Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

cook:
50 mins
additional:
10 mins
total:
1 hr 10 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rub chicken on all sides with salt, pepper, garlic powder, rosemary, and parsley.

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  • 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

341 calories; protein 46.5g; carbohydrates 1.3g; fat 15.3g; cholesterol 142.9mg; sodium 574.4mg. Full Nutrition
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