Roast chicken, scalloped potatoes, gravy and veggies in under an hour. Pressure cooker comfort food.
Channel: Pressure Cooked: Simple, Healthy Meals.
Date: 2024-02-03

Today, I'm making a delicious, homemade meal using two Crockpot Express pressure cookers to prepare a whole roast chicken, creamy scalloped potatoes, and a rich gravy with fresh vegetables. Everything is made from scratch using simple, wholesome ingredients, resulting in a hearty and flavorful dinner that's perfect for any occasion.

Watch as I use the pressure cooking function to cook the chicken and potatoes to tender, juicy perfection in just a fraction of the time it would take in a traditional oven. And the best part? You can set the pressure cookers and let them do the work for you, freeing up your time to make a scrumptious gravy and steam some fresh vegetables to accompany your meal.

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products used in this video
Crockpot Express turbo -  https://amzn.to/4cqAUE0

Crockpot Express - https://amzn.to/493DlcA

mandolin slicer - https://amzn.to/3IJTucD

Pot in pot insert - https://amzn.to/3ISIvxi

Steamer Basket - https://amzn.to/3x4nqxq

Hand Blender - https://amzn.to/4coSCHM

Steam Funnel - https://amzn.to/4a4TU9A

Silicon sling - https://amzn.to/3ILWuFj

silicone mats - https://amzn.to/3vl5oX8

silicone gloves  - https://amzn.to/4comILG

pyrex dish - https://amzn.to/3PzLDSD

Airfryer - https://www.ebay.co.uk/itm/404543501680

Small Glass Bowls - https://amzn.to/3vogydR

Chicken ingredients
SPICE RUB:
• 2 teaspoons paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon pepper

FOR THE CHICKEN:
• 2.2kg (4.85 pound) whole chicken, see note
• 2 tablespoons olive oil, divided
• half of a lemon, half of an onion, fresh herb sprigs, optional
• 1 cup water

Chicken Recipe
1). In a small bowl, stir together the spice rub ingredients.
2). Place the chicken in a large bowl. Remove any inners, if required.
3). Pat the chicken dry with paper towels. Rub 1 tablespoon of the olive oil and then half of the spice rub over the chicken.
4). Add 1 tablespoon olive oil to the Pot and turn on sauté mode.
5). When hot, carefully put the chicken in, breast-side up and brown for 5-7 minutes.
6). Then flip the chicken over to brown it on the breast side.
7). Brown the chicken for 5-7 minutes on the second side and then remove it to a clean plate.
8). Press "cancel" to turn off sauté mode.
9). Add 1 cup (250ml) of water to the pot and scrape up any browned bits from the bottom of the pot. Place a handled trivet in the bottom of the Pot. (If you do not have a handled trivet, you can use a regular trivet with a foil sling to make it easier to remove the cooked chicken.
10). Place the chicken on top of the trivet in the pressure cooker, breast side up. Close the lid and turn the steam release valve to the sealing position.
11). Use the Pressure Cook/Manual setting and set the cook time on high pressure for 7 minutes per 450g (pound) for a fresh chicken. A 1.8kg (4 pound) fresh chicken will need to cook for 28 minutes, a 2kg (4.5 pound) chicken will cook for 32 minutes, and a 2.2kg (5 pound) fresh chicken will cook for 35 minutes, for example.
12). After you set the cook time, the pressure cooker will take some time to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pot to release naturally for 15 minutes. After 15 minutes, carefully turn the steam release valve to the venting position to release any remaining pressure and steam. When the pin drops down, carefully open the lid.
13). Use an instant read thermometer to check that the temperature of the chicken has reached at least 70c (165F) at the thickest part of the leg, not touching the bone

Scalloped Potatoes ingredients

• 7 - 8 small potatoes 1kg
(2|bs), peeled and sliced 1/4 in thickness
• 250ml (1 cup) vegetable broth
• 3 tbs heavy cream
• 1/2 tsp salt
• 250g Grated cheddar (50g
reserved for top)
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme

Scalloped Potatoes Recipe

1). Place sliced potatoes into the Instant Pot with 1 cup of vegetable broth and cook on the manual pressure cooker setting for 1 minute. (standard pressure cookers, 1 minute on HIGH).
Instant release the pressure once the timer expires.
2). Preheat the oven on BROIL
Transfer the potatoes from the Instant Pot to a pie plate or other oven-safe dish leaving any cooking liquids in the Instant Pot. *There will not be a lot of liquid in there, but what does remain should be enough.
3). Add the remaining ingredients (reserving 2 oz of cheese) to the Instant Pot and set to "Saute" and stir until smooth.
4). Pour the cheese sauce over the potatoes in the dish and toss to evenly distribute the cheese sauce.
Top with reserved cheese.
5). Broil in the oven for 4 - 6 minutes until the top of the potatoes are bubbly and browned
Serve.

Timestamps
00:00 intro 
01:25 ingredients
04:23 chicken
11:36 potatoes
18:05 veg
23:44 gravy
25:27 serving
26:09 tasting