Whole Chicken and Gravy in the Pressure Cooker

One of our absolute fave meals; an organic whole chicken from Trader Joe’s browned and cooked in the Multi Pot, and then, while the chicken is resting, the gravy magic happens!

And, even better – now I’ve paired it with our new fave Crispy Roasted Potatoes and garlic sautéed asparagus.

I also mixed up a few basic details for the chicken, because I am like that, and we remained most well pleased.

•1 chicken (4 lb)
•1/4 cup malt vinegar
•1 tbsp steak seasoning
•1 tbsp veggie oil
•1 sweet onion, diced
•Celery, sliced
•3 cloves garlic, minced
•1/2 tsp dried rosemary
•2 tbsp flour
•1/2 cup white wine
•3/4 cup chicken stock
•1 tbsp Sherry Peppers Sauce*
•2 tbsp unsalted butter
•2 tsp lemon juice

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Note: i mixed up the vinegar and seasonings bit, trying out Malt Vinegar in place of white, and my fave steakhouse seasoning for the first pass over the bird.

Rinse the bird and pat dry, then drizzle the inside and out with the vinegar and set aside to rest for ten minutes.

Season the bird with the steakhouse seasoning, ad the veggie oil to your Multi Pot and set on Brown.

Add the bird, breast side down, and cook for four minutes, before turn over and cooking for another four minutes.

Remove the bird from the Multi Pot and let rest on a tray.

Scrape up any crusty browned bits from the bottom of the pan and add the onion and celery, cooking for five minutes.

Stir in the garlic and the rosemary and continue to cook for about 30 seconds, just until fragrant.

Stir in the flour and continue to cook, stirring, for another minute or so, being careful to not let the flour burn.

Whisk in the white wine, I used a new fave bargain Chardonnay, and continue to stir and cook until the sauce has thickened.

Stir in the stock and Sherry Peppers Sauce, then turn the Multi Pot off and return the chicken to the pot, this time breast side up.

Seal the pot and set for 25 minutes at High Pressure – remember that it will take the pot about 15 minutes to come up to pressure, so add that into your cooking time.

Turn the pot off, quick release the pressure, then carefully unlock and remove the lid, keeping the steam (there’s gonna be a heckuva lot of it) away from you.

Carefully transfer the chicken to a cutting board, tent loosely with foil, and let rest for 15 minutes.

Skim excess fat from the surface of the sauce in the pot, then bring to a gentle boil (sauté setting) and whisk in the butter and lemon juice. Taste the gravy, add salt and/or pepper, if you think it needs it, and serve with the chicken.

Note: for some reason, with this chicken, I was fresh out of chicken stock, but beef bouillon worked a treat.

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