Instant Pot Bone-In Chicken

I love chicken. Chicken is relatively inexpensive in comparison to other proteins such as meat, fish, and pork. Our local Safeway sells cut up chicken parts for about $2.99 a pound and whole chickens for $1.99 a pound. I will regularly see sales for whole chickens as low as 79 cents in the summer and 99 cents for cut up parts. The organic chicken is certainly more expensive. If you really want to save on chicken, buy a whole bird and learn how to chop it up for parts. Save the backs for chicken stock and freeze what you don’t use immediately so you can stock up on what you want for whatever meal you’re making.

Jump to the Equipment List. Jump to the Ingredient List. Jump to the Recipe Instructions.

I used to only eat white meat, because it was lean and I knew when it was cooked once it was no longer pink. But, as I learned more about cooking and watching the temperature of foods to determine when they were done, I grew an appreciation for the other cuts of the bird like thighs and legs. Thighs and legs work wonderfully for such creations as my Filipino-inspired adobo chicken or for barbecue recipes. Chicken breast can be a blank slate for your seasonings while chicken thighs and legs have a wonderful flavor and are forgiving for the average cook like myself.

There are various chicken recipes that are weeknight friendly. Bone-in pieces take longer due to the fact that the meat closest to the bone takes longest to cook through. Before I made this, I didn’t find bone-in chicken to lend itself to quick weeknight cooking.

In making this recipe, I took into account the fact that the kids were starting school up again (SUMMER WAS SO SHORT!) and that I wanted to make a meal that would be ready in under an hour.

Husband and I have started talking after-school activities for the kids. If we go this route, our time at home will be extremely limited. So, Instant Pot to the rescue! Read on for the bone-in chicken recipe that will change your cooking game.

I have a 6 quart 7-in-one Duo Instant Pot that I bought it just after we first moved into our house in 2016. One of my best friends wanted to buy me one because she loved hers so much, but the sale on Amazon was too good to pass up. Several years later, I bought a 3-quart Duo at a super cheap price to do things like sides, beans, and rice. When I told her this, she let me know she couldn’t use hers anymore, so I adopted her 6-quart.

Yes, we are an Instant Pot family. It isn’t the only thing we use to cook – our stove, grill, and smoker get exercised every so often. I love that the Instant Pot is a multicooker with the sauté function built in. I use that function in this recipe to great success.

Equipment List:

  • Instant Pot – I used my 6 quart.
  • Trivet with short legs (I used the one that came with my Instant Pot).
  • Measuring spoons.
  • Measuring cup (you don’t really need it, but if you’re particular like me, you may want it).
  • Cutting board.
  • Carving knife.
  • Food-safe rubber gloves (I use these Kirkland ones).
  • Decontamination wipes. Can’t be too safe with that raw chicken!
  • Wooden spoon.
  • Tongs.

Ingredient List:

  • Bone-in chicken breast halves. I used three from Sprouts.
  • 3 teaspoons Paprika.
  • 2 tablespoons Kosher salt.
  • 1 tablespoon poultry seasoning.
  • 2 tablespoons garlic powder.
  • 3/4 cup chicken stock or water.
  • 2 tablespoons cooking oil of choice, divided.
Cast of characters for today’s recipe.

Recipe Instructions:

