Pressure Cooker Chicken in Beer
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(3.5 / 5)
31 People rated this recipe
This information is per serving.
Saturated Fat0.8 g
Trans Fat0.9 g
Unsaturated Fat0.7 g
Pressure cooker chicken in beer. This beer-braised chicken recipe is a favorite weeknight meal, low on mess and high on flavor. This recipe is a family favorite.
What are the benefits of cooking in an instant pot?
Instant pot is a kitchen appliance that functions as a slow cooker, electric pressure cooker, rice maker, yogurt maker, sauté pan, and steamer.
It has been said that this device will save you time in the kitchen. And it’s true! You can cook meals 3x faster than if you were to cook them on the stovetop.
The instant pot is also very versatile. You can use it to cook any type of food – from vegetables to meat and even desserts. It also has a warming function that allows you to keep your food warm for hours after it’s finished cooking.
What kind of beer should be used for this recipe?
This recipe calls for dark or amber beer, but there are many different types of beer.
Dark beer is a type of beer that is typically darker in color and has a strong flavor. The most common type of dark beer is stout. Other types of dark beers include porter, brown ale, and black lager.
The next question that arises is what kind of dark beer should be used? There are many different varieties that can be used for this recipe including Guinness, Newcastle Brown Ale, and Samuel Smith Taddy Porter.
Is there anything I can add to my chicken in beer recipe?
Adding a few sprigs of thyme or rosemary to the pot will add a fresh, earthy aroma.
You can also add a pinch of chili flakes to give the dish some heat.
Pressure Cooker Chicken in Beer
You may like as well:
- 1/2 cup (125 g) all-purpose flour
- 1 whole chicken, skin removed and cut into 10 serving pieces
- 1/4 cup (60 ml) unsalted melted butter
- 1 large white onion, peeled and sliced
- 12 oz (360 ml) bottle amber beer
- 3/4 cup (180 ml) heavy cream
- 2 tablespoons fresh minced parsley
- sea salt and freshly ground black pepper to taste
In a small mixing bowl, combine all-purpose flour, sea salt, and black pepper. Mix well and set aside.
Dredge chicken pieces in a flour mixture, coating them completely.
Melt the butter in an electric pressure cooker turned to the sauté mode. Add sliced onion and cook, stirring a few times, until softened, about 3 minutes. Push to the side.
Working in batches, brown seasoned chicken pieces for about 3 minutes per side. Remove browned chicken pieces from the pressure cooker and transfer them to the plate.
Add beer to the pressure cooker and bring to a boil, scraping up any browned bits on the bottom. Simmer for a further 1 minute.
Return browned chicken pieces to pressure cooker along with any accumulated juice. Close and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 12 minutes.
Open pressure cooker with a Quick Release method. Transfer cooked chicken to a serving plate and cover with aluminum foil.
Add heavy (double) cream to the pressure cooker, turn to the sauté mode, and simmer, uncovered, for 2 minutes, stirring. Pour the creamy sauce over chicken pieces and serve.