I’m sure you’ve heard by now that I got an Instant Pot for Christmas and I’m love, love, loving it! If you don’t know what an Instant Pot is, well it’s an electric pressure cooker; very similar to a crockpot only faster. I like to say it’s a crockpot on steroids! You can cook just about anything in an Instant Pot, so long as you can fit it in the pot that is. I doubt you can fit a 15 pound whole turkey, but you can definitely fit a 5 pound whole chicken. That’s what I do when I make Instant Pot Roasted Chicken!
Instant Pot Roasted Chicken is a tender (fall off the bone) juicy chicken that you cook in under an hour. Yup Roasted rotisserie like chicken cooked in less than hour! How much better can it get?
Seriously how easy is that? Making Instant Pot Roasted Chicken doesn’t require a lot of planning, just be sure you have a defrosted chicken before you start and that you take out all the chicken parts from the cavity. I use those parts to make stock for the gravy.
Ready to make this delicious Instant Pot Roasted Chicken? Here’s how!
1 whole chicken up to 5 pounds
1 Tbs Kosher Salt
1 Tbs Garlic Powder
1 Tbs Paprika
1 Tsp Black Pepper
1 Tsp Dried Rosemary (optional)
1 Sprig of fresh Rosemary (optional)
1/4 Cup Canola Oil
1 small onion peeled
1 Cup chicken broth
Remove all parts from the cavity – you can boil them with seasonings to use as stock for a gravy
Rinse chicken and pat dry with paper towel
Place onion in cavity
Combine all seasonings in a small bowl and add oil to them, stir well
Turn on Instant Pot and set to sauté
Rub 1/2 of oil mixture to breast side of chicken
Place chicken breast side down into hot Instant Pot
Carefully rub remaining oil mixture to back of chicken
Cook for 4 minutes
Turn Chicken over onto its back and cook for another 4 minutes
Then remove chicken from pot and turn pot off
Place trivet on bottom of pot, then pour broth into pot
Return chicken to pot breast side up
Place sprig of rosemary on top of chicken (optional)
Secure lid making sure valve is in the sealing position
Set pot on Manual and adjust time to 25 minutes
Let pot depressurize naturally, do not move valve to venting position
Remove lid and transfer chicken to serving dish.
Let chicken rest in serving dish about 5 minutes before cutting.
Have you resolved to eat healthier this year? Like many folks we try to eat healthy most of the time, but holidays always set us back just a little bit. So last month my husband announced that after several months of slacking he was determined to loose a few pounds and make healthier choices. In other words he’s back on his low carb diet of meat and veggies. Sounds great, but it also presents a challenge. The challenge being finding “healthier” meals to prepare on my very busy schedule. Imagine how happy I was to find thin sliced boneless skinless chicken breasts at our neighborhood market.
I love the thin cut breasts because they are so versatile and cook very quickly. Perfect for my schedule! But the thinness of the breasts do present a challenge, how not to over cook and dry them out. Anyway I have been using them for stir fries and other chicken dishes, the trick is to reduce the cooking time so they don’t dry out. No one likes to eat tough dry chicken breasts!
For variety I tried preparing the chicken breasts different ways, experimenting with different herbs and cooking methods. Here’s a quick easy recipe I made the other day, Pan Fried Herb Crusted Chicken Breasts. This dish is quite healthy. It uses very little oil, and adds no salt. The flavor comes from the dried herbs generously patted on the chicken breasts. Best of all this dish takes about 15 minutes to make cook and another 5 -10 minutes to rest. Served with a salad or pasta it makes a great healthy dinner!
Pan Fried Herb Crusted Chicken Breasts
4 Thin Sliced Boneless Skinless Chicken Breasts – if you can’t find thin sliced breasts, cut 2 breasts horizontally to make 4 thin slices
1 Tbs. Olive Oil
1/4 Cup Dried Oregano
1/4 Cup Dried Rosemary
2 Tbs. Dried Thyme
1/4 Cup Garlic Powder
1 Tbs. Cayenne Red Pepper (optional)
1 Tbs. Crushed Red Pepper (optional)
Wash chicken breasts and pat dry with paper towel
Mix all dry ingredients together.
Pat generous amounts of spice mixture on to both sides of each chicken breast
Heat Olive Oil over medium high heat
Gently drop each chicken breast into hot oil. Oil should sizzle when chicken breasts are dropped in.
Cook each side of the chicken breasts 3-4 minutes.
Transfer onto plate and let sit for 5-10 minutes before serving. It’s very important to let the chicken breasts rest because this will complete the cooking process. If you serve it without resting chicken breasts will be under cooked.