User Guide

YIELD 4-6 SERVINGS

PREP TIME 15 MINUTES

COOKING TIME 25 MINUTES

TOTAL TIME 40 MINUTES

INGREDIENTS

Pressure Cooker 7

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1 ⁄ 2 TSP SESAME OIL

5 TABLESPOONS OLIVE OIL, DIVIDED

3.5-4 LB WHOLE CHICKEN

2 TABLESPOONS WHITE MISO PASTE

2 TABLESPOONS SESAME SEEDS

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In a small bowl, combine the sesame oil and 2 tablespoons olive

oil. Pat the chicken dry with a paper towel and rub liberally with the

oil mixture. Heat a stainless steel pan over medium heat and, when

hot, add the chicken and brown, turning occasionally. Once

browned, turn o the heat but do not remove the pan from the

stovetop.

While the chicken is browning, whisk the remaining 3 tablespoons

olive oil with the miso paste until smooth. Set aside. Using tongs,

transfer the chicken to the pressure cooker. Drizzle the chicken

with the miso paste mixture, the close and lock the lid on the

pressure cooker. Make sure the pressure gauge is set to “Airtight.”

Cook for 25 minutes. When the time is up, move the pressure

gauge to “Exhaust”, using tongs or another utensil. Make sure to

keep any exposed skin away from hot steam being released. While

the chicken is cooking, heat the stovetop pan on medium heat and

add the sesame seeds. Toast until very lightly browned and

fragrant, about 2 minutes. Remove from the heat and set aside.

When the chicken is done, carefully remove it from the pressure

cooker pot using tongs, and set on a serving platter. Scatter with

the toasted sesame seeds and carve as desired before serving.