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Beer Chicken in a Pressure Cooker
I simply read recipes from different cooks on Cookpad and adapted it to my way of cooking (if I'm daring to post it, it's because the result was more than satisfactory) and I encourage you to try it.
Beer Chicken in a Pressure Cooker
I simply read recipes from different cooks on Cookpad and adapted it to my way of cooking (if I'm daring to post it, it's because the result was more than satisfactory) and I encourage you to try it.
Cooking Instructions
- 1
Prepare the ingredients and utensils to be used during cooking. In a pressure cooker, cover the bottom with refined olive oil and heat over medium-high heat (about 6 tablespoons). Chop the onion, carrot, and leek, and sauté for about 10 minutes with a pinch of salt.
- 2
When the onion and leek are cooked, add the sliced garlic and mushrooms. If you notice it needs more oil, add a couple more tablespoons and continue stirring for a couple of minutes.
- 3
Add a tablespoon of flour and stir for another 3 minutes, then set aside.
- 4
Add a couple more tablespoons of oil to the pot, cut the 4 chicken leg quarters into 2 pieces each, remove the skin, and fry (or sear) on both sides for 4 minutes per side.
- 5
Simultaneously, in a small saucepan, dissolve 1 bouillon cube in 1/2 cup of water. Add this to the vegetables along with a can or two bottles of beer (400 ml), almost covering the chicken. Bring the stew to a boil, add the bay leaf and ground pepper, and when it starts to boil, cover the pressure cooker for 20-25 minutes.
- 6
Once the pressure is released from the cooker, remove the chicken, and with the lid open, reduce the sauce until the desired thickness is achieved. Adjust the salt to taste and serve. (Delicious)
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