Cooking Programs
• Sauté
• Pressure Cook
Measure the diameter of your inner pot and purchase a chicken that will fit in it. If your chicken didn’t come trussed, here’s how to truss it: Cut a long piece of kitchen string (about 3 feet/90 cm). Place the chicken on a work surface, with the legs pointing away from you. Slide the middle of the string underneath the tail and back. Bring both ends up and over the legs, then crisscross the string between the legs and wrap it around the foot end. Pull the string tight until the legs are up and tight to the body. Pull the string down to the work surface and over the top of the wings. Flip the chicken over, pulling the string over the top. Wind the string three times around itself and, with the string under the neck, pull it very tight. Tie a knot in the string and cut off excess. Turn the chicken over, tuck the wing tips down behind the body and push the breast tip into the cavity. Your chicken should now be nice and compact. To make gravy, transfer the cooking liquid to a glass measuring cup and spoon off as much fat as possible. In a small bowl, stir together 1 tbsp (15 mL) all-purpose flour and 2 tbsp (30 mL) cold water to make a slurry. Stir slurry into cooking liquid until well combined. Set your Instant Pot to sauté on Less. When the display says Hot, add gravy and cook, stirring, for about 2 minutes or until thickened to your liking. If using the leftover cooking liquid as stock, cover and refrigerate for up to 3 days. Skim fat from stock before using. You will have 2⁄3 to 1 cup (150 to 250 mL) stock. In place of poultry seasoning, you can use 11⁄2 tsp (7 mL) each dried sage, thyme and rosemary.