Shrimp Scampi

Juicy tender succulent shrimp scampi provides sweet pleasure with gentle herbal notes at the finish. With a fork in hand featuring a freshly skewered delicious morsel of tender satisfaction, take a bite, and chew your way through this elegant deep flavor profile.  Once you are almost finished, tear a piece of warm French bread, and dip it into the to serving platter soaking up the meals featured juices. Take a bite of the toast saturated bread, to experience a flavor and texture shift that will add an extra dimension to the dinning experience. As you chew the bread take a nose full of your favorite dry white wine and sip your palate clear with the comforting and cleansing nature of a dang good wine. Then repeat until you have satisfied your inner hunger.

Meals like this are simple to prepare and exquisite to enjoy. Simply watch the video and follow the instructions below to be on your way to a sophisticated EatFoodlicious adventure. Like and share this or any of my recipes from my growing menu of quality meals. Thanks for visiting and be sure to tell a friend about eatfoodlicious daily.

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Serve with bread or pasta.

Ingredients

Add olive oil and butter. Wait until the butter is mostly melted. Add shallot and cook for 2 minutes or until translucent. Add garlic and cook for 30 seconds or until fragrant. Pour white wine and cook for 3 minutes or until half of the wine has cooked down.

Add shrimp and cook for 1-2 minutes per-side. Pour in lemon juice, red pepper flakes and stir.

Add fresh parsley and mix. Remove the pan from the heat.

Best enjoyed with pasta, toasted bread, vegetables or salad. Serve immediately!

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Shrimp Scampi

0 from 0 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Appetizer, Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • ½ cup dry white wine
  • ¼ cup fresh parsley finely chopped
  • 2 tbsp fresh lemon juice
  • 2 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • tsp red pepper flakes
  • 3 garlic cloves minced
  • 1 medium shallot chopped
  • salt & pepper to taste

Instructions
 

  • Heat the pan to medium.
  • Add olive oil and butter. Wait until the butter is mostly melted.
  • Add shallot and cook for 2 minutes or until translucent.
  • Add garlic and cook for 30 seconds or until fragrant.
  • Pour white wine and cook for 3 minutes or until half of the wine has cooked down.
  • Add shrimp and cook for 1-2 minutes per-side.
  • Pour in lemon juice, red pepper flakes and stir.
  • Season with salt & pepper.
  • Add fresh parsley and mix. Remove the pan from the heat.

Best enjoyed with pasta, toasted bread, vegetables or salad.

    Serve immediately!

      Video

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      Instant Pot Pork Carnitas

      Carnitas Tacos feature slightly braised pork with pressure cooked in tangy/zesty notes that match perfectly with the vegetables and your favorite sauce. Dripping with delicious juice these tacos will be a hit during your next communal feasting. They are perfectly small, if you do not want to over indulge, you can just sample these traditionally styled tortilla loaded snacks. However, if you brought your appetite with you to the table then you will enjoy satisfying the hunger within by munching on these flavor filled delights.

      If you enjoy tacos and are looking for an easy recipe, then I suggest you watch the video and follow the instructions below to initiate the planning of your next meal. Best served on freshly toasted tortillas, as they tend to get a bit stale after a few hours. Store ingredients separately if you have leftovers to reheat and enjoy later. Feel free to like and share this or any other recipes in my growing catalogue of eatfoodlicious tutorials, suggestions and ideas.

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      Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños.

      Ingredients

      In a small bowl: combine all the rub ingredients and mix.

      Rub the dry mix all over the pork.

      Place the rubbed pork into the cooker.

      Place the rest of the ingredients (orange juice, lime, garlic, onion & jalapeño) on top of the pork.

      Place the lid on. Pressure cook on high for 80 minutes (1 hour & 20 minutes) and a natural release (approx. 30 minutes). Remove the lid.

      Remove the pork an place on a bowl/plate. Use tongs or 2 forks to shred the meat. Set aside.

      Strain liquid from cooker using a fine wire mesh. Save the liquid for frying.

      Add ⅓ of the shredded meat and ⅓ of the liquid to the pan.

      Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisp meat aside. Repeat previous steps two more times to crisp the remaining of the meat. Make sure to flip/turn the meat as you cook to crisp all sides.

      This can be served as a tacos or taco bowls.

      Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños.

