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!
Ingredients:
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
Directions:
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.
- 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
