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

<p>Rubbed with an exotic blend of aromatic spices this Instant Pot Paleo Indian Spiced Roast Chicken makes a boldly flavorful main dish to share and savor around your dinner table.</p>
4 Servings Recipe By

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
  • 3/4 teaspoons Coriander, Ground
  • 2 tablespoons Coconut Aminos
  • 1 teaspoon Honey, Raw
  • 1 tablespoon Chili Powder
  • 2 teaspoons Sea Salt
  • 3 fluid ounces Coconut Milk, Canned
  • 3 medium Lime
  • 1 individual Chicken, Whole (3-5 lbs)

Serving Day Ingredients

  • 1 tablespoon Coconut Oil
  • 1 1/2 cups Chicken Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 168 Calories
  • 10g Total Fat
  • 7g Sat Fat
  • 0g Trans Fat
  • 22mg Cholesterol
  • 1439mg Sodium
  • 15g Total Carb
  • 3g Fiber
  • 5g Total Sugars (Includes 1g Added Sugars)
  • 8g Protein
  • 6 WW Freestyle

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, coconut aminos, honey, chili powder, sea salt, and coconut 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 coconut 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 180 degrees with a meat thermometer.

Freeze For Later Cooking Directions

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, coconut aminos, honey, chili powder, sea salt, and coconut milk in a blender or food processor and pulse until a paste forms.
  2. Remove innards from chicken. Rub half of the paste over the outside of chicken. Squeeze juice from the limes on top and place lime rinds and remaining paste inside chicken.
  3. Divide among indicated number of gallon freezer bags, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Heat coconut oil on saute setting until it shimmers.
  4. Place chicken breast side down and saute for 3-4 minutes, flip to the other side and repeat.
  5. Remove chicken from the pot and place trivet inside. Place chicken on trivet, breast side up. Pour broth over chicken.
  6. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 35 minutes.
  8. Release pressure naturally.
  9. Check to ensure chicken is 180 degrees with a meat thermometer.

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