{"id":2254,"date":"2020-12-11T09:47:46","date_gmt":"2020-12-11T09:47:46","guid":{"rendered":"https:\/\/onepotdishrecipe.com\/?p=2254"},"modified":"2021-12-06T09:55:31","modified_gmt":"2021-12-06T09:55:31","slug":"indonesian-chicken-instant-pot","status":"publish","type":"post","link":"https:\/\/onepotdishrecipe.com\/indonesian-chicken-instant-pot\/","title":{"rendered":"Indonesian Chicken Instant Pot"},"content":{"rendered":"\n\n\n\n\n\n
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Indonesian Chicken Instant Pot<\/h2>\n
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Indonesian Cusine at its best - Balin Chicken - steamed.<\/span><\/div>\n
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Prep Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Dinner<\/span><\/div>
Cuisine: <\/span>Indonesian<\/span><\/div>
Keyword: <\/span>indonesian cusine bali balinese<\/span><\/div><\/div>\n\n
Calories: <\/span>455<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Rosie<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 1<\/span> Chicken<\/span><\/li>
  • 3-4<\/span> Banana Leaves (If you do not have banana leaves - use parchment paper {baking paper} to first wrpa the chicken and then wrap again with foil. The parchment paper does not stick to the chicken.<\/span><\/li>
  • 6<\/span> candle nuts<\/span> else you can use almonds<\/span><\/li>
  • 4<\/span> cloves<\/span> garlic<\/span><\/li>
  • 2<\/span> shallots<\/span><\/li>
  • 2<\/span> sticks of lemon grass<\/span><\/li>
  • 1<\/span> inch<\/span> turmeric<\/span> can use powder<\/span><\/li>
  • 1<\/span> inch<\/span> ginger<\/span><\/li>
  • 1<\/span> inch<\/span> galangal<\/span> if you have it<\/span><\/li>
  • 1<\/span> teaspoon<\/span> Shrimp paste or powder<\/span><\/li>
  • 2<\/span> teaspoons<\/span> coriander\/cilantro powder<\/span><\/li>
  • 2<\/span> teaspoons<\/span> white pepper<\/span><\/li>
  • 1<\/span> tablespoon<\/span> of brown sugar<\/span><\/li>
  • 2<\/span> kaffir lime leaves if you have them<\/span><\/li>
  • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
  • Oil<\/span><\/li>
  •  <\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    •  <\/div><\/li>
    • Roughly chop the shallots, chili (de-seeded) ginger turmeric, and candlenuts (if you have them - else your favorite nut for a little texture) and put in the blender<\/div><\/li>
    • Strip the kaffir lime leaf, roughly chop and also add to the blender<\/div><\/li>
    • Add the lemongrass<\/div><\/li>
    • Add approximately 1 tablespoon of water to help the blender and wet the paste.<\/div><\/li>
    • Blend until smooth - will take about 5 minutes<\/div><\/li>
    • Take out the paste and cook in the instant pot (on saute hot)<\/div><\/li>
    • Add in the other dry ingredients (coriander powder, shrimp powder\/paste, salt, pepper,\u00a0 and zedoary (if you have it)<\/div><\/li>
    • Mix and cook for another 2-3 minutes<\/div><\/li>
    • Take out the paste and clean the instant pot bowl<\/div><\/li>
    • Work your fingers under the chicken skin and spread the paste in there and everywhere else on the chicken - liberally<\/div><\/li>
    • Then wrap the chicken in bamboo leaves and tie up with string<\/div><\/li>
    • If you do not have bamboo leaves - first wrap the chicken in parchment paper followed by some foil - and again tie up with string. The parchment paper will not stick to the chicken.<\/div><\/li>
    • Then put the trivet and 2 cups of water in the Instant Pot<\/div><\/li>
    • Put the chicken in the instant pot and cook for 45 minutes high pressure and 10 minutes natural release.<\/div><\/li>
    • Unwrap the chicken and you are ready to serve.\u00a0<\/div><\/li>
    • If you want to brown off the chicken a little you can put in the oven on high for about 15 minutes<\/div><\/li><\/ul><\/div><\/div>\n
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      Video<\/h3>