Quick Start Guide

Instant Pot Electric Pressure Cooker Recipes
19
Ligurian Lemon Chicken By Laura Pazzaglia
P
repare the marinade by finely chopping
together the garlic, rosemary, sage, and
parsley. Place them in a container and add the
lemon juice, olive oil, salt and pepper. Mix well
and set aside.
Place the chicken in a deep dish and cover well with the
marinade. Cover with plastic wrap, and leave to
marinate in the refrigerator for 2-4 hours.
Press [Saute] to pre-heat the cooker. When the words
“Hot” appear on the display add a swirl of olive oil and
brown the chicken pieces on all sides for about 5 minutes
and set aside
De-glaze the cooker with the wine until it has almost all evaporated (about 3 minutes).
Add the chicken pieces back in - this time being careful with the order. Put all dark-
meat (wings, legs, thighs) first, and then delicately drape the chicken breasts on top so
that they do not touch the bottom of the pressure cooker. Pour the marinade left in the
dish and stock on top.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
button to choose 12 minutes pressure cooking time.
When time is up, open the cooker using Quick Pressure Release (see page 5).
Take the chicken pieces out of cooker and place covered on a serving dish. Reduce
the liquid in the pressure cooker, by pressing [Saute] to 1/4 of its amount or until it
becomes thick and pour over chicken.
To serve, sprinkle with fresh rosemary, olives and fresh lemon slices. Serves 4-6.
Find more electric pressure cooker recipes at
www.HipPressureCooking.com
For Marinade:
4 Lemons, three juiced and
one for garnish
2 Garlic Cloves
3 sprigs of Fresh Rosemary
(two for chopping, one for
garnish)
2 sprigs of Fresh Sage
1/2 bunch of Parsley Leaves
and stems
4 Tbsp Extra Virgin Olive Oil
salt and pepper
1 Chicken, cut into 8 parts or
package of bone-in chicken
pieces,
1/2 cup of Dry White Wine
1 cup stock (or water)
100g (4oz) Black Gourmet
Salt-Cured Olives
(Taggiesche, French, or
Kalamata)