4-Ingredient Instant Pot 'Roasted' Chicken
Ingredients
- 4-6 lb Chicken not frozen (see size/timing chart below)
- 2 Tbsp Olive Oil or Avocado Oil
- 1 tsp Better Than Bouillon Roasted Garlic
- 1 cup water for the Bouillon
- Salt and Pepper to taste or PC Magic
- Optional: dried herbs thyme, rosemary, herbs de Provence, Montreal
Instructions
- First mix up your broth, or use your own bone broth and pour into bottom of inner pot.
- Prepare your chicken by rubbing well with oil. This will help your seasonings stick to the skin. Then liberally coat chicken with seasonings on all sides. If you don't have the seasoning I suggested**, feel free to use your own preference, or make your own combination entirely. Just coat your chicken very well.
- Place chicken on trivet with handles and lower into pot. Put your IP lid on and make sure you set it to Sealing if your pot calls for that.
- Depending on the weight of your chicken, for a 5.5 lb chicken, cook for 26 min and 10 min NPR. Your pot will probably take anywhere from 15-25 min to pressurize.
- After removing the chicken on the trivet from the pot you can make gravy. Make a slurry with 2 Tbsp of cornstarch and ¼ cup of water. Mix into the broth in the bottom of the pot. Press Cancel and then press Saute and begin to stir your gravy until it thickens.
Notes
How long to cook the chicken? 1 cup broth. On trivet. 20 min + 1 min per lb. And 10 min NPR. This recipe is for a fully thawed chicken. It is much harder to get seasonings to stick to a frozen bird. **If you use your own seasonings, use a lot! Mix up salt, pepper, herbs, onion powder, garlic powder, paprika, whatever sounds good. You want to coat your chicken very well.
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4-Ingredient Instant Pot 'Roasted' Chicken
Servings: 4 servings
Ingredients
- 4-6 lb Chicken not frozen (see size/timing chart below)
- 2 Tbsp Olive Oil or Avocado Oil
- 1 tsp Better Than Bouillon Roasted Garlic
- 1 cup water for the Bouillon
- Salt and Pepper to taste or PC Magic
- Optional: dried herbs thyme, rosemary, herbs de Provence, Montreal
Instructions
- First mix up your broth, or use your own bone broth and pour into bottom of inner pot.
- Prepare your chicken by rubbing well with oil. This will help your seasonings stick to the skin. Then liberally coat chicken with seasonings on all sides. If you don't have the seasoning I suggested**, feel free to use your own preference, or make your own combination entirely. Just coat your chicken very well.
- Place chicken on trivet with handles and lower into pot. Put your IP lid on and make sure you set it to Sealing if your pot calls for that.
- Depending on the weight of your chicken, for a 5.5 lb chicken, cook for 26 min and 10 min NPR. Your pot will probably take anywhere from 15-25 min to pressurize.
- After removing the chicken on the trivet from the pot you can make gravy. Make a slurry with 2 Tbsp of cornstarch and ¼ cup of water. Mix into the broth in the bottom of the pot. Press Cancel and then press Saute and begin to stir your gravy until it thickens.
Notes
How long to cook the chicken? 1 cup broth. On trivet. 20 min + 1 min per lb. And 10 min NPR. This recipe is for a fully thawed chicken. It is much harder to get seasonings to stick to a frozen bird. **If you use your own seasonings, use a lot! Mix up salt, pepper, herbs, onion powder, garlic powder, paprika, whatever sounds good. You want to coat your chicken very well.
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