I made instant pot whole chicken for the first time so I thought I would share how I made it and share how I would do it a little differently next time. My favorite whole chicken is roasted in the oven, but this is good when we don’t have enough time to roast it (as it takes MUCH longer to roast).
- Cooking oil (I use coconut)
- 1 1/2 cups homemade chicken broth (I would use 1/2 cup next time)
- Dried rosemary
- Dried thyme
- Garlic powder
- Coarse sea salt
- Dried basil
- Minced garlic
- Whole chicken (mine was almost 6lbs)
- Quartered onion (about 1/2)
Quarter the onion and place in a small bowl.
Place 1 tbsp minced garlic in bowl.
Sprinkle with rosemary, thyme, basil, and coarse sea salt. Stuff it into the chicken.
Press “saute” and “fry” the chicken, breast on top, in about 2 tbsp oil (I just squirted it) for 5-7 minutes.
Turn the chicken over and sprinkle with lots of coarse sea salt, rosemary, thyme, basil, and garlic powder. Pour chicken broth into pot (like I said, I would only use about 1/2 a cup next time).
Set the time manually. I did it for 25 minutes, but I would do it for 35 minutes next time (I ended up having to bake it for another 10 minutes or so to bring the chicken up to temp). Make sure that you do natural pressure release when finished (NPR).
The chicken doesn’t look pretty, but it tastes pretty good :-). It’s also super tender and falls right off the bone.
Before you start the chicken, get the veggies ready.
- 1 yellow onion, cubed
- 2 russet potatoes, cubed
- 2 sweet potatoes, peeled and cubed
- 1 yellow squash, cubed
- 1 zucchini, cubed
- 1 bag of brussel sprouts, halved
- 1 acorn squash, peeled and cubed
Heat oven to 350*.
Sprinkle with olive oil, coarse sea salt, and garlic powder.
Place on cookie sheet.
Bake for about 20 minutes before starting chicken in the instant pot.
Once they are in for 20 minutes, start the chicken on 35 manual.
Once chicken is done, broil the veggies for a few minutes to brown.
Dinner is done!
Serve with a salad!
Super yummy and healthy dinner!