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      Instant Pot Pork Carnitas

      2.84 from 6 votes
      Prep Time 10 mins
      Cook Time 1 hr 20 mins
      Total Time 1 hr 30 mins
      Course Main Course
      Cuisine Hispanic
      Servings 10

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 4 lbs boneless boston butt or shoulder
      • 1 cup fresh orange juice about 3 large oranges
      • 1 lime juice only
      • 1 sweet onion chopped
      • 8 garlic cloves minced
      • 1 jalapeño about 2" long remove seeds & minced

      Rub

      • 2 tbsp olive oil
      • 1 tbsp ground cumin
      • 1 tbsp ground oregano
      • 2 tsp salt
      • 1 tsp black pepper

      Additional

      • corn tortilla
      • chopped cilantro
      • finely sliced onion
      • lime
      • shredded cheese or crumble cotija cheese
      • pico de gallo or salsa
      • sliced avocado
      • sour cream

      Instructions
       

      Rub

      • In a small bowl: combine all the rub ingredients and mix.
      • Clean and pat the pork dry with a paper towel.
      • Rub the dry mix all over the pork.

      Pressure Cook

      • Place the rubbed pork into the cooker.
      • Place the rest of the ingredients (orange juice, lime, garlic, onion & jalapeño) on top of the pork.
      • Lift one side of the pork up (use a tong or wooden spoon); this will allow the juice to go underneath the meat.
      • Place the lid on. Pressure cook on high for 80 minutes (1 hour & 20 minutes) and a natural release (approx. 30 minutes). Remove the lid.
      • Remove the pork an place on a bowl/plate. Use tongs or 2 forks to shred the meat. Set aside.
      • Strain liquid from cooker using a fine wire mesh. Save the liquid for frying.

      Frying

      • Use an iron skillet or nonstick-pan.
      • Add 1 tbsp oil and heat to medium-high.
      • Add ⅓ of the shredded meat and ⅓ of the liquid to the pan. Cook for 5-8 minutes or until the liquid has evaporated and the meat begins to crisp. Set crisp meat aside. Repeat previous steps two more times to crisp the remaining of the meat. Make sure to flip/turn the meat as you cook to crisp all sides.

      Serve on corn tortillas. Top with cheese, cilantro, lime, salsa, avocado, tomatoes and jalapeños.

        Enjoy!

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          Air Fryer Parmesan Chicken

          Lightly sprinkle the cheese over the sauce covered chicken and get ready for your first taste of a smooth and rewarding easy to make Parmesan Chicken. Chicken so tender and satisfying its natural flavors find the perfect dance partner on your plate with the smooth and elegant tomato sauce. The notes of fresh grated parmesan linger in the air and establish sensations that create anticipation as you cut through your first bite. Savor the moment prior to the first taste and know that your time in the kitchen has been well spent. 

          Watch the video and follow the instruction below and plan this meal for your next EatFoodlicious adventure. When this dinner is being enjoyed, look at the others you share your table with and watch them with satisfaction knowing you are now establishing how each of them define what a good cook is. Then after the meal tell them it is bad luck for a cook to also have to clean and that they need to repay your efforts by helping clear the table. If they seem hesitant simply ask if they would ever like to eat again and watch how quickly they move to clear the dirty crockery. Just kidding on that last part… or am I?

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          Serve with pasta, vegetables or salad.

          Ingredients

          Clean and slice the chicken in half lengthwise (4 filets). 

          Optional: Use a meat pounder to tenderize the each chicken to an even ⅓” thick. 

          Drench the chicken breast into the eggs.

          Then coat with the parmesan mixture all over.

          Transfer the chicken to the air fryer. Coat the top with cooking spray. Air fry for 6 minutes.

          Add 2 tbsp marinara sauce to each breast.

          Add 2 tbsp mozzarella cheese to each breast.

          Air fry for 4-5 minutes or until the cheese has melted.

          Serve and Enjoy!

