Iím a convert to Instant Pot

By Sonya Sandford

I was initially an Instant Pot doubter. I love both my Dutch oven and my stock pot, and I love letting the kitchen slowly fill with warmth as things simmer and cook for hours.

Then I married and an Instant Pot (electric pressure cooker) literally showed up on my doorstep. At the risk of sounding ungrateful, I put it away and forgot about it for at least six months.

And then I heard about making rice in the Instant Pot. My first pot of sushi rice instantly made me a convert. My first vegetable stock changed my feelings about how stock can best be made.

My first batch of chickpeas led me to making hummus on a more regular basis. Rice, stock and beans are all great in the Instant Pot, but I still carried some scepticism about cooking other things. Chicken? Whatís wrong with cooking it in the oven?

Turns out, chicken in the pressure cooker is delicious! The chicken ends up deeply infused with any added aromatic or spice, it becomes fall-off-the-bone tender and requires much less attention than cooking it on the hob.

The Georgian Jewish community traditionally makes chicken cooked in pomegranate juice for Rosh Hashana. Itís sweet, tart, flavoursome and eye-catching.

This recipe is an adaptation from multiple recipes, but in any variation the chicken is braised in a generously spiced, fruity pomegranate juice-based broth, and then topped with fresh red jewel-like pomegranate kernels.

The pomegranate juice adds expected sweetness, but thereís also an assertive and awakening tang that comes through, especially with the addition of tamarind and pomegranate molasses.

The copious amounts of onion and garlic add deep levels of sweet savouriness to the dish.

The coriander, hot pepper (not too hot), and thyme play off each other with their respective perfuminess, heat and mintyness. A hint of honey makes its way into the pot for sweetness without being at the forefront of the show.

After 15 minutes at high pressure, the chicken barely clings to its bones, and the sauce becomes rich with and fortified by the golden schmaltz left over from browning the chicken.

Take out the chicken and let that liquid simmer (still in the Instant Pot), and the mahogany-coloured sauce will thicken and become silky and as decadent as a festive meal demands.

Once the chicken and sauce are plated, shower them with bright green fresh herbs and glistening ruby red pomegranate seeds.

Dark meat works best, but white meat is fine too. You can make this several days in advance and it improves when reheated. It also freezes well; just leave off the fresh garnish until right before serving.

You can also make this recipe the old-fashioned way.

Note: this recipe can easily be doubled.

Instant Pot Georgian Pomegranate Chicken


  • 12 whole chicken legs, or 6 bone-in thighs plus 6 legs (about 4lbs)
  • Sunflower or avocado oil, as needed
  • 3 medium red onions, halved and sliced thin
  • 4-5 cloves garlic, finely minced
  • 2 teaspoons ground coriander
  • 1 Ĺ teaspoons aleppo pepper or Ĺ teaspoon red pepper flakes, or to taste
  • 1 teaspoon sweet paprika
  • 2 tablespoons tomato paste
  • 1 cup pomegranate juice
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons tamarind paste
  • 1 tablespoon honey
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • Seeds of 1 whole pomegranate
  • Ĺ bunch fresh coriander or parsley, for garnish
  • Salt and pepper, as needed


Start by generously seasoning the chicken with salt and pepper on both sides. Turn Instant Pot to saute setting.

If needed, increase the heat. Once the pot is hot, add a drizzle of oil. Brown each piece of chicken until golden brown, about 3-4 minutes on each side.

Cook the chicken in batches so as not to crowd the pot and cause the chicken to steam instead of brown. On the hob, brown the chicken in a large pot or Dutch oven on medium high heat.

Once all of the chicken is browned, transfer it from the pot and reserve.

Add all the onions to the same pot, so that they can cook in the remaining chicken fat. If the chicken did not release very much oil, add another tablespoon or two of oil to the pot.

Season the onions with salt and saute for 5-6 minutes, or until softened and starting to slightly brown.

Add the garlic, coriander and paprika to the pot and saute for an additional 1-2 minutes, or until fragrant. Add the tomato paste and stir everything until the onion mixture is well coated in the tomato paste.

Nestle the reserved browned chicken back into the pot. Press cancel to turn off saute function. Follow the same steps on a hob.

Add the pomegranate juice, pomegranate molasses, tamarind paste, honey, thyme and bay leaf to the pot. Place the lid on the Instant Pot, close it and seal it.

Press the poultry or manual setting and set the time to 15 minutes. Let the steam naturally release for 10-15 minutes, and shift the valve to venting if more air needs to be released.

On the hob, cover the pot and simmer for 30 minutes on medium-low or until the chicken is tender and cooked through.

Press cancel, open the lid and transfer the chicken to a platter and lightly cover with foil to keep it warm. Remove the bay leaf and thyme stems. Turn on the saute function again.

Allow the sauce to simmer and reduce by half, or until it has reached your desired thickness. On the hob, turn the heat to medium-high and simmer.

Once the sauce has reduced and thickened, pour it over the chicken. At this point you can keep the dish warm in a low oven, or you can cool it and freeze if making in advance.

Just before serving, garnish the chicken with fresh pomegranate and roughly chopped coriander or parsley. Serves 6-8.

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