- Put 1 cup of water in the liner
- Put the rack (trivet) that came with the IP into the liner
- Now place your chicken into the liner, on the trivet. Do not pile. Just do a single layer on each trivet. (If you allow air flow between the layers, you can cook 12 pieces of chicken in 10-15 minutes instead of 30-45) Season it however you want, just remember that you may need to step up the seasoning just a little more than you'd expect. (I use Italian dressing as a marinade sometimes. So you would move the chicken all around till its all coated in it)
If you are using multiple trivets, add the next trivet now and continue adding chicken to the pot. This works for up to 4 layers in my 8qt IP Duo.
- Now hit Meat/Stew or Pressure Cook and using the "+" and "-" buttons go up or down to reach 15 minutes (00:15) and turn the black knob to the sealing position.
- The screen will display "on" for awhile, you'll hear boiling and hissing sounds, might see some steam come out the top for a short time, then it'll seal and it will become quieter. The screen will still read "on" for a short time then the pressure inside (12psi) will be reached and the clock face will change to read your selected cook time. The pot will beep one time letting you know it's beginning the cook count.
- It will now count backwards from (00:15) to (00:00) at which time it will beep multiple times & the clock face will change to (L0:00) and begin counting up instead of down to indicate how long is been on low/keep warm.
- Now, if this were veggies you'd flip the lever open and release steam (known as a quick release). But you're not going to do that this time because it's meat.
This time, you're going leave it alone and allow the clock to read (L0:10) or (L0:15) before you open it. This allows the meat to rest and it will absorb the liquid in doing this and make very tender chicken.
Blueberry Bread Pudding
In a buttered 2 qt soufflé dish:
Beat 4 eggs, add 2 cups milk, 1/2 c sugar, 1 t vanilla, 1/4 t salt
Fold in
8 oz white bread, cubed, 1 c blueberries
Cover with greased aluminum foil.
Lower into trivet in instant pot that has 1 1/2 c water in it.
Close IP, set to sealing. Cook on high manual 25 min, NR 20 minutes. Uncover and cool 10 minutes.
Sprinkle with cinnamon and sugar.
Serve with lemon curd and/or whipped cream.
** I want to keep this so I don't lose it. This was gotten from ( Sheri King Ward ) on Facebook's Instant Pot group. I believe it is her recipe, but I don't know for sure. Either way, I am in no way claiming this as my own, I simply do not want to lose the recipe or the idea.
