Monday, March 27, 2017

Instant Pot: Roman Style Chicken

Print
Chicken is a favorite protein to cook with since there are so many ways to prepare it. There never seems to be a shortage of chicken recipes and I'm always happy to try new ones to test out. This recipe for Roman Style Chicken was delicious in the Instant Pot! Bone-in chicken is browned and then braised with bell peppers, bacon, garlic, tomatoes and wine. To finish it off, salty capers and fresh Italian parsley are tossed in to add some bright notes to the rich, pressure-cooked flavors.



This chicken recipe comes from Giada De Laurentiis and it was a pretty popular one on the Food Network site. It rated pretty high and it's no wonder - it really is good!  I added artichoke hearts to the dish for another dimension of flavor and it worked nicely with the other ingredients. This dish was served with caramelized cremini orzo and a light green salad. If you don't have an Instant Pot, you can get the slow cooker/crockpot recipe version here!



Roman Style Chicken
recipe adapted from Giada De Laurentiis

4 skinless chicken breast halves, with ribs

2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/2 teaspoon garlic powder
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 slices bacon, chopped
2 cloves garlic, chopped
1 cup artichoke hearts
1 (15-ounce) can diced tomatoes, undrained
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves



In your Instant Pot:


Plug in the IP with insert set in place.


Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder.


Press SAUTE on the IP and add the olive oil. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.


In the now empty IP, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes. 


Add the garlic and cook for 1 minute or until fragrant.


Add the artichokes, tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 7 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 7 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 7 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 5:00 (which is 5 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Just before serving, add the capers and parsley; stir to combine and serve.




Friday, March 24, 2017

Instant Pot: Chicken Enchilada Soup

Print
It's been awhile since I made some soup and after going through my recipe archives, I came across this delicious Chicken Enchilada Soup. It's everything I love about chicken enchiladas all in a bowl! Boneless, skinless chicken breast slowly simmers in a soup of enchilada sauce, chicken broth and milk. Joining in the mix are kidney beans, tomatoes, sweet corn, onions and bell pepper. This is a hearty soup of a Mexican favorite dish!


Making soup couldn't be any easier with the use of my Instant Pot! This dish comes together quickly and easily by combining everything in the Instant, allowing it to pressure cook for a few minutes and viola - delicious magic! The star of this dish is the enchilada sauce. Originally, red enchilada sauce was used but I adapted the recipe to use green enchilada sauce instead. Also, to help thicken this soup, a roux of butter and flour was part of the original recipe. To make it slightly different and gluten free friendly, I used a slurry of cornstarch and water, which not only thickened the soup but gave it a nice sheen. If you don't have an Instant Pot, get the slow cooker/crockpot recipe version here!


Chicken Enchilada Soup
recipe adapted from So Tasty, So Yummy

1/2 cup chicken broth
1 can (15 ounce) dark kidney beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 can (14.5 ounce) sweet corn, drained
1/2 cup onion, chopped
1/2 cup bell pepper, diced
1 bottle (16 ounce) green enchilada sauce
2 whole boneless, skinless chicken breasts
1 1/2 cups milk
3 tablespoons cornstarch
3 tablespoons cold water

Garnish:
shredded cheese
sour cream
diced avocado
crushed tortilla chips


In your Instant Pot:

Plug in the IP with insert set in place.


Add the drained beans, tomatoes, corn, onion, bell pepper, green enchilada sauce and chicken broth; stir to combine.

Add the 2 whole chicken breasts into the IP. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 5 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 5 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 10 (which is 10 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove the chicken breasts from the IP and chop into bite sized pieces. Add milk chopped chicken and back into IP; stir.

Combine the cornstarch and water in a small bowl and whisk to make a slurry; stir mixture into the soup to thicken slightly and warmed through.

To serve, ladle into bowls and top with your choice of garnishes.



Thursday, March 23, 2017

Instant Pot: Chipotle Lime Carnitas

Print
Ever since we visited Arizona a few weeks ago, I've been craving southwest flavors. So naturally, tacos have been on my mind. Rather than doing the usual chicken or beef tacos I typically make to satisfy a craving, I opted to go the pork carnitas route. For these Chipotle Lime Carnitas, I let my Instant Pot do all the work of gently pressure cooking pork with the flavors of tangy fresh lime and smoky chipotle peppers. The result is a wonderful filling for tacos, burritos, enchiladas and more...



