Starting to figure it out now!
I got a 3 pound chicken for my 6 quart machine. I seasoned both sides well with sea salt, fresh ground black pepper, and ancho chili powder.
On saute, start with about 1/4 cup oil of choice or 2 tbsp coconut oil. Place chicken breast-side down and cook for 5 minutes.
Carefully flip over for about 3 minutes on saute. While you place the herbs on top.
I used what I had outside: thyme, parsley, sage. I had a lemon laying around and cut that along with some garlic. Put on pressure for 25 minutes. I let it slow release. If you want to quick release, 30 minutes may be better.
The sauce was thin but flavorful
I cut and served with some of the sauce. It was so good, we didn’t even make it to the table!
So good! Give it a try!
Season generously with sea salt, fresh cracked pepper, ancho chilli powder to both sides
Saute in 2 tbsp coconut oil or 1/4 c oil for 5 minutes. Flip carefully and saute for about 3-5 minutes.
Add herbs of choice, I used a bunch of parsley, thyme, and sage plus a lemon and 8 roughly chopped garlic cloves.
Pressure for 25 minutes, then slow release pressure. Or 30 minutes with QR.
Broil in oven if you want to have a crispy skin.