Chicken in Beer Pressure Cooker Recipe

Chicken In Beer Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 8-quart – Time: 8 minutes at HIGH pressure

• ½ cup all-purpose flour or potato starch flour
• sea salt and freshly ground black pepper
• 1 (3-pound) chicken, cut into 10 serving pieces (legs, thighs, wings, and each breast half cut into 2 sections crosswise)
• ¼ cup (½ stick) butter
• 1 large white onion, sliced ½ inch thick
• 1 (12-ounce) bottle (1½ cups) amber beer, at room temperature
• ¾ cup heavy cream
• 2 tablespoons minced fresh flatleaf parsley

Method

1. Combine the flour, salt, and pepper on a plate
2. Remove as much skin as possible from the chicken
3. Dredge the chicken pieces in the flour, coating them completely
4. In a 5- to 8-quart pressure cooker, melt the butter over medium-high heat
5. Add the onion and cook, stirring a few times, until softened, about 3 minutes; push to the side
6. Brown the chicken in batches on both sides until golden, about 3 minutes per side
7. Transfer the browned chicken to a plate
8. Add the beer and bring to a boil, scraping up any browned bits on the bottom of the pot
9. Simmer 1 minute
10. Return the chicken to the pot along with any accumulated juice
11. Close and lock the lid
12. Set the burner heat to high
13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
14. Set a timer to cook for 8 minutes
15. Remove the pot from the heat
16. Open the cooker with the Quick Release method
17. Be careful of the steam as you remove the lid
18. Transfer the chicken to a platter and tent with aluminum foil
19. Add the cream and parsley to the pot and simmer over medium heat, uncovered, for 2 minutes, whisking until hot
20. Portion the chicken pieces on dinner plates and nap with the sauce

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