Recipe: Instapot Chinese Chicken

Ingredients:

2 teaspoons kosher salt

¼ teaspoon ground black pepper

1 whole chicken

2 tablespoons ghee, divided

¼ pound shiitake mushrooms, quartered

3 scallions, cut into 2 inch segments

3 garlic cloves, peeled

1 (1-inch) piece of ginger, peeled and cut into coins

½ teaspoon sesame oil

¼ cup cilantro

Juice from 1 lime

Directions:

1. Season the chicken with salt and pepper.  Tuck wings behind the back.

2. Heat 1 tablespoon of ghee in the Instapot, using the sauté function. Add the mushrooms and scallions and cook for 2 minutes. Add the garlic and ginger and cook for 30 seconds.

3. Push the vegetables to the sides of the pot, leaving the middle clear. Add the remaining tablespoon of ghee to the pot.  Place the chicken in the pot, breast-side down, and sear until lightly browned, about 5 minutes.  Flip it over and do the same for the backside of the chicken.

4. Transfer the chicken to a plate, pour ½ cup of water in the pot and scrape up browned bits. Put the steamer basket in the pot and add the chicken back to the pot, breast-side up.

5. Cover and pressure-cook on high for 20 minutes.

6. Plate the chicken and cover with tin foil, letting it sit for 10 minutes.

Serve with the veggies in the bottom of the pot and garnish with cilantro.

Recipe inspiration found in the Ready or Not! Nom Nom Paleo book.

Follow us on Twitter @FlairHuxtable, Instagram @Flair.Huxtable and @HomeBrewedLove, and Facebook at @Flair Huxtable! Then buy Lo’s first book, “The Semester,” HERE!