Pork carnitas are probably my favorite filling for tortillas. The key thing about carnitas is making sure to choose the right cut of pork - only pork shoulder or pork butt will do. These cuts do take time to cook in order for them to be tender. For this recipe, I took a large boneless pork shoulder roast and cut it into smaller pieces. This makes it easier to brown on all sides before pressure cooking. The browning adds color and a depth of flavor so don't skip this step! After that, onions and garlic are sauteed before the Instant Pot does its magic. This recipe makes a good amount and you can use the pork for various dishes aside from the usual tortilla filling. Try using it in a casseroles, a topping for baked potatoes, or even serve it on it's own over rice. If you don't have an Instant Pot, you can get the slow cooker/crockpot recipe version here!



Chipotle Lime Carnitas
recipe adapted from Food

1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon garlic powder
3 pounds boneless
 pork shoulder or pork butt, cut into 3-4 large pieces

tablespoon vegetable oil, divided
1/4 teaspoon cumin
medium onion, minced
garlic cloves, peeled and minced
1 (14 ounce) can diced tomatoes, undrained
sprigs fresh oregano or 1/2 teaspoon dried oregano 
whole cloves 
bay leaf 
chipotle pepper, canned in adobo sauce
tablespoon adobo sauce, from canned chipotle peppers 
juice from 2 limes
1 cup water or chicken broth 

For serving:
tortillas
your desired taco toppings




In your Instant Pot:


Plug in the IP with insert set in place.


In a small bowl, combine 1 tablespoon salt, 2 teaspoons freshly ground black pepper and 1 tablespoon garlic powder. Rub mixture all over the pork shoulder or pork butt pieces


Press SAUTE and add 2 tablespoons of oil. When hot, add the seasoned pork a few pieces at a time and brown on most sides for some color. Remove from pot and transfer to a plate. Continue browning the remaining pork pieces and transfer to a plate.


Add another 1 tablespoon oil to the now empty IP. When hot, add the minced onions and garlic; saute until softened.


Return the browned pork back to the IP.. Add the tomatoes, oregano, cloves, bay leaf, chipotle pepper, adobo sauce, lime juice and water (or chicken broth) and stir. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 60 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 60 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 60 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 15 (which is 15 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Remove the pork from the IP and transfer to a large platter. Shred the pork with 2 forks and serve in tortillas, topped as desired. 

Wednesday, March 22, 2017

Instant Pot: Smothered Chicken & Mushrooms

Print
I've been testing some crockpot recipes lately and converting them for the Instant Pot and enjoyed this dish for Smothered Chicken & Mushrooms. Creole seasoned chicken is lightly fried and blanketed in a savory mushroom and tomato sauce with bacon, mushrooms and garlic before pressure cooking. The result is a flavorful, hearty and comforting dish perfect for an easy weeknight meal or even for guests.



This is an easy dish to prepare with little effort with the Instant  to do most of the work! Season the chicken breasts and fry lightly for a bit of color. Next, sauté bacon, mushroom and garlic for some depth of flavor. The last step is combining tomato sauce and cream of mushroom soup to create a gravy that smothers the chicken, imparting serious flavor and richness. Leave it to your Instant Pot to let the magic happen in just an hour before dinner! If you don't have an Instant Pot, you can get the slow cooker/crockpot recipe version here!


Smothered Chicken & Mushrooms
recipe adapted from Creole Contessa

1 tablespoon creole seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper

8 chicken thighs or breast, bone-in, skinless
1/2 cup flour
2 tablespoons + 1/4 cup olive oil, divided
4 slices of bacon, diced
3 cloves garlic
8 oz sliced mushrooms
1 cup chicken broth
1 cup tomato sauce
1 small can cream of mushroom soup
1/2 bunch fresh parsley, minced to garnish




In your Instant Pot:


Plug in the IP with insert set in place.



