INSTANT POT INDIAN WHOLE CHICKEN ENJOY DAN:

              INSTANT POT INDIAN WHOLE CHICKEN by CHEF DAN:

Makes 6-8 cups

RUB:

2-tablespoons EACH coriander seeds & ground turmeric

1-teaspoons ground cumin

1-tablespoon EACH cardamom seeds, whole black peppercorns

1-teaspoon EACH fennel seeds, mustard seeds, & red pepper flakes

DIRECTIONS:

In a cast-iron skillet heat seeds over low-heat, when they start popping remove from heat.

When cool place in spice grinder and grind into a powder.

INGREDIENTS:

1-lemon quartered

1-tablespoon butter

1-onion, quartered

2-carros, cut into 2-inch pieces

2-celery ribs, cut into 2-inch pieces

4 garlic cloves

1-cup broth

DIRECTIONS:

1.   Place lemon in the cavity of the chicken

2.   Remove the bag of giblets.

3.   Place chicken on a plate and message rub over the chicken & under the skin.

4.   Select SATUE mode & when it reads HOT, add butter and let melt.

5.   Then add chicken breast side up to the pot sauté 5-7 minutes.

6.   Flip chicken & vegetables herbs& sauté another 5-7 minutes.

7.   Press CANCEL mode & stop sauting.

8.   Add broth, press CANCEL mode.

9.   Place the lid on the I.P. and close pressure value.

10  Press PRESSURE COOK mode and cook on high for 24 minutes.

11  When cooking time is up let natural release pressure for 10 minutes.

12  Remove chicken to a plate and let cool.

13  Remove the meat from the bones.

COOKING TIMES FOR WHOLE CHICKEN.

3-pound chicken, set timer for 18 minutes

4-pound chicken, set timer for 24 minutes

5-pound chicken set timer for 30 minutes.

ENJOY DAN:                                            BON-APPETITE!!