  • Clean the chicken. I like to remove the sliminess from the chicken if it’s been in packaging. If I bought the chicken previously and repackaged it, I skip this step.
  • Decon everything within a million feet of where you washed the chicken.
  • Pat the chicken dry with paper towels.
  • Season liberally with the spices.
  • Push the sauté button on the Instant Pot and with the adjust button (or sauté button, depending on your model) set the temp to the highest setting.
  • Once the display says “HOT,” pour one tablespoon of cooking oil into the inner pot.
  • In batches, place the chicken skin-side down and do not disturb for three minutes. You’ll want to brown the skin to get the Maillard reaction. This adds depth of flavor to the dish. I recommend you don’t skip this step, but you could certainly dump and go if you’re really short on time.
  • Flip the chicken and brown the other side for about three minutes. (If you notice the pot getting a little dry, pour in the rest of the cooking oil, wait for it to heat up, and continue browning your chicken.)
  • Remove the chicken and allow to rest on a clean plate.
This is the color you’re looking for in browning the meat.
  • Pour about a 1/4 cup of the chicken stock and scrape up the browned bits with your wooden spoon. This performs two functions: 1. it mixes those delicious browned bits into the stock and 2. deglazing the bottom of the pan will prevent the dreaded “BURN” notice.
  • Pour in the rest of the chicken stock.
  • Push the “Keep Warm/Cancel” button to stop the sauté mode.
  • Place the trivet into the pot.
  • Put in the browned chicken on top of the trivet. Make sure all the chicken is in an even layer. If they have to overlap, do so with the thinnest side of the breasts. I place the thinnest side toward the middle, which is the easiest for me.
Browned chicken breasts in the Instant Pot.
This is how I layered my chicken in my 6-quart Instant Pot. Notice that the thinnest parts are toward the middle, which made nestling these pieces in very easy.
  • Lock the lid into place and turn the sealing knob back to the sealing position.
  • Push the “Poultry” button and set for 10 minutes (or you can use the Manual button if you prefer).
  • After the cooking cycle is over, let the pot rest for 10 minutes, then release any remaining pressure.
  • Test the temperature to ensure that the thickest part of the chicken reads at 165 degrees for at least five seconds. If it’s not quite there, give it another minute or two in the pot, but for three large bone-in breasts, 10 minutes under pressure was plenty!
  • Slice, serve, and enjoy!

I had my chicken with my Jasmine rice and Dominican habichuelas guisadas, both made in the Instant Pot. Delish!

Instant Pot Bone-In Chicken with some Instant Pot Jasmine Rice and Instant Pot Habichuelas Guisadas.
Small plate… because I was feeling fancy that day.

I really hope you liked this recipe. Please let me know in the comments below how you like to use your bone-in chicken breast. If you used different seasonings, I’m interested to know! Give this recipe a go, hit the like button, and please don’t forget to subscribe so you can get more recipes.

Buen provecho! – Sami B.

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Instant Pot Swedish-Inspired Meatballs

Disclaimer: This post uses Amazon affiliate links. If you use my link and purchase the item, I get a small commission (and it doesn’t cost you anything).

I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!

There’s an Ikea just up the freeway from us. We don’t go often because it’s really an all-day thing. I once went on a lunch break to return an item and ended up staying there for almost 2 hours! On the days that we go, it’s just so hard look at some of the things. We have to look at all of the things!

There’s also the cafe. The wonderful delicious food at the cafe. If you’re an Ikea Family Member, you can get a mug of coffee for free and you can enjoy some lunch at the cafeteria which is conveniently placed on the second floor of the store where we live. I suppose they worked out that shoppers need energy to keep shopping, hence the cafeteria. Those sneaky Swedes!

One of my favorite things to eat as the Ikea cafeteria is Swedish meatballs with lingonberry sauce. So delicious! I can almost taste the flavorful sauce with the tender meatballs and the light sweetness of the lingonberry. You ever have that one thing that you just enjoy eating so much? That’s the Swedish meatballs at Ikea for me!

Also, I recently had some Swedish meatballs at a congregational meeting last month. I enjoy congregational meetings because we all get together to share some good food and talk church business. One of the ladies prepared Swedish meatballs and they were so delicious! The boys actually enjoyed a few pieces themselves, the picky eaters they are. Ever since that Sunday, I couldn’t get that meal out of my head. I needed to make some for myself!

This instant pot recipe for Swedish-Inspired meatballs is my take on the iconic dish. Lingonberry sauce is hard to find where I live, so I substitute cranberry sauce in its place. You’ll find that this recipe does meet the mark if you’re in the mood for some Swedish food, but not wanting to go to Ikea and not living in Sweden already. I hope you enjoy this recipe as much as I do.

