Tags:
Snacks | Sides | Small Bites Pub Classics | Steaks | Burgers | Fries Multicooker Chicken | Poultry

You will need:

  • 1 Tbs oil
  • 1 – 1.5 kg chicken drumettes
  • 220g jar of chipotle sauce
  • 1 cup chicken stock
  • 2 Tbs tomato paste
  • 1 tsp Tabasco sauce

BLUE CHEESE SAUCE:

  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 95g blue cheese
  • 2 tsp lemon juice
  • 1 tsp minced garlic

Let's make it:

Step 1:

Select BROWN on the Pressure Multicooker and adjust time to 15 minutes, press START/STOP and allow to preheat.

Step 2:

Add oil and brown chicken, in batches.

Step 3:

Toss chicken in a bowl with the chipotle sauce until well covered.

Step 4:

Place steaming rack inside cooking pot, and chicken stock, placing chicken on top and pouring over the excess sauce. Secure the lid, ensure the steam release valve is in the seal (closed) position, select POULTRY adjust time to 15 minutes and press START/STOP.

Step 5:

Once the Pressure Multicooker has finished cooking, allow a natural pressure release time of 2 minutes.

Step 6:

Remove chicken onto a platter and remove steaming rack.

Step 7:

Select BROWN then START/STOP add the tomato paste and Tabasco sauce and reduce remaining liquid by half, simmering for 5 minutes. Press START/STOP. Pour sauce over chicken.

Step 8:

Make the blue cheese sauce by adding all ingredients to a blender and blitz until smooth.