Sure! Here’s a recipe for a delicious Chicken Steam Roast using a pressure cooker. This method combines the flavours of a traditional roast with the efficiency of a pressure cooker, resulting in a tender and flavourful dish.
Chicken Steam Roast in a Pressure Cooker
Ingredients:
- 1 whole chicken (about 3-4 pounds), cleaned and patted dry
- 2 tablespoons olive oil or melted butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice or vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 cup chicken broth or water
- 2-3 carrots, cut into chunks
- 2-3 potatoes, cut into chunks
- Optional: Fresh herbs (like parsley or cilantro) for garnish
Instructions:
- Prepare the Chicken:
- In a small bowl, mix together the olive oil (or melted butter), soy sauce, lemon juice (or vinegar), honey (or brown sugar), paprika, thyme (or rosemary), cumin, black pepper, and salt.
- Rub this mixture all over the chicken, ensuring it’s well coated. You can also stuff some of the mixture under the skin if desired.
- Sauté Aromatics:
- Set the pressure cooker to the sauté function. Add a bit of oil if needed and sauté the chopped onions until they are translucent and fragrant, about 2-3 minutes.
- Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
- Brown the Chicken (Optional):
- If you prefer a roasted appearance, you can brown the chicken in the pressure cooker. Add a little oil to the pot and sear the chicken on all sides until golden brown. This step is optional but adds extra flavor.
- Add Vegetables:
- Remove the chicken from the pot and set it aside. Place the chopped carrots and potatoes in the bottom of the pressure cooker.
- Pressure Cook:
- Place the chicken on top of the vegetables in the pressure cooker.
- Pour the chicken broth or water into the pot.
- Close the lid and set the pressure valve to sealing. Cook on high pressure for about 25 minutes.
- Release Pressure:
- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes before using the quick release to let out any remaining steam.
- Check Doneness:
- Check the internal temperature of the chicken; it should reach 165°F (75°C). The chicken should be tender and the vegetables should be cooked through.
- Serve:
- Carefully remove the chicken and vegetables from the pot. Let the chicken rest for a few minutes before carving.
- Garnish with fresh herbs if desired and serve.
Enjoy your flavourful and juicy Chicken Steam Roast! It pairs well with a side salad or steamed green vegetables.
