Cooking A Whole Chicken In An Instant Pot
By Debbie Baigrie
Cooking a whole chicken is very quick, simple and easy to do! It turns out absolutely perfect and takes only 45 minutes start to finish, and that includes the time it took for the pressure to come back down. Keep in mind that when you cook root veggies like this in the Instant Pot with your chicken, the veggies will turn out very soft.
*You can place the chicken under the broiler for two minutes after it comes out of the pressure cooker and the skin crisps up beautifully.
1 whole chicken, preferably organic about 4-5 lbs
1 cup water or broth
2 large carrots peeled and broken in half
2 large sweet potatoes peeled and cut into 4 large chunks each
1 tbsp butter cut into small pieces
kosher salt and pepper
Place the trivet inside your Instant Pot and pour the water or broth into the bottom.
Pat the chicken dry and season generously all over with salt and pepper and any other seasonings you like. Set chicken on trivet.
Place veggies on top of chicken, then the butter and the rosemary. Put Instant Pot top on and set to manual high pressure for 27 minutes. Do a natural pressure release when the timer is up.
When your chicken is coming down in pressure, preheat the oven to broil. When the chicken is ready to come out of the Instant Pot, use tongs to place it carefully on a sheet tray and place under the broiler for 2-3 minutes to crisp up skin.
Sprinkle with extra sea salt and serve with veggies.
This recipe will yield about two cups of really yummy chicken broth. Pour the broth into a glass measuring cup or bowl and set to cool. When cool, skim off the fat and strain through a cheesecloth (optional). Save broth to freeze for later use.
Servings: 4 people