Recipes / Dinner

Instant Pot Indian Spiced Roast Chicken - Traditional - Dump and Go Dinner

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Instant Pot Indian Spiced Roast Chicken - Traditional - Dump and Go Dinner

Tricia
The Cook
4 Servings
16 Ingredients
2 Comments

Rubbed with an exotic blend of aromatic spices this Instant Pot Indian Roast Chicken recipe makes a boldly flavorful main dish to share and savor around your dinner table.

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4 Servings
16 Ingredients
2 Comments

Ingredients

  • 3 tablespoons dice Shallot
  • 1 teaspoon Cayenne Pepper
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon peel and mince Ginger, Fresh
  • 1 ounce Tomato Paste
  • 1 teaspoon Cumin
  • ¾ teaspoons Coriander, Ground
  • 2 tablespoons Soy Sauce
  • 1 teaspoon Honey
  • 1 tablespoon Chili Powder
  • 2 teaspoons Sea Salt
  • ⅓ cups Whole Milk
  • 3 medium Lime
  • 1 individual Chicken, Whole (3-5 lbs)
Serving Day Ingredients
  • 1 tablespoon Olive Oil
  • 1 ½ cups Chicken Broth/Stock

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Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place shallot, cayenne pepper, garlic cloves, ginger, tomato paste, cumin, coriander, soy sauce, honey, chili powder, sea salt, and milk in a blender or food processor and pulse until a paste forms.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place shallot, cayenne pepper, garlic cloves, ginger, tomato paste, cumin, coriander, soy sauce, honey, chili powder, sea salt, and milk in a blender or food processor and pulse until a paste forms.
  3. Remove innards from chicken. Rub half of the paste over the outside of chicken. Squeeze the juice from the lime all over chicken and place lime rinds and remaining paste inside chicken.
  4. Heat oil on saute setting until it shimmers.
  5. Place chicken breast side down and saute for 3-4 minutes, flip to the other side and repeat.
  6. Remove chicken from the pot and place trivet inside. Place chicken on trivet, breast side up. Pour broth over chicken.
  7. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 25 minutes.
  9. Release pressure naturally.
  10. Check to ensure chicken is 165 degrees with a meat thermometer.

Categories

diet, summer, spring, fall, winter, low-carb, kosher, egg-free, real-food, instant-pot, wwfreestyle, wwfreestyle9-10, fish-free, shellfish-free

Categories

diet, summer, spring, fall, winter, low-carb, kosher, egg-free, real-food, instant-pot, wwfreestyle, wwfreestyle9-10, fish-free, shellfish-free

2 Comments

Join the discussion

  1. I tried this from frozen and set it for 35 minutes and the breast registered 75 degrees on the thermometer when I checked it. At that point, I ran it again on poultry and it went up to 115 degrees. I finally just cut some pieces off and fried them in a pan to get them totally up to temp. My chicken may have been more than 3-5 lbs., so how would you adjust the time for the additional weight? Thanks!

    Reply

    1. Hi Rebecca, Thanks so much for your feedback. Here’s a great post on making substitutions and changes in your Instant Pot. The general rule is increase the cook time by 2-5 minutes for every increase of 2 servings. The Instant Pot Manual is also a great place to reference cook time. Here’s the link: https://instantpot.com/instantpot-cooking-time/ Whole Chicken is 8 minutes per lb.

      Reply