This is how you do it. I didn't do play by play shots, I didn't think of it until we were eating then I realized YOU had to make this too... I'll make it again and will do a video
TRACY'S MISSISSIPPI ROAST BUT WITH CHICKEN (IN THE PRESSURE COOKER)
8 boneless skinless chicken thighs (get the family pack)
1 package dry ranch dressing
1 package dry gravy mix
1 stick of butter (1/2 cup for my non American people)
12 peperoncino peppers, plus a little dribble of brine from the jar
1/2 cup of water
I cut the extra fat off the thighs and brown them in a little oil.
*don't brown the chicken in the pressure cooker, it just doesn't get hot enough, I try and try but it just is no good, use a little pan, brown a couple at a time and drop them into the cooker as you do.*
Add the water to the pressure cooker and put the chicken in.
Sprinkle the dry mixes over the chicken, put the butter on top, the peppers around and dribble a little brine over. DON'T MIX IT IN, just layer it all
Lock and Load the pressure cooker, set to HIGH pressure for 15 minutes.
Let the cooker come down naturally, open,
This keeps well for HOURS on warm, it freezes beautifully. You can shred the chicken for sandwiches or just eat them over rice or potatoes, it's just crazy delicious and I think I might prefer it to the chuck version.
Make it, it's amazing
When you open the lid, wow. the dark brown is some of the gravy mix, a quick stir and it dissolves, so so good
I served over rice with steamed green beans, oh did I mention so so good.
Post a Comment