half chicken/
whole chicken
Ingredients:
¼ cup dill, chopped
¼ cup parsley, chopped
2 sprigs oregano
1 sprig rosemary
2 bay leaves
10 kalamata olives, pitted and halved
1 lemon, juiced and chopped
2 tsp olive oil
¼ cup yellow onion, sliced
4 cloves garlic, sliced
¼ cup unsalted chicken broth
1 tbsp neutral oil
1 split chicken breast
1 chicken thigh and drumstick
2 tsp kosher salt
¼ tsp ground black pepper
For Garnish
2 tsp extra virgin olive oil
1 tbsp parsley, chopped
Directions:
1. Place dill, parsley, oregano, rosemary, bay leaves, olives, lemon juice and pieces, olive oil,
onions, and garlic in Super Pot Pressure Cooker. Add chicken broth.
2. Rub chicken with salt and pepper. Heat neutral oil over medium heat until slick and shiny.
Place chicken breast and thigh into pan, skin-side down, and sear until skin is golden
brown.
3. Transfer chicken to Super Pot’s Removable Cooking Pot on top of all other ingredients.
Set the Pressure Release Valve to “Seal” and cook for 15 minutes.
4. Once pressure cooker cycle is complete, let natural pressure release for 5 minutes before
setting the Pressure Release Valve to “Vent” for accelerated release. Strain chicken from
juices. If desired, reduce leftover liquid by half and serve.
Ingredients:
1 cup apple cider vinegar
1 cup white vinegar
1 tbsp maple syrup
1 tbsp yellow onion, chopped
6 cloves garlic
2 tbsp Dijon mustard
1 dash liquid smoke
1 tsp kosher salt
2 lbs pork butt
CAROLINA
PULLED PORK
Directions
1. Combine all ingredients except pork butt in blender and puree until smooth.
Pour over pork butt and let marinate 8 hours or overnight. Remove pork butt from
marinade and place in Super Pot Pressure Cooker Removable Cooking Pot.
2. Pour 1 cup marinade into pressure cooker, reserve the rest. Set Pressure Release
Valve to “Seal” and pressure cook for 1 hour 30 minutes. Once pressure cooker
cycle is complete, let natural pressure release for 10 minutes before setting the
Pressure Release Valve to “Vent” for accelerated release.
3. Strain pork butt from BBQ sauce and shred with a fork or tongs. In a small pot, bring
cup of the mixture to shredded pork.
C
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f
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!
If using boneless, skinless breasts and thighs you can skip the searing step.
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