Ingredients photo that includes: all purpose flour, garlic powder, salted butter, Dijon mustard, heavy whipping cream, frozen meatballs, chicken stock, and soy sauce.
Today’s cast of characters. Not pictured: salt and pepper and cranberry sauce.

The Dijon mustard was being a bit saucy for the group photo, LOL!

Equipment list:

  1. 6 quart Instant Pot
  2. Measuring cups
  3. Measuring spoons
  4. Wooden spoon
  5. Whisk
  6. Small bowl
  7. Soup ladle (the one that came with your Instant Pot works perfectly for serving)

Ingredients list:

  1. 2 cups chicken broth
  2. 1 package of your favorite meatballs* (check out the tip below)
  3. 2 teaspoons low sodium soy sauce (I only had the fully leaded version)
  4. 1/3 cup butter
  5. 1 teaspoon Dijon mustard
  6. Garlic powder, salt, and pepper to taste
  7. 1 cup heavy cream*
  8. 1/4 cup all-purpose flour*

*Tip: If you want or need to make this recipe gluten free, replace the all-purpose flour with arrowroot flour and read the packaging on your meatballs! We don’t have an issue with gluten, except for the fact that we love it so much (bread, cookies, pizza…), so I don’t mind that the Safeway Kitchens brand that I used has gluten. I also have no issue with using flour as the thickener.

*Tip #2: Always add major dairy products (milk, cheese, heavy cream, sour cream, etc.) in after the cooking cycle is done. Pressure cooking dairy makes it curdle and not as appealing at all. You’re better served mixing it in at the end.

Recipe instructions:

  1. Turn on the pot to saute and adjust to less by pressing “saute” and pressing the “adjust” button.
  2. Pour the chicken broth into the inner liner of your Instant Pot.
  3. Mix in Dijon, soy sauce, and garlic/salt/pepper to taste.
  4. Add desired amount of meatballs (I did about 20 ounces which was 20 meatballs).
  5. Close and lock the lid and set the valve to sealing.
  6. Select the “manual” or “pressure cook” button and using the +/- buttons, set the cook time to 5 minutes.
  7. Once the cooking cycle is over, let the pot naturally release pressure for 10 minutes, then release the remaining pressure but moving the sealing knob to venting.
  8. Press the “keep warm/cancel” button and go back to saute mode. It should stay on the “less” setting.
  9. Carefully pour in the heavy cream and stir with the wooden spoon.
  10. Scoop out about one cup of the broth into a snack bowl and quickly whisk in the flour.
  11. Add the flour slurry to the pot, quickly stirring with the wooden spoon. Saute until thickened to your preference.
  12. Serve!

I had mine over rice with some canned cranberry sauce. Pretty tasty.

Swedish meatballs on Jasmine rice with a little cranberry sauce.
Should’ve added some parsley, but I’m a home chef, so… 💁🏾‍♀️

Nutrition Information:

675 calories, 16 grams protein, 63 grams carbohydrates, 40 grams of fat. 1 serving is five meatballs with about a half cup of sauce. Tasty, but not for every dinner!

Let me know what you like to eat Swedish meatballs with or if you have any variations I should consider. If you have any suggestions for other meatball recipes you want me to try on the Instant Pot, let me know in the comments below. And if you like this recipe, hit the like and subscribe so you keep up to date with what I post. Share with your friends, too!

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Buen provecho! – Sami B.

Instant Pot Jasmine Rice

Updated August 3, 2019 with pictures and a little more backstory.

Disclaimer: This post uses Amazon affiliate links. If you use my link and purchase the item, I get a small commission (and it doesn’t cost you anything).

