Posts tagged: Place Lid

Spicy Honey Chicken

By , December 2, 2012

Submitted by Robin R.

Spicy Honey ChickenIngredients:

  • 8 boneless skinless chicken thighs, about 2 lbs
  • Glaze
  • 2 t granulated garlic
  • 2 t chili powder
  • 1/2 t onion powder
  • 1/2 t coriander
  • 1 t cumin
  • 1/2 C Honey
  • 1 Tablespoon Cider or Balsamic Vinegar


  • Preheat oven to 400 degrees or preheat gas grill or prepare briquets for grilling
  • Place chicken thighs in Instant Pot. Do not add liquids, the chicken will produce plenty of broth for the Spicy Honey Sauce.
  • Place lid on and press the POULTRY button.
  • When Instant Pot signals that the chicken is finished cooking, remove lid and place chicken on a baking sheet. Then place chicken in oven or on the grill for 15 minutes or until skin is crispy.
  • Remove chicken from oven or grill and set aside in a baking dish to keep warm.
  • While chicken is in the oven or on the grill, strain the chicken broth into a bowl, place broth back into the pot, push SAUTE button.
  • Add honey, Balsamic or Cider vinegar and seasonings to the chicken broth. Stirring occasionally, simmer the sauce  until it thickens and coats a spoon like syrup, may take from 10-15 minutes.
  • After sauce has thickened, turn pot off, adjust seasonings to your taste and pour the sauce over the chicken, coating each piece evenly.

We serve with multi-grain rice and a salad or vegetable.

InstantPot Pork Carnitas

Submitted by Dana.

Serves: 6 – 8


  • 1 tablespoon ground ancho chili powder
  • 2 teaspoons ground chipotle chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander
  • ½ teaspoon oregano
  • 1 tablespoons salt
  • 3 – 4 pound pork shoulder roast
  • 2 tablespoons coconut oil
  • 1 bottle of beer, lager is best
  • Juice of 2 oranges
  • 1 onion, quartered
  • 3 cloves garlic
  • 2 bay leaves


  1. Combine the ancho chili powder, chipotle chili powder, cumin, coriander, oregano, and salt in a small bowl. Take the pork out of its netting, cut into 2 inch cubes and rub the spice mixture all over, getting into all the nooks and crannies.
  2. Using the Sauté setting on your InstantPot, melt 2 tablespoons coconut oil. Brown the meat on all sides in 3 – 4 batches. Remove browned pieces of meat and set aside.
  3. When all the meat has been browned add the beer and orange juice to the pot. Scrape up all the browned bits from the bottom of the pot. Add the onion, garlic and bay leaves to the pot and place the pork pieces on top.
  4. Place lid on the InstantPot, lock into place and press the Meat/Stew button.
  5. When done, remove the roast from the pot, leaving the cooking liquid. Turn the InstantPot back to sauté and allow the cooking liquid to simmer until it has been reduced by half.
  6. Heat your Broiler Oven to High
  7. While the liquid is reducing, shred the meat with 2 forks. Place on a parchment lined sheet pan. When the liquid has reduced, turn off the pot, spoon some of the reduced cooking liquid over the shredded pork. (Just enough to keep the meat from drying out too much) Broil the meat until crisp and brown.
  8. Serve on a platter with guacamole, lime wedges, salsa and a basket of hot tortillas.

Lemon Chicken Dinner All-in-One

By , March 18, 2012

Submitted by Linda M.
Lemon Chicken Dinner

  • 2 Chicken breasts
  • 1-2 T. Olive oil
  • 2 T. Flour
  • 1/2 t. Salt
  • 1/2 Lemon, sliced
  • 1 1/2 T. Brown sugar
  • 1 1/2 T. Ketchup
  • 1/2 T. White vinegar
  • 1/2 t. Lemon zest
  • 1/2 Lemon, juiced
  • 1/3 c. Frozen lemonade concentrate


Mix together salt and flour, coat chicken. Pour oil into Instant Pot liner. Arrange lemon slices in single layer in bottom of pot. Place chicken breasts on top of lemon slices and turn pot on ‘saute’. Brown chicken on both sides while singeing lemons into chicken. When done browning, place chicken breasts into stainless steel or ovenproof bowl that fits in Instant Pot. Mix remaining ingredients together to make sauce and pour over chicken. You can discard the lemon slices or use them on top of the chicken dish for presentation. You can add your choice of fresh vegetables to this bowl at this time, if you like, such as green beans, broccoli, asparagus, etc.

Next, in bottom of Instant Pot, with pan drippings, add 1 cup of rinsed, white jasmine rice and 1 1/2 cups of water. Stir and place rack inside of pot and place bowl with chicken, sauce, and vegetables on top of rack. Place lid on Instant Pot with vent in sealing position and press the ‘rice’ button to steam your whole meal. When program is complete, your entire meal is ready.

I’ve included the thermometer reading in the photo so that you could see for yourself that the chicken more than reached proper temperature for poultry even in this short of time.

Chicken Broth Recipe

By , February 21, 2012

Submitted by Laura.


  • 3 pounds chicken parts (backs, necks wings, etc.)
  • 1-1 quart zip bag full of vegetable trimmings.
  • As I chop veges, I keep the trimmings in a zip bag in the freezer until I’m ready to make broth. I use things like:
    • Onion skins
    • Shallot skins
    • Garlic skins
    • Celery trimmings
    • Carrot trimmings and peels
    • Herb scraps like parsley stems
  • Salt and pepper to taste
  • 1 bay leaf
  • Water


Fill pot with chicken, vegetables, salt and pepper, and bay leaf. Add water to cover plus 2 inches. Do not overfill pot!

Place lid on pot and set pressure cooker for 30 minutes on high pressure. Let steam release naturally when time is up. After lid is unlocked, take out contents of pot and stain in colander.