on the sides.
When the fat is shimmering, sear the chicken breast-side down in the center of the pot for 5 minutes or until lightly browned.
Flip the bird breast-side up. Cook for another 5 minutes or until browned on the back. Don’t worry if the skin sticks and tears—the skin won’t be crispy when you’re done cooking anyway. You’re just browning the skin to deepen the flavor of the gravy.
Transfer the chicken to a plate and add the remaining tablespoon of ghee to the pot. Once the ghee melts, toss in the chopped onions, 6 garlic cloves, and a sprinkle of salt. Cook for 1 to 2 minutes or until softened.
Stir in 2 teaspoons tomato paste and cook for about 30 seconds.
Turn off the sauté function (or turn off the stove if you’re using a stovetop cooker). Pour in ½ cup broth, scraping up any browned bits.
Add a steamer insert to the bottom of the pressure cooker, and lay the bird on top of it, breast-side up. Cover and pressure-cook on high for 20 minutes (or 17 minutes on a stovetop pressure cooker).
Then, turn off the electric pressure cooker (or remove the stovetop cooker from the heat), and immediately release the pressure manually. Open the lid and transfer the chicken to a plate or carving board. Tent the cooked bird with foil, and rest it for 10 minutes.
Use an immersion blender to purée the contents of the insert to make a smooth gravy. Season to taste with salt and pepper.
If you want to thicken the gravy, mix 2 tablespoons arrowroot powder with 2 tablespoons water. Then, turn on the sauté function and bring the contents to a simmer. Stir in the arrowroot powder slurry and cook until thickened.
Carve up the chicken and pour on copious amounts of gravy. Freeze the leftover gravy in a silicone ice cube mold so you can pop out a cube whenever your gravy cravings hit!
