Instant Pot Whole Roast Chicken Recipe 445

INSTANT POT WHOLE "ROAST" CHICKEN RECIPE - (4.4/5)

Instant Pot Whole

Provided by á-1244

Number Of Ingredients 6

Ingredients

Ingredients
One small chicken - about 4 pounds
1 tablespoon coconut oil
Salt
Pepper
Additional seasonings if desired (the chicken pictured was seasoned with lemon pepper)

Steps:

1.Turn on the sauté setting and add in the coconut oil. When the oil heats up, place the chicken in breast-down and brown. I move mine around a few times to brown the sides as well. 2.When the chicken is nice and brown, turn it over and sprinkle with seasoning. 3.Lock the lid into place and set the valve to "sealing." Select "Poultry" and then increase the type of pressure from normal to high. (If you have the 7-in-1, you can do that by pressing the "Adjust" button.) Set the time to 20 minutes. 4.When the 20 minutes is up, turn the valve to "venting" and allow to depressurize. Turn the chicken over and then cook for another 15 minutes on high. It should be ready at this point, but check and make sure. If needed, cook for 5 more minutes, then serve.

INSTANT POT® ROASTED WHOLE CHICKEN

Instant Pot® Roasted Whole Chicken image

Roast a whole chicken in a hurry for a speedy dinner with an Instant Pot® when you're short on time.

Provided by RainbowJewels

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h10m

Yield 8

Number Of Ingredients 9

Ingredients

1 (5 pound) roasting chicken, rinsed, giblets removed
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 pinch dried rosemary, or to taste
1 pinch dried parsley, or to taste
2 tablespoons extra virgin olive oil
2 teaspoons cornstarch
1 cup chicken stock

Steps:

Rub chicken on all sides with salt, pepper, garlic powder, rosemary, and parsley.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add chicken, breast-side down. Cook until skin is browned, about 5 minutes. Use tongs to flip chicken and brown on the other side for another 5 minutes. Carefully remove chicken from the pot and set aside. Pour in chicken stock and deglaze the pan, scraping off all the browned bits.
Place the rack insert into the pot and return chicken to the pot, breast-side up. Close and lock the lid.
Select Poultry setting and set timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove chicken to a carving board to rest.
Turn on Saute function and whisk cornstarch into the pot with the stock and drippings to make a gravy.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 1.3 g, Cholesterol 142.9 mg, Fat 15.3 g, Fiber 0.2 g, Protein 46.5 g, SaturatedFat 3.7 g, Sodium 574.4 mg, Sugar 0.2 g

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