From Freezer to Instant Pot--The Cookbook by Bruce Weinstein & Eric Medsker

Author:Bruce Weinstein & Eric Medsker
Language: eng
Format: epub
Publisher: Little, Brown and Company
Published: 2019-07-15T16:00:00+00:00

One 28-ounce can whole tomatoes packed in juice (3½ cups)

1 cup chicken broth

2 teaspoons stemmed and minced fresh oregano leaves, or 1 teaspoon dried oregano

2 teaspoons stemmed fresh thyme leaves, or 1 teaspoon dried thyme

1 teaspoon mild smoked paprika

½ teaspoon table salt

Up to ½ teaspoon red pepper flakes

2 pounds frozen boneless skinless chicken thighs

1¾ cups raw white basmati rice (see here)

1 cup frozen peas or shelled fresh peas

1. Drain the liquid from the canned tomatoes into a 6- or 8-quart Instant Pot (reserving the whole tomatoes for step 4). Stir in the broth, oregano, thyme, smoked paprika, salt, and red pepper flakes. Set the pot’s rack (with the handles up) or a large, open vegetable steamer in the broth mixture. Place the blob of frozen chicken thighs on the rack or in the steamer. You can try to break the chicken up into a few pieces (see here, step 1, for an idea of how to do that) or slant the clump on its side against the pot’s insert. Lock the lid onto the pot.

2.

Set the machine for: PRESSURE COOK

Set the level for: MAX

The valve must be:

And set the time for: 8 minutes with the KEEP WARM setting off

If necessary, press: START

Set the machine for: POULTRY, PRESSURE COOK, or MANUAL

Set the level for: HIGH

The valve must be: Closed

And set the time for: 10 minutes with the KEEP WARM setting off

If necessary, press: START

3. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use kitchen tongs, silicone cooking mitts, or thick hot pads to remove the rack or steamer from the pot, letting the thighs fall into the liquid below. Separate any thighs stuck together into individual pieces.

4. Use clean hands to crush the reserved whole canned tomatoes into the cooker. Stir in the rice and peas. Lock the lid back onto the pot.

5.

Set the machine for: PRESSURE COOK

Set the level for: MAX

The valve must be:

And set the time for: 10 minutes with the KEEP WARM setting off

If necessary, press: START

Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL

Set the level for: HIGH

The valve must be: Closed

And set the time for: 12 minutes with the KEEP WARM setting off

If necessary, press: START

6. Again, use the quick-release method to bring the pot’s pressure back to normal—but this time, do not open the pot. Set it aside with the lid on but the pressure valve open for 10 minutes. Unlatch the lid and open the cooker. Stir the contents of the pot until everything’s uniform. Serve hot.

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