Salt baked Chicken (No water added)

By June 14, 2009

chicken picture 299x263 Salt baked Chicken (No water added)

Salt baked Chicken (No water added) cooked in the Instant Pot Electric Pressure Cooker is perfect for parties. This fragrant and tasty dish will make a remarkable party or memorable family time. What you need to do is to prepare ingredients, put them into Instant Pot Electric Pressure Cooker then press the “Poultry” button to cook in fully automated cooking process.

 

Ingredients: 8 servings

  • 1 medium size chicken
  • 1 green onion minced
  • 1 small piece of ginger minced
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons soy sauce
  • 1 tablespoon cooking wine or 2 tablespoons wine

Cooking:

  • Mix the 2 teaspoon salt,  2 tablespoons sugar and seasoned the outside/inside chicken with them evenly
  • Cover the bottom of inner pot with one teaspoon salt
  • Put seasoned chicken, soy sauce, wine into Instant Pot Electric Pressure Cooker
  • Press the “Poultry” button and wait till it is done
  • Turn the chicken over then press the “Poultry” button again

Then the delicious chicken, retaining flavor and nutrition, is ready to be served.

Serving:

  • Cut the chicken into pieces
  • mix ginger and green onion with chicken oil to make a dipping sauce

NOTE: This recipe is specifically for chicken, which typically contains sufficient moisture to create pressure, hence no need to add additional water.

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Comments

51 Responses to “Salt baked Chicken (No water added)”

  1. Ellen says:

    Hi.
    Someone above asked why there was no manual with her IP. Mine came with a very nice manual. I bought mine directly from the company. I’m like you, need a manual instead of using the net. Most people haven’t even opened their manuals & just come here & ask questions.
    I would contact IP and request one. I also got a recipie book and it had a chart in it that told how long to cook things & on what setting.

    [Reply]

  2. Anna says:

    Sorry for the delay. Please contact customer service here: http://support.instantpot.com/ for the copy of the manual or visit http://instantpot.com/benefits/specifications-and-manuals/

    [Reply]

  3. Reed Lucas says:

    Why doesn’t this machine come with an instruction booklet on how to use it? I don’t enjoy having to look up everything on the net.

    [Reply]

  4. Doris Justus says:

    I have used this recipe with no modifications to cook chicken legs and /or thighs. It worked great. I am also wondering why if would not work for pork or beef if you added the additional liquid required for those? This is my favorite pressure cooker recipe.

    Doris

    [Reply]

  5. Joy Wilhide says:

    I tried making this last night and the pressure cooker never built up steam. After resetting the time and no luck again, I added a cup of wine and a cup of bone broth. I set it for 20 more minutes and it was perfect. Not sure what the actually cooking time should be with the added liquids, I will have to experiment.

    [Reply]

    Donna Reply:

    Thank you for the feedback Joy, there are variations in moisture content in chicken available in the marketplace, glad you were able to tweak this to your liking.

    We invite you to join the new Facebook Community where we share tips daily: https://www.facebook.com/groups/InstantPotCommunity/

    [Reply]

  6. Patti says:

    Loved this recipe! I used coconut sugar instead of white sugar and Himalayan pink salt, also placed chicken on a bed of garlic scapes. It was delicious and so was the broth leftover!

    [Reply]

  7. Tam says:

    Well that did not work. You need water! I wasted 35+minutes on this and my daughter is hungry! So am I!!!!!

    [Reply]

    Donna Reply:

    Sorry this did not work for you Tam, and thank you for letting us know.

    [Reply]

    Mark Reply:

    35+ minutes? Did you make a mistake?
    The instructions say to press Poultry TWICE.

    It has to run through on cycle completely, then you have to flip it over and run Poulty a second time.

    You should have been cooking for 60+ minutes, I would think.

    [Reply]

    Donna Reply:

    The “Poultry” program defaults to a 15 minute cook time, so pressing it twice would give a 30 minute total cook time.