In a shallow dish, combine the Creole seasoning, garlic powder, onion powder, black pepper and set aside.
Place chicken in a large bowl and coat with 2 tablespoons of olive oil and the seasoning blend, mix well. Lightly flour chicken and set aside.

Press SAUTE on the IP and add the remaining 1/4 cup of olive oil. Once hot, brown the seasoned chicken in batches, for about 3 minutes on each side. When all chicken has been browned, return all chicken into IP.

Add bacon, mushroom and garlic to IP; saute for about 5 minutes. 

Add chicken broth and tomato sauce; mix well. 
Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 20 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 20 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 20 minutes, allow your IP to naturally release pressure for 5 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 5:00 (which is 5 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Add the cream of mushroom soup to the IP and stir; allowing to warm through.

Transfer chicken to serving dish and garnish with parsley on top if desired. Serve over hot rice or potatoes.

Tuesday, March 21, 2017

Instant Pot: Balsamic Beef Stew

Print
Interestingly, we received more snow in the month of March this year than we did in January and February combined here in Chicagoland. As a result, I've been whipping up more comfort food fare to warm up with this month. I recently made this Balsamic Beef Stew,  which is a slight twist on the classic beef stew in which a touch of balsamic vinegar is added just before serving for a nice and complex flavor...


Beef stew is one of those dishes I really enjoy making on chilly days. The slow braising on the stovetop makes for amazing aromas that waft through the house. This was especially easy to make because it involved only browning the beef, throwing in some aromatics and letting time to it's magic over a low flame. As much as we enjoyed the crockpot version, I tried it out in our Instant Pot with great results! We loved this over creamy mashed potatoes and leftovers were great over rice! If you don't have an Instant Pot, you can get the slow cooker/crockpot recipe version here!


Balsamic Beef Stew
recipe from Williams Sonoma

  • 3 tablespoons. all-purpose flour or GF flour blend
  • 1/2 teaspoon salt, plus more, to taste
  • 1/2 teaspoon freshly ground pepper, plus more, to taste
  • 2 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
  • 3 tablespoons canola oil
  • 1 large red onion, sliced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 cup full-bodied red wine
  • 2 cups beef broth
  • 2 tablespoons balsamic vinegar
  • 1 1/2 cups frozen peas and carrots



In your Instant Pot:

Plug in the IP with insert set in place.


Season the beef with salt and pepper and dregde in flour to coat. Shake off any excess.


Press SAUTE and add the oil into the IP. When hot, add the seasoned & coated beef in batches to the IP in a single layer and brown on all sides. Remove browned beef from IP and transfer to a plate; set aside. Repeat with remaining beef.

After all the beef has been browned and removed from the IP, add the onions and garlic to the IP and sauté until softened, about 5 minutes. Stir in the bay leaves, wine and broth, scraping the bottom and sides to deglaze.

Add the browned meat back into the pot along with any juices from the plate. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 25 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 25 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 25 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 10:00 (which is 10 minutes since the IP has beeped) all pressure should have naturally released. If not, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Stir in the balsamic vinegar, frozen peas and carrots; allowing them to warm through then serve.

Monday, March 20, 2017

Instant Pot: Coffee & Chile Short Ribs

Print
Ribs. I'm not talking about the kind slapped with bbq sauce that are finger licking good. I'm talking about the more refined sibling - English short ribs. These are probably my favorite beef cut (next to ribeyes) because of the amount of flavor they have. They may take hours on end to prepare traditionally but in an Instant Pot, that succulent bite is only moments away. I came across an interesting combination of ingredients in a short rib recipe. Needless to say, these Coffee & Chile Braised Short Ribs were amazing. Who knew coffee and chile would work so well together?...



Thanks to my Instant Pot, these ribs came out perfectly tender with very little effort and time on my part. I prepared the recipe with a few substitutions and measurement adjustments to suit my tastes but overall this comes together very quickly. Don't let the list of ingredients fool you! Half of the ingredients are whizzed in a blender to create a chile sauce while the ribs are browned before placing in the Instant Pot. The chile sauce and brewed coffee are poured over the ribs and then you walk away. Before you know it, dinner is on the table and a delicious one at that! I served this over garlic mashed Yukon potatoes, and roasted carrots and asparagus.If you don't have an Instant Pot, you can get the slow cooker/crockpot recipe version here!


