All my friends seem to be in love with their Instant Pots. Food bloggers are raving about them. Everyone I know (aside from my family) seems to think they’re the bomb. I was intrigued … curious … what is this Instant Pot thing? So I asked for an Instant Pot for Christmas … and my mom and dad got me one. I was super excited to start playing with my Instant Pot and find out what the fuss was all about.
My first foray into Instant Pot recipes was making homemade yogurt … it was okay, but that was definitely NOT worth all the trouble. Then I thought I would make a lentil soup. The soup was good, but it took just as long to make in the Instant Pot as it would on the stove. Again, not worth the trouble. Frustrated, I put my Instant Pot back in the box and set it in the garage.
I called my dad. He said to me, “where this Instant Pot is going to save you time is with things that take a lot of time to cook normally, like a roast.” I have also heard from friends that you can throw frozen meat into the Instant Pot and have fully cooked meat in less than 30 minutes. So today I finally tried one of the true “time-savers” of Instant Pots.
I’m happy to report that yes, it works! I took 5 completely frozen, stuck-together chicken pieces and threw them in my Instant Pot and put it on the pressure setting … and in 25 minutes (after it started cooking), the pleasant little “ding” from my Instant Pot went off. (I love the pleasant sounds my Instant Pot makes, btw. I released the steam for a quick release, and opened it up … and lo and behold, the chicken was done!
My Instant Pot Baharat chicken wasn’t amazingly flavorful, though, like it would be if it had cooked in the Baharat seasonings, onion and garlic all day long in a slow cooker. But it was good. Maybe if I rubbed each chicken piece with the seasoning, it would add more flavor? I feel like the chicken has to be thawed in order for that to work. So here’s my conclusion: if you want a simple, subtly flavored chicken, then just toss it in frozen and go. If you want more flavor, try rubbing the Baharat seasoning into the chicken before cooking. If you want to make your own Baharat seasoning, here’s a good recipe.
If you want to skip the thawing stage for frozen meat and go straight to dinner time, then an Instant Pot is your friend.
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Baharat Chicken in the Instant Pot
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 - 4 servings 1x
Ingredients
- 1/2 Tablespoon avocado oil
- 1 medium onion, peeled and sliced
- 4 – 6 cloves garlic, peeled and chopped
- 2/3 cup white wine
- About 1 Tablespoon Baharat seasoning
- Salt & freshly ground pepper
- 4 – 8 pieces of chicken (thighs and legs work well)
- 1 lemon, cut into wedges
Instructions
- Set the Instant Pot on Saute setting, add the avocado oil, onion and garlic and saute for about 5 minutes or until the onion is soft & translucent. Stir in the seasoning. Pour in the wine.
- Sprinkle the chicken pieces with salt & pepper and additional Baharat seasoning, then place them on top of the onions. Top the chicken with lemon wedges.
- Set the Instant Pot to pressure cook for 25 minutes, cover and cook. Use the quick release method to release the steam and retrieve the chicken. Serve with rice or quinoa and a Mediterranean salad or other veggies.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 2 pieces of chicken
