Instant Pot Herbed Whole Chicken Recipes
INSTANT POT® "ROAST" HERBED CHICKEN
Yes, you can recreate the incredible flavor and succulent texture of roast chicken without using your oven! This herbed pressure cooker version is as easy as it is delicious, and it comes with a quick gravy (made in the Instant Pot®!) to boot.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Spray 6-quart Instant Pot® with cooking spray. Add broth to insert; place rack in bottom of insert.
- Place onion inside chicken cavity; tie legs with cooking twine. Pat chicken dry with paper towels. In small bowl, mix melted butter, thyme, salt, paprika and pepper; brush on chicken. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 27 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165°F using instant-read thermometer. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
- When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.
- Select SAUTE; adjust to normal. Heat liquid to simmering. In small bowl, beat cornstarch and cold water; stir into liquid, and cook 1 to 2 minutes or until thickened.
- Carve chicken; serve with gravy.
Nutrition Facts : Calories 480, Carbohydrate 8 g, Cholesterol 160 mg, Fat 3, Fiber 0 g, Protein 41 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 1 g, TransFat 1 g
INSTANT POT® WHOLE CHICKEN
This chicken is perfectly tender and juicy. The flavor is subtle so it's a perfect canvas for many dishes or sauces. The vegetables are layered in the bottom of the cooker, creating a "rack" for the chicken, which helps add moisture and flavor.
Provided by NicoleMcmom
Yield 6
Number Of Ingredients 7
Steps:
- Place celery, carrots, and onion in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pat chicken dry and place on top of the vegetables. Sprinkle chicken evenly with salt, pepper, and paprika.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and let stand for 5 minutes before cutting or shredding.
- Strain solids from the cooking liquid, if desired. Set to Saute, and reduce by half for a flavorful sauce.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 4.4 g, Cholesterol 182.1 mg, Fat 22.7 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 6.3 g, Sodium 640 mg, Sugar 2 g
INSTANT-POT WHOLE HERB CHICKEN RECIPE BY TASTY
Here's what you need: fresh sage, fresh thyme, fresh chives, oil, kosher salt, whole chicken, ground black pepper, lemons, medium yellow onion, garlic, chicken stock, dry sherry, water, cornstarch
Provided by Crystal Hatch
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl, combine the sage, thyme, chives, ¼ cup (60 ML) oil, and a pinch of salt. Stir into a paste. Set aside.
- Generously season the chicken all over with salt and pepper. Then, using your fingers, gently release the skin over the chicken breast so that your fingers can slide between the skin and the breast meat. Spread half of the herb paste evenly between both breasts, then massage the skin with your fingers to push the herb paste to the places it didn't reach. Reserve the remaining herb paste for later. Place 1 quartered lemon inside the cavity, then tie the legs together with kitchen twine. Tuck the wings under the chicken.
- To a 6-quart Instant-Pot, add the onion, remaining 2 lemons, and the garlic. Place the chicken, breast-side up, on top, then pour in the chicken stock and sherry. Brush the remaining herb paste over the chicken. Cover with the Instant Pot lid, making sure the release valve is set to "sealing." Set the Instant Pot to high pressure cook for 25 minutes.
- Release the pressure from the Instant Pot by switching the vent from "sealing" to "venting," making sure your hand is not over the top of the release switch, as the hot steam will come out of the top. Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.
- Transfer the chicken from the Instant Pot onto a baking sheet. If you would like crispier skin, set the broiler to high. Roast the chicken under the broiler for 3-4 minutes, or until the skin crisps and becomes a deep golden brown.
- While the chicken skin crisps, turn the Instant Pot to high sauté mode. Bring the liquid in the pot to a boil and reduce by half, 5-6 minutes.
- Add the cornstarch to the water and whisk together until smooth. When the sauce is reduced, whisk in the cornstarch slurry and continue to boil the gravy for another 2 minutes, or until the gravy is thick and coats the back of a spoon.
- Strain the gravy through a fine mesh sieve.
- Cut the chicken off the bone, place on a platter, and garnish with chives. Serve with the gravy.
- Enjoy!
Nutrition Facts : Calories 761 calories, Carbohydrate 24 grams, Fat 52 grams, Fiber 2 grams, Protein 39 grams, Sugar 5 grams
INSTANT POT WHOLE CHICKEN
We love rotisserie chicken, and now with a pressure cooker, I can have it ready to eat in an hour or so. I combined several recipes to come up with this favorite. If you are new to the kitchen tool, this is a perfect recipe to begin with since it is so easy. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine first 5 ingredients. If desired insert lemon, onion and garlic into the cavity of the chicken. Brush with 1 tablespoon oil and sprinkle with herb mixture. , Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 1 tablespoon oil. When oil is hot, sear chicken, breast side down, until browned, 4-5 minutes. Press cancel; remove chicken. Place trivet insert and broth in pressure cooker. Place chicken on top of trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally.
Nutrition Facts : Calories 345 calories, Fat 22g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 1051mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.
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