INGREDIENTS
- 2 tablespoons butter
- 3 – 4 lb whole chicken giblets removed
- 2 teaspoons seasoned salt
- 1 cup Progressoâ„¢ unsalted chicken broth from 32-ounce carton
- 3 tablespoons cornstarch
- 3 tablespoons Water
INSTRUCTIONS
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On Instant Potâ„¢, select SAUTE; adjust to normal. Melt butter in insert. Rub chicken all over with seasoned salt, and place in insert, breast side down; sear 4 to 6 minutes or until browned. Turn and sear on back side 2 to 4 minutes longer; using tongs, transfer to plate. Select CANCEL.
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Carefully place rack in insert. Add broth. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 20 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165 °F using instant-read thermometer. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
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When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.
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Select SAUTE, and adjust to normal; heat liquid to simmering. In small bowl, beat cornstarch and water with whisk; stir into liquid and cook 1 to 2 minutes, stirring constantly, until thickened.
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Carve chicken; serve with gravy.
Source:- Cosorithis