Sous vide chicken, IP rutabagas, veg. 2/9/21

Sous vide chicken breast with gravy, Instant Pot mashed rutabagas, broccoli and cauliflower

We used a couple of our specialty cookers for our comfort classic on Tuesday. For me, this dinner has a holiday vibe since the only time we ever had rutabagas was at Thanksgiving or Christmas. Making rutabagas which are very dense and hard in the Instant Pot guarantees that they will be fully cooked and easily mashed. I set the Pot at 15 minutes on pressure and then a 10 minute cool-down before releasing the steam. When choosing a rutabaga the big waxed ones have a sweeter flavor than their younger, smaller, unwaxed siblings.

John set the sous vide at 159F and we let the chicken breast cook at that temperature for at least an hour and a half or longer depending on when we get the rest of dinner ready. Cooking sous vide allows more flexibility time-wise. John is also in charge of making the packet gravy and he adds the juice in the chicken bag after cooking to give it a more authentic flavor.

I finish out the dinner by mashing the rutabagas and steaming the broccoli and cauliflower. Classic chicken dinner is always a winner at our house.

This entry was posted in American, Easy, Instant Pot, Kitchen tips, Poultry, sous vide, Vegetables and tagged . Bookmark the permalink.

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