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          Air Fryer Parmesan Chicken

          5 from 1 vote
          Prep Time 15 mins
          Cook Time 10 mins
          Total Time 25 mins
          Course Main Course
          Cuisine American, Italian
          Servings 4

          Equipment

          • Air Fryer

          Ingredients
            

          • 2 large chicken breast
          • 2 large eggs lightly beaten
          • 1 cup Italian breadcrumbs
          • ½ cup grated parmesan cheese
          • ½ cup shredded mozzarella
          • ½ cup marinara sauce

          Instructions
           

          • Preheat the air fryer to 360°F (182°C).
          • In a shallow dish: combine breadcrumbs, parmesan cheese and mix well.
          • In a separate dish, whisk the eggs.
          • Clean and slice the chicken in half lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓" thick. 
          • Drench the chicken breast into the eggs and then coat with the parmesan mixture all over. Depending on the size of your air fryer, you may need to do this in batches.
          • Coat the bottom of the air fryer with olive oil cooking spray. Transfer the chicken to the air fryer. Coat the top with cooking spray.
          • Air fry for 6 minutes. Flip the chicken, add 2 tbsp marinara sauce and 2 tbsp mozzarella cheese to each breast. Air fry for 4-5 minutes or until the cheese has melted.

          Serve with pasta, vegetables or salad.

            Enjoy!

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              Chicken Egg Rolls

              Fresh hot crispy chicken and vegetable stuffed egg roll dipped in a tastebud pleasing sweet and sour sauce will light up your senses with pleasure. When a tight little package like this explodes like dynamite with flavor you will struggle to not over indulge. The family members will race to grab their fair share and these may not last long once you put them up for consumption. Steaming bites of these tender and juicy egg rolls will be worth the time it takes to prepare these delicious finger foods. Enjoy them separately or cut them up and eat over noodles or a nice bowl of your favorite rice. Make extra and store them in the freezer for a quick and easy reheat delicious snack on a day when you don’t have all the time in the world to prepare your next meal. Simply wrap in aluminum foil and bake until you smell the aroma of heated egg rolls. Carefully open the foil and turn them over. Turn off the oven and let them breath a bit. And you will have yourself a reheated delicious chicken stuffed egg roll.

              Be sure to watch the video, follow the instructions below and take your time to do these right. This technique requires patience and application of technique. It is worth the time practicing your roll and be sure to be careful when frying them. Hope you enjoy this video and find the information useful. Please like and share anything you find to your liking as you browse my catalog of growing recipes. Thanks for visiting eatfoodlicious and be sure to tell a friend.

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              Dip with your favorite dip.

              Ingredients

              Chopped vegetables and chicken.

              Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.

              Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.

              Add the shredded carrots, onions and cook for 1-2 minutes.

              Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.

              Add chopped green onions and mix. Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).

              Defrost the egg roll wrapper.

              Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Watch the video for guidance how to roll it properly. 

              Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper.

              You should have about 15-16 rolls.

              Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch. 

              Tasty egg rolls

              Serve with sweet chili sauce, sweet & sour sauce or soy sauce.

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              Chicken Egg Rolls

              5 from 1 vote
              Prep Time 20 mins
              Cook Time 10 mins
              Total Time 30 mins
              Course Appetizer, Main Course, Snack
              Cuisine Asian, Chinese, vietnamese
              Servings 15

              Ingredients
                

              • 1 lb chicken breast or ground chicken
              • 4 cups cabbage shredded
              • 1 large carrot shredded
              • 2 green onion chopped
              • 3 garlic cloves minced
              • ½ onion thinly sliced
              • 2 tbsp oil
              • 1 tbsp soy sauce
              • 1 tbsp oyster sauce
              • 1 tsp sesame oil
              • 1 tsp sugar
              • ½ tsp salt

              Instructions
               

              • Clean and pat the chicken breast dry. Slice the chicken into small diced/cubes size.
              • Heat the wok/pan to medium-high and add 2 tbsp oil.
              • Add chicken to the wok/pan. Cook for 5-6 minutes or until no longer pink.
              • Add soy sauce, oyster sauce, sesame oil, sugar, salt and mix.
              • Add the shredded carrots, onions and cook for 1-2 minutes.
              • Add garlic, shredded cabbage and mix. Cook for 5-6 minutes or until the cabbage is slightly welted.
              • Add chopped green onions and mix.
              • Turn off the heat and transfer the meat mixture to a strainer (this will help to remove excess liquid). Set aside for 15-20 minutes or until no longer cool to the touch (room temperature).
              • Defrost the egg roll wrapper. It usually takes about 1-2 hours at room temperature. Just before making the egg rolls, be sure to gently pull each individual wrapper apart and place them on a plate. This will help and save time when rolling.
              • Place the egg roll wrapper on a flat surface. Put a spoonful of the filling on the wrapper and roll. Be sure to roll it a bit loose. Don’t roll it too tight or they will bust during frying. Seal by dipping your finger in water and gently spreading it on the tri-angular tip of the wrapper. Watch the video for guidance on how to roll properly. 
              • Heat a large pot or wok to medium-high on 325-350°F / 162-176°C for 5 minutes before frying. Fry them in batches careful not to overcrowd as they may stick to each other. Cook for 5-7 minutes or until golden brown per batch. 

