Description
Roast a whole chicken in a hurry for a speedy dinner with an Instant Pot® when you’re short on time.
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 (Optional)
- 1 cup chicken stock
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®) 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.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Servings: 8