Instant Pot Mini 3qt Cornish Hen with Potatoes and Gravy

The IP Mini is perfect for cooking Cornish hens – even better when you can make the side dish right along with it! Chicken with potatoes and gravy for the win!

Use this recipe as a roadmap because there’s plenty of room for customization. Use your favorite seasonings and cooking liquid. Good old salt and pepper and plain water will work just fine. If you're feeling adventurous, you could try something a little more exotic like garam masala and beer or Spicy Montreal and pickle juice.

Instant Pot Duo Mini (3 Quart): https://amzn.to/2SxJo5d

Today’s Ingredients:
1 Cornish hen (20oz or so), washed and patted dry
¼ cup extra virgin olive oil (half for seasoning, half for browning)
McCormick’s GrillMates Roasted Garlic and Herb Seasoning (about 2 TB in the video)

½ small onion, sliced, 1 slice/wedge for cavity stuffing
6 garlic cloves, sliced + 2 whole cloves for cavity stuffing
1 cup chicken broth
1 lb potatoes, 3” chunks (or whole baby reds, fingerlings, whatever you like)
½ tsp salt
½ tsp black pepper

2 TB flour + 2 TB water

Instructions:
1. Place the hen in a bowl and rub it all over with olive oil and seasoning. Make sure to massage inside the cavity and under as much of the skin as you can.
2. Heat the IP Mini on sauté and add the olive oil when the display reads “HOT.” Add the hen, breast side down, and brown for about 6 minutes or until it easily releases from the bottom. Flip and brown the other side for another 6 minutes. Remove the hen back to the bowl.
3. Place all but one slice of onion into the pot and stir for a minute or two to break up the onion and coat them all in the oil and chicken juice.
4. Add the garlic slices and cook for another minute until really fragrant.
5. Add the chicken broth and scrape up any of the browned bits still left on the bottom of the pot.
6. Place the potatoes in an even layer to make a platform for the hen. Sprinkle salt and pepper (or other seasoning) over the top of the potatoes.
7. Place the hen on top of the potatoes (breast side up) and insert the last onion wedge and whole garlic cloves into the cavity.
8. Lock the lid and cook on manual/high for 15 minutes followed by a 10-minute natural pressure release. Then, release all remaining pressure and reopen the lid. Move the hen and potatoes to a serving plate while you make the gravy.
9. Set the pot back to sauté mode and bring the cooking liquid up to a gentle boil. Whisk in the flour/water mixture and continue cooking and whisking until the gravy is as thick as you like. You can add more flour/water (or cornstarch/water) to thicken more, or add plain water if you want it thinner.
10. Serve and ENJOY!!!


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