When you’re pressed for time, roast an entire chicken in your Instant Pot for a quick meal.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
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
- 1 cup chicken stock
- 2 teaspoons cornstarch (Optional)
Instructions
- Rub chicken on all sides with salt, pepper, garlic powder, rosemary, and parsley.
- Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. When hot, 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 5 more minutes. Carefully remove chicken from the pot and set aside. Pour in chicken stock and deglaze the pan, scraping off all the browned bits. Turn off the Sauté function.
- Place the rack insert into the pot and place chicken on the rack, breast-side up. Close and lock the lid. Select the Poultry setting and set the 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 the Sauté function and whisk cornstarch into the pot with the stock and drippings to make a gravy.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 0 g |
| Protein | 47 g |
| Saturated Fat | 4 g |
| Sodium | 574 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!
This was my very 1st Instapot recipe overall pretty great. The taste was great, I did try doing the broil method at the end and it got a little crispier but not as much as I liked but that’s probably more new user than anything else. Thank you for a well-explianed recipe that was easy to follow and tasted great.
This was really good. The saute was a bit hot for 5 minutes. The skin stuck a bit, I may not have used enough oil though. Good flavor on the chicken and gravy. Will definitely make it again.
It’s the fastest, easiest, juiciest whole (or parts) chicken I’ve ever made. I forgot to use the broiler, as others suggested, and the skin was not good, but next time — and we’re looking forward to a next time — I will do that to crisp up that flavorful skin.
Excellent. Broiled for five minutes as I cooked the gravy. Family gobbled it up. Will definitely make again.
The chicken was a bit overcooked, falling apart. I will try less pressure cook time next time. The bird was delicious.
Deliciously flavored, tender, and fell off the bone. You must let it naturally release. Made homemade chicken alphabet soup with it.
It is flavorful and falls off the bone tender! The more flavor you add to something the better it will always taste!
It was flavorful and juicy. I would broil it to crisp up the skin so it looked more attractive. I enjoyed using the instapot for a quick way to cook it.
This turned out great, it was so juicy and delicious
Good concept, however my chicken was under cooked. Won’t try it again.
The best most tender chicken ever. Love this recipe. Have made it several times and wouldn’t cook chicken any other way now.
Came out so juicy
very easy recipe and tasty. Just not the crispy skin I like so if your the same put it in the broiler for a few minutes to finish browning. If you are like my wife and takes the skin off it’s a five star.