I love my Instant Pot. Mine is a 6 quart 7-in-1 multicooker that can saute, pressure cook, make yogurt, steam, cook eggs, among other things. I’ve had since 2016 when we bought our house and since then we bought a 3 quart and adopted another 6 quart. I love having multiple pots since I can cook so many things at once for meal prep or potlucks. If you haven’t purchased one, you should consider it!

One of the things I really enjoy making is Jasmine rice. It goes so well with chicken, beef, eggs, and can be a great base for other dishes. It keeps for about five days in the fridge and is relatively inexpensive to buy. I grew up on rice as part of dinner. I think it would be hard to find a Hispanic household that didn’t have rice with dinner.

My husband and kids love rice, too. I personally have to cut back on my rice consumption, because it’s so easy for me to have a huge bowl of rice just on its own! My waistline and my scale are complaining, haha!

The dinner I made using Instant Pot Jasmine rice as a base: fried egg over medium, seaweed seasoning, steamed veggies, and Sriracha.
And no wonder my scale is tipping. Tonight’s dinner: Jasmine rice topped with steamed carrots, asparagus, and corn. Add a fried over medium egg with some seaweed seasoning and Sriracha sauce dotted on top and I was done.

Rice is ridiculously easy to make in the Instant Pot. This recipe is so simple and it doesn’t involve babysitting like it would on the stove. My mom used to make huge pots of rice and would have to fill the pot to a certain level, stand over the pot stirring, boiling the water, salting the water just right, putting the rice in, make sure the metal spoon could stand in the rice and water (a very useful trick to know how much water is the right amount of water), stirring the rice, watching the rice, lowering the temp just so, putting the lid on the pot just so, etc.

In the Instant Pot? Stupid simple. So simple in fact, that I am pretty sure my Dominican mother was amazed with how good the rice was with minimal effort on my part.

Equipment List:

  • Instant Pot (I used my 3-quart)
  • Wire mesh strainer or sieve
  • Rice paddle
  • Measuring cup
  • Measuring spoons.

Ingredients List:

  • Jasmine rice
  • Water
  • Table salt
Picture of ingredients and tools: rice, salt, measuring cup, rice paddle, mesh sieve, and 3-quart Instant Pot Duo.
The cast of characters for this recipe. Not pictured? Those pesky measuring spoons.

Recipe Instructions:

  • Choose your measuring vessel. I use the rice cup that came with the Instant Pot, which is about 3/4 of a cup. Measure out at least a cup’s worth of rice and pour into a fine-mesh colander.
  • Add the same amount of water to the inner liner of your pressure cooker. Salt to taste.
  • Rinse the rice under cool water until it runs clear. If you wonder why you should rinse your rice, check out this TheKitchn link here.
  • Add the rice to the inner liner and stir to combine. Make sure all the grains are submerged in the water.
  • Line up the arrow of the lid with the arrow on the base and turn it an eighth turn clockwise to lock it in. I love the sounds my Instant Pot makes!
  • Make sure the sealing knob is set to sealing. On my Duo model, it’s a quarter turn clockwise.
  • Select “Manual” and make sure it’s on high pressure. Click the + or – button to set the time to five minutes.
  • After the cooking cycle is over, let the pot sit for about 10 minutes to release pressure naturally.
  • Open the pressure cooker, fluff your rice, and enjoy!
Fluffy, cooked Jasmine rice in the Instant Pot.
Come to Mamacita!

Nutrition Information:

One 1/2 cup serving of rice is about 102.5 calories, 0.2 g of fat, 22.5 g of carbohydrates, and 2.1 g of protein.

Let me know what you use your rice for in the comments below!

Thank you for sharing some of your screen time with me! If you liked this recipe, please hit the like button so I know to make more content like this. Tell me what you want me to try making next in the comments below. Also, check out my Facebook and Instagram (tag me at @cookwithsamib) for more photos and my Pinterest for what inspires me. Finally, don’t forget to subscribe to my blog for updates when I hang new posts!

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Buen provecho! – Sami B