Product:
Instant Pot Duo Crisp / Pro Crisp

Ingredients

• 1 chicken approx 1.3-1.6 kgs
• 1 Tsp Sea Salt
• 3 large garlic cloves
• 2 bay leaves

Miso Honey Basting Sauce

• 3 tbsp butter melted
• ½ Tbsp miso
• 1 tbsp honey

Green Goddess Sauce for serving – optional

• ⅓ cup full fat yogurt
• 2 Tbsp Mayonnaise
• 5 g basil
• 4 g chives
• ¼ clove garlic grated

Instructions

1. Place the chicken on a trivet, sprinkle over the salt and cover completely in water, making sure not to exceed the maximum volume line. Add the garlic, and bay leaves to the water. Secure the pressure cooker. Select pressure cook, high pressure and set the time to 0 Minutes, then perform a natural pressure release (NPR):1.3 kg chicken – 19 Mins NPR1.4 kg chicken – 20 Mins NPR1.6 kg chicken – 22 Mins NPR
2. Once the chicken has cooked, remove it from the cooking liquid and set aside. Reserve the broth for another use, like our super comforting and delicious chicken noodle soup.
3. While the chicken cooks, make your green goddess sauce, by blending all the ingredients together until the sauce is nice and smooth. Season to taste with salt and pepper. Set aside.
4. Squeeze the garlic out of their cloves, and add to a bowl along with the miso, honey, and garlic butter. Stir to combine. Place the chicken back into your cleaned pot, on the trivet. Brush over the miso honey sauce and place the air frying lid on your Instant Pot. Select air fry, set the temperature to 195C and the timer to 9 minutes. Cook the chicken, basting a few more times, until golden brown. Add more time as needed until the chicken is browned to your liking.
5. Once cooked, carve and serve immediately alongside your remaining miso sauce and green goddess sauce.

Notes

This recipe can also be cooked in a 200C oven. Cook the chicken until the skin is golden brown, and crisp.
Chef’s tip: drizzle your miso honey sauce over tenderstem broccoli; cooked on ‘grill’ in the airfryer or duo crisp, until just soft and a little charred.