              Serve with sweet chili sauce, sweet & sour sauce or soy sauce.

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                Instant Pot Beef Shank (Osso Buco)

                Beef Shank pressure stewed to perfection in rich beef stock and saturated with the essence of red wine is fall off the bone good. The celery, carrots, onions and tomatoes provide subtle notes that create a delicious aroma as they add depth to the Beef Shank flavor profile. Serve this hunk of meat on a bed of potatoes and drizzle some of the stew over the combination to plate up a hearty satisfying meal. Tender, juicy, tasty, your mouth will be watering with anticipation.

                Watch the video and follow the instructions below and plan your next beef featured feast. This simple to make affordable Beef Shank is so tender you can shred it with your fork. Feel free to browse my catalog for a mashed potatoes recipe and plan your next EatFoodlicious experience today.

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                Tender beef shank.

                Ingredients

                Clean and pat the shanks dry. Season both sides with salt and pepper.

                Place the beef shanks in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the shanks and set aside.

                Add onions, carrots, celery and cook for 2-3 minutes or until onions become translucent.

                Add garlic, sauté ~30 seconds or until fragrant.

                Pour red wine in the cooker and deglaze the bottom of the cooker for 2 minutes.

                Add the beef broth – stir/mix.

                Return the beef shanks to the cooker.

                Place crushed tomatoes on top of the beef shanks. Do not stir.

                Place the lid on. Pressure cook on high for 40 minutes, followed by a natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid. Set cooker back to saute-high. Saute until the liquid reduces to about half.

                Gently scrap the crushed tomatoes off the beef. Carefully remove the beef shank from the cooker and set aside. Scoop out and discard grease. Serve with pasta, polenta or mashed potatoes.

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                Instant Pot Braised Beef Shank (Osso Buco)

                5 from 1 vote
                Prep Time 10 mins
                Cook Time 40 mins
                Total Time 50 mins
                Course Main Course
                Cuisine American, Italian
                Servings 2

                Equipment

                • Pressure Cooker / Instant Pot

                Ingredients
                  

                • 2 ½ lbs (2) bone-in beef shank about 2" thick
                • 1 ½ cups unsalted beef stock/broth
                • 1 cup dry red wine
                • ½ cup celery chopped
                • ½ cup carrots chopped
                • 14 oz crushed tomatoes
                • 1 medium onion chopped
                • 3 garlic cloves minced
                • 2 tbsp olive oil
                • ½ tsp salt
                • ½ tsp black pepper
                • Salt to taste

                Instructions
                 

                • Clean and pat the shanks dry. Season both sides with salt and pepper.
                • Set cooker to saute-high. Add olive oil.
                • Place the beef shanks in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the shanks and set aside.
                • Add onions, carrots, celery and cook for 2-3 minutes or until onions become translucent.
                • Add garlic, sauté ~30 seconds or until fragrant.
                • Pour red wine in the cooker and deglaze the bottom of the cooker for 2 minutes.
                • Add the beef broth – stir/mix.
                • Return the beef shanks to the cooker.
                • Place crushed tomatoes on top of the beef shanks. Do not stir.
                • Place the lid on. Pressure cook on high for 40 minutes, followed by a natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.
                • Gently scrap the crushed tomatoes off the beef. Carefully remove the beef shank from the cooker and set aside. Scoop out and discard grease.
                • Set cooker back to saute-high. Saute until the liquid reduces to about half.
                • Season with salt and pepper to taste.
                • Press cancel.

                Serve with pasta, polenta or mashed potatoes.

                  Enjoy!

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                    Instant Pot Whole Chicken with Gravy

                    Instant Pot Whole Chicken traps wonderful taste explosion filled juice in the meat while featuring zesty and herbal notes that create a harmoniously succulent buttery gorgeous meal. Cut the chicken into servings, arrange on a plate and slowly pour the rich broth based gravy over the warm tender meat. I recommend mashed potatoes as a side and also covering them with this delicious gravy. Be sure to have your favorite roll or bread handy to wipe the plate clean as you enjoy the juices, drippings and extra servings of gravy. Tasty wholesome food that the entire family will absolutely devour.

