Instant Pot Chicken In Milk

 Instant Pot Chicken In Milk

Instant Pot Chicken In Milk
Let me just start by saying that Jamie Oliver’s Chicken In Milk Recipe is my all-time favorite roast chicken recipe. I daresay, it may be the best of all time. Don’t just take my word for it, the folks over at The Kitchn happen to agree with me: http://www.thekitchn.com/jamie-oliver-chicken-in-milk-best-chicken-recipe-all-time-80388. The basics of the recipe are that you brown a whole chicken in a pot, you add some milk, garlic, sage, lemon zest and a cinnamon stick and let it cook in the oven. The chicken gets fall off the bone tender, and the lemon breaks the milk into this wonderful, curdy, lemony delicious sauce. It may look a little weird with the split milk in the sauce, but I dare you not to get a spoon and go after all those little curds. I mean, when no one is looking, of course. You can find Jamie Oliver’s recipe here if you want to do the oven version: http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk/.

But, as much as I love the original recipe, I wanted a quicker option for weeknight fair. So, I decided to adapt Jamie Oliver’s chicken in milk to an instant pot chicken in milk recipe. And I have to tell you, it did not disappoint. The meat came out even more tender than in the oven. I removed the meat off the bone, broke it into portions and spooned generous spoonfuls of sauce over the meat and wild rice accompaniment. And good gravy was it amazing. Speaking of gravy, I stopped myself short of drinking the sauce, but it was close. You need this in your life, ASAP, so let’s get on it!

Directions For Instant Pot Chicken In Milk:

Step One: Heat your instant pot on the normal setting for Sauté. Once hot, add olive oil to coat the bottom of the pot, about a tablespoon or so.

Step Two: Salt and pepper both sides of a whole chicken and add it to the pot, breast side down. Brown the chicken for 5-7 minutes, then flip the chicken breast side up and continue browning for another 5 minutes. I used one of our own farm-raised birds but I think it was about the size of most free-range chickens I see in the store. I have an 8 qt. pot, but I would imagine that a normal chicken should fit in a 6 qt. one based on the extra room I had.

Instant Pot Chicken In Milk

 

 

 

 

 

 

 

 

 

 

Step 3: Pull Out Your Chicken and while the pot is still on the saute setting, add a quarter cup of milk to the pot. With a wooden spoon, break up the burnt bits off the bottom of the pot. This will ensure that the pot heats correctly, and will flavor the sauce as well.

Step 4: Zest two one lemon over your chicken.

**Update: Since this instant pot version uses less milk, it tastes better with only one lemon, zested**

Instant pot chicken in milk

Step 5: Add the remaining 3/4 cups of milk, 6 cloves of whole, peeled garlic, a half-stick of cinnamon, and a tsp of salt. The original recipe calls for fresh sage, but I never remember to buy it, so I just add a tsp of dried sage or thyme. I prefer dried thyme, but I think either tastes pretty darn good.

Instant Pot Chicken In Milk

 

 

 

 

 

 

 

 

 

 

Step 6: Cover your Instapot and cook the chicken under high pressure for 25 minutes. Let it stand for five to ten minutes, then release the pressure. It’s going to look a little weird because of the split milk, but don’t be deterred. Just trust me that this is the most juicy, delicious chicken ever and the split milk is what makes this dish amazing. Take the chicken out and take the meat off the bone and break into bite-sized pieces. Add the meat back into the sauce and stir to combine. This tastes wonderful over risotto, polenta, couscous, mashed potatoes, or even just rice.  Go eat this, people. I mean it, you need this. Your stomach will thank you.

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Instant Pot Chicken In Milk

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I hope you enjoy this recipe as much as my family does!

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Instant Pot Chicken In Milk Yum
Instant pot chicken in milk recipe that's adapted from Jamie Oliver's oven roasted chicken in milk:  http://www.jamieoliver.com/recipes/chicken-recipes/chicken-in-milk/
Instant Pot Chicken In Milk
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Instant Pot Chicken In Milk
Instructions
  1. Heat Instant Pot using Sauté function. Once hot, add a tbs of olive oil to coat the bottom of the pot, salt and pepper chicken on both sides and add to pot, breast side down.
  2. Brown for 5-7 minutes and turn. Brown five minutes more.
  3. Remove chicken from the pot. While still on saute, add 1/4 cup of milk to the pot. Use a wooden spoon to scrape up browned bits on the bottom of the pot to ensure even heating and to flavor the sauce. Turn off the saute function.
  4. Add zest from lemon, 1 cup milk, 1 tsp salt, cinnamon, garlic, and thyme or sage.
  5. Put lid on the instant pot and cook under high pressure for 25 minutes. Let stand for 5-10 minutes and then use the quick-release option to release pressure.
  6. Remove chicken from sauce and take chicken off of the bone and break into bite-sized pieces.
  7. Add chicken back into sauce and stir to combine.
  8. Serve over any number of sides, a potato dish, a rice dish, or your favorite grain.
Recipe Notes

Bone-in, skin-on chicken thighs can be substituted, as could whole legs, or split, bone-on, skin-on chicken breasts, or a whole cut up chicken. Reduce cooking time accordingly.

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2 comments on “Instant Pot Chicken In Milk

  1. HI! I recently purchased an instant pot and haven’t used it yet. I found the link to your recipe through an instant pot community and the poster indicated that after you brown the chicken you have to remove the chicken and clean up the pan otherwise you won’t get the correct pressure. I don’t see this step in your instructions and since I have never used my pot yet, I wanted to check with you to get your thoughts. THANKS!

    • I’m a pretty avid cook but I just got an instant pot recently as well. I haven’t noticed any pressure problems. I suppose if you had a thick layer of brown bits on the bottom, that could be problematic, but I’d never clean it out. That’s where all the flavor is! You could easily add your liquid while it’s still on the sauté section and just de-glaze the pot by using a wooden spooon (or something else that wouldn’t scratch the pot) and scrape the browned bits with the spoon. The liquid will help release everything that’s stuck to the bottom of the pan and, As a bonus, add fantastic flavor into your sauce)

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