It’s day 7 of Whole30 in the Ross house and we all haven’t killed each other yet, so I’d consider that a win. I will say that I’m a little bored with my lunches, and I’d really love a chocolate chip cookie, but other than that we’re holding it down. I will also say the first time I tried (and failed) to do a Whole30 I had horrible headaches and basically wanted to die, hence the failing portion. But this time around, I didn’t get any of that, which makes me think maybe I wasn’t eating as bad before this Whole30 as I was before the last attempt.
I asked on my Insta stories today if you wanted to see recipes for Whole30 and the resounding answer was “please, YES!” Like I said over on Instagram though, I am NOT a chef and I’m NOT a recipe creator. Any recipe posted on this little ol’ blog will be the creation of someone else, and I’ll give them all the credit for it. There may be a thing or two that I change up occasionally, probably due to the lack of an ingredient (or a personal taste) but, for the most part, they’ll stay just how they were printed. This recipe for Instant Pot 40 Clove Garlic Chicken comes from the peeps at Whole30. Those folks are basically kitchen geniuses. If you don’t have the original Whole30 book you definitely need it. The science behind it all is fascinating and I’ve honestly learned so much. And if you don’t have an Instant Pot, you should consider making the investment. When cooked under pressure, recipes cook in a fraction of the time they’d otherwise take in the slow cooker. You can cook some stuff up to 10x faster in the Instant Pot, you can cook most recipes using only the Instant Pot (avoiding getting your pots and pans dirty), and cleanup is super quick and easy.
3-3 1/2 pounds meaty chicken pieces (breasts, drumsticks or thighs)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon clarified butter or ghee
40 cloves garlic (about 2 heads), peeled
2 teaspoons Whole30 compliant Italian seasoning
1 cup Whole30 compliant chicken broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
Sprinkle chicken pieces on all sides with the salt and pepper. In a 6-quart Instant Pot, select Sauté and adjust to Normal/Medium. Add the butter/ghee. When it’s melted, add half the chicken, skin sides down, and cook, turning once, until browned on both sides, about 8 minutes total. Transfer those pieces to a clean plate. Repeat with the remaining chicken in batches. Don’t crowd the cooker — it will impede browning.
After all chicken is out, add the garlic to the pot. Cook, stirring frequently, 1 to 2 minutes. Add half the browned chicken and season with half the Italian seasoning. Repeat with the remaining chicken and seasoning. Add the broth. Lock the lid in place.
Select manual and cook on high pressure for 15 minutes. Use natural release for 10 minutes, then quick release.
Serve the garlic with the chicken. If desired, top with fresh rosemary and thyme. The broth/sauce left over is also good drizzled over the chicken.
I served the chicken with shredded sautéed brussels sprouts and it was perfect!