Instant Pot Peruvian Chicken recipe
- 2 min reading time
Try Amazonas Rainforest Product Yellow Hot Pepper Paste (Aji Amarillo Pasta Chile Guero) on your roasted chicken tonight! Here is a recipe to make Peruvian Chicken in your Instant Pot.
Instant Pot Peruvian Chicken
Ingredients
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4 lb whole chicken
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1 cup chicken broth
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2 T avocado or olive oil
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2 T Amazonas Yellow Hot Pepper Paste - Aji Amarillo Pasta Chile Guero
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8 garlic cloves, minced and divided in two
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2 t kosher salt
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1 t dried oregano
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1 t ground cumin
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1 t ground black pepper
Preparation
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Put one cup of chicken broth in your 6 quart instant pot and insert trivet.
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In a small bowl, mix together all ingredients from the oil to the black pepper but save half of the minced garlic.
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Dry your chicken thoroughly (inside and out) with paper towels. Using a spoon, loosen the skin and thoroughly coat the chicken with your sauce (under/ over the skin). Coat cavity with garlic remainder.
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Put chicken onto trivet in the instant pot, breast side up and pressure cook for 24 min with 15 min natural pressure release. Remove the chicken and juices.
For browned look:. If you have the air fryer function, clean your instant pot, and add air fryer basket. Use air fryer setting and lid, cook for 7 minutes or until the chicken looks crispy. Alternatively transfer chicken onto a parchment paper or foil lined baking sheet and broil at 500F.
Tips
1. For more color, you can add salt, pepper and paprika before air frying.
2. The general rule of thumb is to pressure cook chicken for 6 minutes per pound. Check temperature is 160F when done cooking.
3. Let chicken rest for 10 minutes before serving. Enjoy!
