The reason that I go for the Instant Pot Quail rather than oven roasted quail is the heat. It is really hot outside and to roast quail requires a 500-degree oven. That’s right 500 degrees. The roasting time is short but just the thought of preheating an oven to 500 degrees makes me sweat.

Instant Pot Quail

Without the Instant Pot, your oven would have to be hot, hot, hot. Not bad in the winter. But in the summer, go with the quick and easy Instant Pot method.
Simple but luscious seasoning.






Prep Time12 mins
Cook Time25 mins
Course: Hot Entrée
Cuisine: French
Servings: 4

Equipment

  • Instant Pot or other multi-function pressure cooker

Ingredients

  • 4 whole quails 4 to 5 oz each
  • Salt to taste
  • Pepper to taste
  • 1 bunch fresh thyme
  • 3 Tablespoon cooking oil of your choice
  • 1 cup chicken broth
  • 6 oz bacon chopped
  • 1 small onion finely chopped
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 2 bay leaf

Instructions

  • Season quail with salt and pepper
  • Stuff cavity of quail with fresh thyme
  • Place oil in Instant Pot and select “Sauté”. Add the bacon, onion, dried herbs, bay leaf, and cook for about 3 minutes.
  • Place quail in the pot, breast-side down and cook for about 4-5 minutes or until browned, then flip breast-side up.
  • Select “Cancel” and add the broth to the pot.
  • Secure the lid and cook using “Manual” and “High Pressure” for about 7-9 minutes.
  • Select “Cancel” if needed and carefully do a “Quick Release”.
  • Remove the lid, transfer quail onto a plate. Remove the herb sprigs from cavity.
  • Strain liquid into a bowl.
  • Return broth to Instant Pot and select “Sauté”. Cook for about 3 – 4 minutes.
  • Add the quail back to the broth for about 2 minutes, basting with the broth/sauce.
  • Remove from Instant Pot and serve with the sauce.

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