So…it’s expected to be 101 degrees tomorrow.
I have a philosophical objection to the outside temperature being higher than a healthy internal body temperature. If it is over 82 or so I’d just as soon go hide in a basement somewhere. Sadly our house has no basement and no AC. It’s often not needed in Oregon, but when it is…yikes.
The Pirate is from Los Angeles originally, so he came prepared with a portable AC unit when he moved to Oregon. Told you he was a good man! I think I’ll keep him. Said unit keeps our bedroom nice and cool. The kids and I are from Seattle originally. This Willamette Valley heat is NOT. OUR. FRIEND. The Pirate is a little bit better acclimated than we are.
Girl child is visiting her bestie up there this week, so it’s just my men and I for dinner. Tonight I’m going to do a whole chicken in there. We’re usually chicken wimps around here…Girl and Boy Children are a bit chicken-bone phobic. Weird honestly, since if you put a pork rib or plate of wings in front of either of them they’re all over it, but whatever.
Electric pressure cooking is a little different than regular cooking. Seasoning is always a thing in cooking and particularly with something a little lacking in inherent flavor like chicken. You might feel like you have to “overspice” things in the electric pressure cooker in order for your food to taste right. It may seem like you are poisoning your family. You won’t (probably). That fast steamy cooking process just doesn’t give food an opportunity to absorb all the delicious flavor you’re putting in the pot, so you have to go a titch overboard. That’s my theory anyway.
So I have this whole chicken just hanging out in the fridge right now. After a quick rinse and disposal of the stuff in the middle (I know you can make gravy and stuff with it, but I know for a fact I’m just not gonna), I gave it a good rub with some seasonings and let it chill in the fridge for a while (no pun intended). It’ll get a quick saute on both sides to crisp up the skin, then I’ll remove the chicken and put in a little trivet (it comes with your Instant Pot!). This will keep the chicken elevated so it’s not just sitting in the liquid necessary to make the pressure cooker work. It won’t hurt anything to skip that part, but that crispy seasoned chicken skin is gold! It should be done about 45-50 minutes later. I’ve got some elbow macaroni already cooked, so I’ll whip up a nice cool pasta salad to go with it and we’ll be good to go.
Sticky Chicken is often made in the oven for several hours at a really low temperature. The recipe has been around as long as I’ve been adulting, so I’m not sure where it originally came from. This is how I do it…It comes out something like a rotisserie chicken. Low oven temperature is still too hot for my liking here in the fires of hell itself…I mean Oregon…so I’m going to try it in the Instant Pot. You could probably do this with chicken parts as well. Here’s my game plan…I’ll let you know how it goes!
Instant Pot Roast Sticky Chicken
1 whole chicken, approximately 4 pounds or so
1 tablespoon salt
1/2 tablespoon paprika
1/2 tablespoon onion powder
1/2 tablespoon pepper (black or white, either way)
1 teaspoon Adobo seasoning (NOT sauce…this is found in the ethnic section of the grocery store. It comes in with or without pepper, is sort of yellow, and in a shaker bottle. I use Goya brand.)
1/2 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 onion, quartered
3 tablespoons coconut oil
1 cup chicken broth
- In a small bowl, mix together the salt, paprika, onion powder, pepper, adobo, celery seed, and cayenne.
- Rinse the chicken very well with cold water, remove the giblets, and pat dry.
- Rub spice mixture onto chicken, both under and on top of the skin. The more you get those spices in under than skin the better, but try to not rip huge holes in it!
- Put the chicken in a zippy bag and let it hang out in the refrigerator until you’re ready to start cooking (up to 24 hours).
- Turn your Instant Pot onto Saute. When it indicates that it is hot (the display will read HOT), add the coconut oil and let it melt. If you’re at my house, it’s probably already melted lol.
- Put the quartered onion in the chicken cavity. Roll the lemon around on the counter for a minute to release more of the juices, cut in half, and put it in with the onion.
- Place the chicken in the pot, breast side down, and cook for a few minutes or until the skin is crispy. Be careful when you put the chicken in, as the pot is really hot! Flip the chicken over and repeat on the other side.
- Remove the chicken to a plate and set aside. Turn your pot OFF, add the chicken broth and any juices from the plate, place the trivet inside the pot, then put the chicken back in the pot on the trivet.
- Cook on manual for 25 minutes and let the pressure come down naturally. This might take anywhere from another 10-20 minutes so plan accordingly!
- When the pressure valve opens, carefully remove the chicken and let it rest another 5 minutes before serving.
Wish me luck!