Instant Pot Garlic and Sherry Chicken


And now it seems that I have started an Instant Pot craze among my friends. Since I started posting Instant Pot recipes my friends have gradually been won over and I think more than 10 have already invested in their own Instant Pots. I seriously think I should be paid a commission or become a distributor for this product. 

But the reason I really love the pot is the sheer speed of cooking and the low level of clean up after that. It is awesome to be able to pop things into the pot and just walk away. It’s also a far cry from the pressure cooker I remember my mom having when I was a child, whose banshee like shriek opening up the pressure valve would freak me out. So today we had no plans for lunch, but since my helper had worked hard making a giant dinner for cell group folks the night before, I figured that this would be a quick Instant Pot lunch. 

One of the fastest things to cook in the Instant Pot is poultry or fish. This dish literally took less than 30 minutes to put together. It also allowed me to use ingredients that had been sitting in my pantry for a while, such as capers and sherry. I can imagine throwing in olives, sundried tomatoes and perhaps even anchovies into this kind of dish. The frightening amount of garlic may seem a little intimidating but somehow it works well with the salty, slightly sour overtones of the gravy. Amazing flavour bomb!

Instant Pot Garlic and Sherry Chicken

  • Servings: 6
  • Difficulty: Super Easy
  • Print

Ingredients

  • 6 drumsticks, thawed
  • 35-40 cloves of garlic (from 3 bulbs), peeled
  • 1 tbsp capers
  • 100 ml sherry
  • 100 ml chicken stock
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil

Method

  1. Put the Instant Pot into sauté mode and heat up the olive oil. Put the chicken drumsticks in and brown all over.
  2. Add the sherry, chicken stock and red wine vinegar. Stir in the capers. Ensure the chicken pieces are immersed in the cooking liquid.
  3. Close the pot and seal the pressure valve. Pressure cook for 15 minutes.
  4. Do a quick pressure release and add the garlic into the pot. Pressure cook for another 5 minutes.
  5. Do quick pressure release and remove the chicken drumsticks and place in a casserole dish. With an immersion blender, blend the garlic in the sauce. Pour the gravy over the chicken and serve hot. This is good on its own or on a bed of cauliflower rice.

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