                    Watch the video and follow the instructions below to see for yourself how easy it is to have this efficient meal in your home today. The cost of the chicken plus some other ingredients  you probably already have on hand will have a meal to the table that will feed a family of five or generate enough left overs to last.  Save money, eatfoodlicious tasty comforting food and have a better quality meal at home, I highly recommend giving this recipe a try.

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                    Crispy, tender and juicy whole chicken.

                    Ingredients

                    Combine all the seasoning ingredients together and mix, set aside. Save the lemon for later.

                    Pour 1 cup of chicken broth into the cooker. Place the trivet inside the cooker.

                    Place the whole chicken on top of the trivet. Add onion, garlic and lemon to the inside of the chicken cavity.

                    Pour/spread half the olive oil mixture over the outer surface of the chicken and rub the other ~half under the skin.

                    Place lid on. Pressure cook on high for 24 minutes and natural release for 15 minutes. Remove lid.Note: Cook whole chicken 6 minutes per-pound. Add 3 minutes per-half a pound.

                    Air Fryer: Set the air fryer to 450°F and cook for 8-10 minutes or until skin is crispy/brown.

                    Oven: Place the chicken on a baking sheet and broil on high for 8-10 minutes or until skin is crispy/brown.

                    Place a mesh/strainer on top of a mixing bowl. Pour the broth through the strainer. Scoop out the grease that will float to the top. Set the bowl aside.

                    Set cooker to saute-high. Add butter and wait until it is completely melted. Add flour and whisk for 1 minutes or until lightly golden.

                    Slowly pour the broth into the cooker. Whisk frequently until smooth and as it thickens (to your desired consistency).

                    Optional: cut the chicken up.

                    Serve with gravy.

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                    Instant Pot Whole Chicken with Gravy

                    5 from 1 vote
                    Prep Time 5 mins
                    Cook Time 24 mins
                    Natural Release 15 mins
                    Total Time 44 mins
                    Course Main Course
                    Cuisine American
                    Servings 6

                    Equipment

                    • Pressure Cooker / Instant Pot

                    Ingredients
                      

                    • 4 lbs whole chicken
                    • 1 cup unsalted chicken broth
                    • ½ onion cut in half
                    • 5 garlic cloves

                    Seasoning

                    • ½ cup extra virgin olive oil 
                    • 2 tsp salt
                    • 1 tsp black pepper
                    • 1 tsp onion powder
                    • 1 tsp garlic powder
                    • 1 tsp paprika
                    • ½ tsp thyme
                    • ½ lemon juice

                    Gravy

                    • 3 tbsp unsalted butter
                    • 3 tbsp all-purpose flour

                    Instructions
                     

                    Seasoning

                    • Combine all the seasoning ingredients together and mix, set aside. Save the lemon for later.

                    Pressure Cook

                    • Remove the giblets from chicken. Rinse and pat dry the whole chicken (inside and outside).
                    • Pour 1 cup of chicken broth into the cooker.
                    • Place the trivet inside the cooker.
                    • Place the whole chicken on top of the trivet.
                    • Add onion, garlic and lemon to the inside of the chicken cavity.
                    • Pour/spread half the olive oil mixture over the outer surface of the chicken and rub the other ~half under the skin. (see video for reference)
                    • Place lid on. Pressure cook on high for 24 minutes and natural release for 15 minutes. Remove lid.
                      Note: Cook whole chicken 6 minutes per-pound. Add 3 minutes per-half a pound.
                    • Remove chicken and trivet from the cooker.
                      Oven: Place the chicken on a baking sheet and broil on high for 8-10 minutes or until skin is crispy/brown.
                      Air Fryer: Set the air fryer to 450°F and cook for 8-10 minutes or until skin is crispy/brown.
                      Rest for 10 minutes before serving.

                    Gravy

                    • Place a mesh/strainer on top of a mixing bowl. Pour the broth through the strainer. Scoop out the grease that will float to the top. Set the bowl aside.
                    • Wipe the inside of the cooker with a paper towel and discard.
                    • Set cooker to saute-high. Add butter and wait until it is completely melted.
                    • Add flour and whisk for 1 minutes or until lightly golden.
                    • Slowly pour the broth into the cooker. Whisk frequently until smooth and as it thickens (to your desired consistency). Remove from the cooker and place in an appropriate dish.

                    Serve & Enjoy!

                      Video

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