Umami Recipes
Umami Recipes

Fronk Recipes

Chipotle Lime Instant Pot Chicken

4

servings

50 minutes

total time

Ingredients

One 3 - to 4-pound whole chicken

3 teaspoons kosher salt

9 garlic cloves, peeled (about

3 tablespoons)

¼ cup chipotle chiles in adobo sauce

2 tablespoons fresh lime juice

1 teaspoon olive oil

¾ cup chicken broth

1 tablespoon cornstarch

2 tablespoons white wine

1 cup chopped fresh cilantro leaves

Lime wedges for serving

Directions

Season the chicken inside and out with 2 teaspoons of the salt, Place on a large plate, cover, and refrigerate for about 1 hour.

Using a small food processor or mortar and pestle, pure the garlic, chipotle chiles, lime juice, oil, and the remaining 1 teaspoon salt to a smooth paste. Divide the paste evenly between two small bowls.

Using paper towels, wipe the chicken dry, inside and out. Rub the outside of the chicken with half of the chipotle paste, then, using kitchen twine, tie the legs together and tuck the wing tips behind the back.

Pour the broth into the Instant Pot. Place a long-handled wire rack in the pot and set the chicken breast up on the rack. Cut a 6-inch square of aluminum foil or parchment paper and place it on the breast to help protect it from overcooking.

Secure the lid and set the Pressure Release to Sealing. Press Meat/Stew, then set the cooking time for 20 minutes.

When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting.

Open the pot. Wearing heat-resistant mitts, grasp the rack's handles and carefully lift the chicken out of the pot, setting it on a large plate. Remove and discard the foill from the breast. Let cool for about 5 minutes. Leave the cooking liquid in the Instant Pot.

preheat the broiler with a rack positioned about 6 inches below the element.

Transfer the chicken to a cutting board. Cut the chicken in half with a large, sharp knife by first cutting down through the breastbone, then on both sides of the backbone. Remove the backbone. Place the halves skin side up on a broiler pan, then brush with the reserved chipotle paste. Broil for 4 to 6 minutes, until browned. Transfer the chicken to a warmed serving platter.

While chicken is broiling, press Sauté —high on the Instant Pot. Bring the cooking liquid to a boil and cook for about 2 minutes, until thickened. In a small bowl, stir together the cornstarch and wine, then whisk the mixture into the cooking liquid, along with any accumulated juices from the chicken. Bring to a simmer, stirring constantly, and cook for about 1 minute, until thickened. Taste and adjust the seasoning with salt if needed. Pour the sauce through a fine-mesh strainer into a warmed sauceboat or small bowl.

Sprinkle the chicken with the cilantro and serve with the sauce and lime wedges on the side.

4

servings

50 minutes

total time
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