    [Reply]

    Mark Reply:

    Great Thanks for the quick reply!!! I wanted to make this as my second recipe – I got my unit yesterday and did ribs in it last night, and the timer came up with 35 minutes on the nose – so figured maybe chicken would be 30ish to 35 minutes. Very surprised that it’s 15, but I guess that is for chicken pieces maybe. Anyway, I literally just got home from work, and am about to fire it up using this recipe. I’ve decided to try a little bit of chicken broth to supplement the initial juices, just to make sure it seals.

    *Crossing fingers*

    KK Reply:

    Hi Donna,
    I’m wondering what you do after the first Poultry setting is done…do you use the quick release method or what? And how do you end the second run thru? Same way? Thanks:)

  8. Barbara says:

    Maybe someone could print the recipe correct, with measurements, and clear directions since everyone is asking the same questions. Just reprint correctly. It’s nice that Instant Pot Staff keeps saying, “Thanks for pointing that error out”… but it would be nicer to see a corrected recipe. This one is driving everyone nuts!

    [Reply]

    Donna Reply:

    We believe the recipe has been corrected, if you find errors please point them out specifically, and they will be corrected. Thanks!

    [Reply]

  9. lily says:

    Hi when I tried the recipe my instant pot kept going off and the displayed showed ovht, why is it overheating?

    [Reply]

    Don Reply:

    Sounds like there wasn’t enough pressure buildup in your case. Make sure the valve is in Seal position. Also you can double up the soy sauce amount. I use 2 tablespoon (not teaspoon) of the Kikkoman Light Soy Sauce and have no problem. Hope that helps.

    [Reply]

  10. Don says:

    For this recipe I mixed szechuan peppercorn with the salt and sugar and rub around the whole chicken (inside and outside) and let it sit for a couple of hours before hand, it worked out great with even better flavor.
    Also, American Test Kitchen has published a no-water added beef short ribs recipe that works in similar fashion. I personally tried it in my Instant Pot (DUO60) and it turned out Very Yumm! (You can find that recipe here: https://www.cooksillustrated.com/recipes/7539-pressure-cooker-asian-style-boneless-beef-short-ribs). Good luck.

    [Reply]

    Donna Reply:

    Don, thank you for the tip, we have now also pinned this recipe to our new and rapidly growing Pinterest account!

    https://www.pinterest.com/instantpot/

    [Reply]

  11. Ellen says:

    I think Instant Pot is foreign made and the person writing the recipes is too. As a former auditor, I find it very distressing to read these recipients wit so many errors it is nearly impossible to follow them. Perhaps they should be previewed by someone other than the author prior to releasing them.
    Just saying…….

    [Reply]

    Ellen Reply:

    Sorry for my own misspelling in the comments above. I’m typing on my Kindle and because it is so sensitive, just pausing the stylus over the ‘add your reply’ button caused it to send before I finished proofreading it completely.
    But, at least I recognized that I made them.

    [Reply]

    playitforme Reply:

    Ellen – Were you an ‘editor’ or an ‘auditor’? Maybe you should go back and edit your own post. *recipient? *wit?
    Just saying…

    [Reply]

    Donna Reply:

    We all make mistakes, we are all just trying to help one another.

    [Reply]

    playitforme Reply:

    Yes, we do. However, when you claim to be an auditor(?) editor(?), and complaining about mistakes as Ellen did, you should at the very least be certain that your comment is mistake free.

  12. basic help says:

    all who own an instapt really need some basic guide lines or recipes

    weight of meat kind of meat amount of liquid exact buttons to push what happens after we push the button? how to go from step to step please help all of us who own an instapot
    how to cook a whole chicken and s\
    boneless chicken breasts and boneless beef roast for example

    [Reply]

  13. Susan Hodges says:

    Hi,
    I am totally confused as there are so many typo errors. Wouldn’t it be better to re- write the recipe. It looks like a good,recipe.
    The manual says that there must be at least 1-2 cups,of liquid to create steam/pressure.
    Is there sufficient liquid for this recipe to work?
    Please advise about liquid issue as. It is noted that another owner has concerns about quantity of liquids for pressure cooking. Thanks.