Coffee & Chile Short Ribs
recipe adapted from Epicurious

4 dried ancho chiles, stemmed, seeded, and ribs discarded
2 cups boiling-hot water
1 medium onion, chopped
3 garlic cloves, coarsely chopped
1 tablespoon finely chopped canned chipotle chiles in adobo plus 1 teaspoon adobo sauce
2 tablespoons pure maple syrup
juice of 1 lime
3 teaspoons salt, divided
3 lb beef English short ribs 
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon vegetable oil
1 cup brewed coffee




In your Instant Pot:

Soak ancho chiles in a bowl with boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt; set aside.


Plug in the IP with insert set in place.

Pat ribs dry and sprinkle with pepper, garlic powder and remaining 2 teaspoons salt.

Press SAUTE on IP; add oil into IP and when hot,  add seasoned ribs. Brown ribs in batches, turning occasionally. Once all ribs have been browned, return all ribs into IP.

Pour the coffee and pureed chile mixture into the IP over the ribs.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 40 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 40 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 40 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 15 (which is 15 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Transfer ribs to serving dish and serve with your favorite side dishes!

Friday, March 17, 2017

Instant Pot: Sticky Wings

Print
Appetizers are one of my weaknesses. I can easily make a meal out of appetizers and after a long day, sometimes enjoying various appetizers are just as enjoyable as a traditional dinner. Hands down, chicken wings are my favorite appetizer and I don't think I can ever get sick of them. Besides,  since it's March Madness week and my husband suggested  making wings for dinner. These Sticky Chicken Wings are coated and pressure cooked with a sweet and savory sauce before getting broiled for a nice texture. These are definitely finger-licking good!...


For this dish, I prepared parts of the recipe in advance to save on time. I combined the sticky sauce with the chicken in a gallon sized storage bag. Then I prepared the glaze and kept that in a small storage container. When it was time to make the dish, I just placed the contents of the gallon sized storage bag into the Instant Pot and let it cook. Once done, it was time to broil and I transferred the wings to a prepared baking sheet, glazed them with the prepared glaze I made in advance and broiled away. Having everything prepped as much as possible really makes life so much easier! You can even freeze the contents of the gallon sized storage bag for a future freezer meal. In that case, just defrost the night before and then cook in the morning.

What I love about this recipe is how the wings have a sweet flavor but that kick of heat (if using cayenne) gets you right at the end. They're truly addicting wings and make for a great and easy to prepare appetizer or game day! If you don't have an Instant Pot, you can get the slow cooker/crockpot recipe version here!


Sticky Wings
recipe from Slow Cooker Revolution

3/4 cup packed dark brown sugar, divided
1/4 cup soy sauce (or gluten free tamari)
2 tablespoons minced fresh ginger
4 cloves garlic, minced
pinch of cayenne pepper (optional)
4 pounds chicken wings or drummettes
Salt and pepper to taste
1/2 cup water
1/4 cup tomato paste
green onions, thinly sliced for garnish



In your Instant Pot:

Preheat your oven to 400 degrees. 


Plug in the IP with insert set in place.


Combine 1/4 cup brown sugar, 1 tablespoon soy sauce/tamari. ginger, garlic, and cayenne pepper in the IP.

Season the chicken with salt and pepper and add to the IP. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 5 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.


When the IP beeps after pressure cooking for 5 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

When the display reflects 10:00 (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.


Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Transfer the chicken wings from the IP onto a foil or parchment lined baking sheet.

Combine the remaining sugar, water, tomato paste, remaining soy sauce/tamari and a pinch of cayenne (optional) in a bowl to create the glaze. Brush the chicken with the glaze mixture.

Bake chicken in preheated oven until lightly charred and crisp, about 10-15 minutes. Flip the chicken over and brush with the remaining mixture and continue to broil until charred and crisp on the second side, about 5-10 minutes.

Serve hot and garnish with green onions if desired.




Subscribe to Feeds
Follow Me on Twitter
Add in Facebook