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New Instant Pot Chicken & Gravy Recipe!

Hi Blue!
Did you know that you can cook a whole chicken and make gravy in an Instant Pot? Ever since I became an evangelist for the IP a few years ago, folks have been asking me to convert all of my popular slow cooker recipes into ones they can make quickly and easily in an electric pressure cooker. One of the most requested recipe conversions is for my Slow Cooker Roast Chicken and Gravy and I think I finally cracked the code!

Here's the step-by-step recipe on my blog:

Pin it for later by clicking here.

(My site doesn't cooperate well with Pinterest so follow me there and repin my pins!)

If you own my iPhone/iPad app, this recipe has been added automagically! Just check in the "What's New" section or just search by recipe name. (Problem with your app? Just delete it completely off your device and download it again for free. The re-download should fix any bugs or glitches!)

The key tips for this recipe are:

  • If you've got a 6-quart Instant Pot, you can't buy a bird bigger than 4 pounds because it won't fit. My recommended cooking time is for a 4-pound bird and if yours is smaller, you'll have to decrease the time.
  • Don't plop in a frozen chicken. I'm not sure of the instructions, but I think it'll end up overcooked by the time it's safe to eat. 
  • You can leave out the tomato paste if you need to go nightshade-free. I would suggest adding a couple of reconstituted dried porcini mushrooms to amp up the umami.
  • You have to manually vent the pressure cooker when the cooking time is over or you'll overcook the chicken. Don't be afraid! It'll be okay.

Wondering what to do with the leftover chicken? I'll show you how to make one of my favorite portable meals on my weekly Facebook Live TOMORROW (Wednesday) at 5 pm PST (8pm EST). I'll demo how to throw together Madras Chicken Salad and if you watch and ask questions while I cook, you might win a prize during the live broadcast!

What's up for grabs? Three lucky live viewers will win a Whole30 Kit from Primal Kitchen Foods (kit includes extra virgin avocado oil, Greek salad dressing, ranch dressing, avocado oil mayo, and chipotle mayo) AND a set of leak-proof stainless-steel LunchBots Clicks Salad Containers (in all 3 sizes!). I love LunchBots and Primal Kitchen and I'm so excited that I can give these prizes away to you! (They're not sponsors. I buy their stuff and asked if they would provide these prizes to my readers.)

If you can't tune in live, no worries. I film a new Facebook Live video every Wednesday night and all of my Facebook Live videos are archived so you can watch them whenever you have time. Here's my latest video where I showed you how to make Fiona's Phenomenal Green Chicken Wings & a simple vegetable soup in my Instant Pot:

Also, I have a favor to ask you guys! I just learned that I've been nominated in Paleo Magazine's 5th Annual Best of Awards in two categories: Best Blog - Recipe/Food & Best Blog - Family!

Please vote for me here:  Thank you!

Upcoming live events: On March 4th, I'll be speaking about how to stock your Paleo kitchen like a boss at the second annual IHH-UCSF Symposium on The Paleo Approach and Functional Medicine. Other speakers at this all day event include Dr. Akil Palanisamy, Chris Kresser, Robb Wolf, and Dr. Stephan Guyenet.

Learn more and sign up here: Use the discount code "NOMNOMPALEO" to get an additional 10% off the Early Bird registration! (If you can't make it in person, you can purchase access to a live broadcast of the event.)

I'll announce other upcoming event dates and locations before our next cookbook, Ready or Not!, releases on August 1st. Another workshop that's scheduled is an amazing two-night Paleo retreat in beautiful Santa Cruz County this fall.

You can read all the details and book a spot here:

Hope to meet some of you at my events this year!



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