    [Reply]

    Instant Pot Staff Reply:

    The chicken normally has sufficient moisture to build up pressure. If you’re concerned, you can add half a cup of water with seasoning.

    [Reply]

  14. MikeP says:

    The recipe is good. That being said; this recipe could be much better written. In spite of the Instant Pot Staff comments it’s still not fully corrected, nor very clear, and not easy to follow. They need specific measurements for the ginger. They need to correct the buttons to use.

    I cut up the chicken before putting it in the pot because I misread the recipe. I ran it for 35 minutes on the meat setting and cancelled the last 5 minutes for a total run time of 30 minutes. I didn’t run a second cycle since I had mistakenly cut up the chicken before cooking. When I opened the lid there was a LOT of liquid after cooking the 30 minutes though. You definitely don’t have to worry about having enough liquid. Having that much liquid might give people the impression that the chicken was boiled but its not really boiled. Its more like its been in a slow cooker for 8 hours and falling off the bone. I noticed that when I opened the lid the chicken skin looked very white and not very appealing. But once it had been taken out of the pot and sat for a few minutes the chicken turned a more brownish color and looked more appealing. In spite of the appearance taste was great. I tasted like slow-cooker chicken.

    [Reply]

  15. penny says:

    can you use a frozen whole chicken for this?

    [Reply]

    Instant Pot Staff Reply:

    It’s better thaw the chicken first

    [Reply]

  16. SJ Roragen says:

    I will be trying this recipe, but mostly am so glad for the pasta instructions. Off to cook spaghetti right now! :)

    [Reply]

  17. DonnaDewey says:

    Will you be introducing new recipes soon?

    [Reply]

  18. COOKING PASTA IN THE INSTANT POT.
    Things You’ll Need

    Water
    1 Tbsp. vegetable oil
    Pasta

    1
    Place the pasta you are cooking in the inner pot of the pressure cooker. The pasta will almost double in size when cooked–never exceed the half-full mark in the pressure cooker.

    2
    Add enough water or broth to barely cover the pasta in the pressure cooker pot. Cooking pasta in a pressure cooker requires only the amount of liquid that the pasta absorbs to become soft, so don’t add too much liquid.

    3
    Add one tablespoon of vegetable oil to reduce foaming of pasta and clogging the cooker’s valve. This is especially important when cooking pastas without meat.

    4
    Place the pasta and water-filled inner pot in the pressure cooker’s main pot. Place and lock the lid over the cooker.

    5
    Select the high-pressure setting and program your cooking time manually. Cooking time varies depending on the shape and amount of pasta you are making. For example, cooking an eight-ounce package of dried fettuccine will take six minutes,Elbow macaroni 6 mins.

    6
    Use the quick-release function on your cooker to reduce pressure once the timer goes off. It is crucial for your safety to follow your cooker’s manufacturer instructions for pressure release before opening the lid. I switch the steam to venting, and press cancel when pasta is done Once safe,remove lid and serve.

    If your going to use pasta for salads do not rinse. Take out of pot and let it cool naturally. Perfect pasta everytime

    [Reply]

  19. Ive been using my Instant Pot that I just received. Since its 40C or 110F outside I wanted a hot meal. I use whatever meat is on sale and freeze it. I took out 2 chicken legs frozen,put 2 tablespoon of oil on bottom then chicken legs, then my favorite BBQ sauce. Using the poultry cycle,set the time for 15 mins,pressure high.In 15 mins, chicken legs were unthawed and cooked,legs were browned on the bottom, chicken fell off the bones,tender,and moist. I took out 4 European Cut steaks frozen,used meat button,put in abit of oil in botton of pain,then added the steaks,adjust time to 15 mins.,High pressure,the steaks were cooked, vent quickly, put brown steaks ontop of others at bottom. I added BBQ sauceon frozen beef steaks. After 15 mis. I added the Asian frozen veggies for 3 mins. Supper was delicious and kitchen wasnt hot. I never added water since moisture came from cooking fozen meat. I love my Instant Pot especially these really hot days.

    [Reply]

  20. Barbara Ellsworth says:

    I used the meat/stew cycle and there was no pressure at all even though it said pressure on the controls. It just boiled everything. What did I do wrong???

