I have only recently discovered the pressure cooker. Wonderful things! Things that I used to slow cook for 6 hours, I can now pressure cook for 15 minutes…fantastic!!!
I used to be afraid of pressure cookers. My mother had one when I was young, and she used to use it to make vegetables. And they would come out this sodden, grey mass of yuck, that looked like poo and didn’t taste much better. So I thought all pressure cookers did this. (Far be it from me to cast judgement on my mother’s culinary abilities).
About a year ago I bought myself a slow cooker / pressure cooker combo. I only used the slow cooker. But a friend, who also has one, convinced me to try the world of super fast pressure cooking. So I did. And the results are brilliant!
Roast chicken, in half an hour.
Ok, so its not as crispy as if I did it in the oven, but its pretty darn fine. I’m sure I could put it in the oven for ten minutes and crisp it up if I felt so inclined. Still saved myself an hour or so.
I eat a high protein diet….I just don’t do well on a carb-based diet. We’re all different. I also have multiple food allergies, so I tend to eat whole foods. Like, an apple, or a peach, or a chunk of cooked chicken. The fewer the ingredients, the easier it is for me to manage my food allergies.
So I always keep a roast chicken in the fridge. Easy, quick snack or meal. But roasting a bird takes time…and preparation. I often forget, or I don’t have an hour and a half to wait.
So I tried it in the pressure cooker, and 30 minutes later I had tender, juicy, delicious chicken! Great as is, or to throw into a pasta dish, for the kids to put on sandwiches, anything.
So here’s the recipe.