I LOVE my pressure cooker. It is an electric pressure cooker which makes all the difference. I use it all the time for rice, beans and quick curries. So you can imagine my sadness when I blew-up my pressure cooker last week by not plugging it into the correct outlet 🙁 We brought all of our appliances with plugs to Australia with the thought that if we blow it, we’ll just get a new one. But not the pressure cooker, my baby…but as luck would have it, here in Oz they sell the same one!!! Whew…
This recipe just delicious – so moist and with the gravy – yum! Recipe adapted from The Easy Pressure Cooker Cookbook.
- 1 3-4 pound chicken
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 leeks (white and tender green parts), cleaned and chopped
- 4 medium potatoes, quartered
- 4 carrots, cut in 2-inch pieces
- 2 springs thyme
- 1 bay leaf
- 1 cup white wine
- 1 cup chicken stock or water
- 2 Tablespoons butter
- 2 Tablespoons flour
- Sprinkle chicken inside and out with salt and pepper.
- Place 2 Tablespoons of oil in cooker and brown chicken well on all sides.
- Remove chicken and place leeks on the bottom of cooker followed by chicken, potatoes and carrots.
- Pour in liquids and spices.
- Cover and set cooker for 20 minutes, then allow cooker to release the pressure naturally for 10 minutes.
- Remover chicken and veggies from cooker and cover with foil.
- Strain remaining liquid into a pot and boil rapidly for 5 minutes.
- Make roux with butter and flour, then add to strained liquid. Boil and whisk until thick.
- Carve chicken and serve.