    [Reply]

    Instant Pot Staff Reply:

    Hi Barbara,

    You may have too much liquid in the sauce/spice.

    [Reply]

  21. joe says:

    I was wondering about the meat/stew and meat/chicken buttons from the recipe above. Is there a differential, should the meat/stew be used twice or should the meat/chicken be used the second time? Is the meat/chicken the poultry button?

    [Reply]

    Instant Pot Staff Reply:

    Hi Joe,

    It’s a typo. The function used in this recipe is “Meat/Stew”. Thank you for pointing it out. We have corrected the description.

    [Reply]

    joe Reply:

    Thank you! Keep up the good work and recipes….

    [Reply]

    Tomasz Reply:

    fix it!:
    Press the Meat/Stew button and wait till it is done
    Turn the chicken over then press the meat/chicken button again

    [Reply]

  22. Doris Justus says:

    I am wondering about cooking other meats using this recipe? Would the only consideration be trying for about the same weight as an average chicken? I cook what’s on sale and whole pork butt is on sale this week.
    Doris Justus

    [Reply]

    Instant Pot Staff Reply:

    Hi Doris,

    Chicken has high moisture content than other meat. So this recipe works for chicken only. We haven’t heard and seen any report of success in cooking other type of meat.

    [Reply]

  23. Tina M says:

    Will someone please address the “sugar” question above! This recipe looks good and I’d like to try it. The ingredient list says 2 tablespoons but the instructions only have you use 1 teaspoon to season the chicken. The instructions do not say when to use the remaining 5 teaspoons.

    [Reply]

    Instant Pot Staff Reply:

    Hi Tina,

    Thanks for pointing out the typo. It’s corrected.

    [Reply]

  24. Fannie says:

    I used this recipe the other day and had a few questions…

    “Press the Meat/Stew button and wait till it is done
    Turn the chicken over then press the meat/chicken button again”

    I cooked the recipe using the “meat/stew” button and when it was done I opened the pot to try and turn the chicken over to do the second “poultry” button but what I found out was that the chicken was already done after the first “meat/stew” button.

    So I want to know… are we suppose to use the “meat/stew” button the first time around or was that a typo and it was suppose to be the “poultry” button instead?

    Also the recipe calls for 2 tbsp sugar but going over the instructions, it only calls for 1 tsp sugar to coat the chicken.

    What do we do with the rest of the sugar, ginger and green onion? I ended up throwing them all in the pot because I didn’t know what to do with it.

    [Reply]

    Josh Reply:

    Per the recipe: “Serving:

    Cut the chicken into pieces
    >>>mix ginger and green onion with chicken oil to make a dipping sauce<<<"

    [Reply]

    Fannie Reply:

    Not sure what you are quoting. But the serving portion does not address the additional sugar. The ginger green onion and chicken oil is to make the dipping sauce. That doesn’t require sugar, only salt but the recipe already has a lot of salt so there is no need to add additional salt.

    Again… I was asking about the additional sugar in the recipe that was not addressed.

    BTW, InstantPot can you address the “meat/stew” issue above. When I cooked this, I didn’t have to press the “meat/stew” button again. It was already to soft to move around. Is this recipe made for the IPLUX60?

    [Reply]

    Fannie Reply:

    Oh sorry Josh… I see that I did ask about the rest of the ginger and green onion. LOL

    But again… Need an answer on the sugar.

    [Reply]

    Sergio Reply:

    I noticed the same thing. Pressed meat/stew. And then I opened it to do a second cycle. And the chicken was already done. I haven’t seen an answer to this post yet as if it needs to be turned over and run meat/stew again. The chicken was already falling off the bone.

    [Reply]

  25. naughtydog says:

    It says right in the manual to use a minimum of 1cup of water to pressure cook for safety reasons.
    Not sure this recipe is safe without water.

    [Reply]

    Instant Pot Staff Reply:

    Yes, the recipe is safe. The moisture in the sauce/spices and the chicken is sufficient to seal the cooker.

    [Reply]

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