Who doesn’t love a whole roasted chicken? Ever cook one in an Instant Pot? I just tried it for the first time and it was bananas. I could barely lift the chicken out of the pot because the meat was falling off the bone! So tender and juicy and flavorful. If you have an Instant Pot, this is definitely a method worth trying!
Ingredients
- 4-5lb whole chicken
- 1 cup chicken stock, preferably homemade
- 1/2 cup white wine
- generous amounts of salt and pepper … or better yet, generous amounts of my To Everything There is a Seasoning Salt blend!
- 2 lemons, quartered
- one yellow onion, quartered
- 10 cloves of garlic
- Fresh herbs of your choice…I used parsley, oregano and thyme from my garden
- 1 stick unsalted butter, softened
Instructions
Place chicken on your cutting board and pat dry. Stuff lemons, onion, half of the garlic and half of the herbs inside the chicken cavity. Season softened butter liberally with salt and pepper or seasoning salt. Gently slide your fingers underneath the chicken skin to loosen it. Taking about a tablespoon at a time, spread the butter as evenly underneath the skin as possible, and into all of the nooks and crannies. Use about 2/3 of the butter.
Add the second half of garlic and herbs to the remaining 1/3 softened butter and stir to combine. Spread the remaining butter on the outside of the chicken and season once more.
Place the trivet in the inner pot of your instant pot and add 1 cup of chicken broth and white wine. Add chicken breast-side-up. (breast side up ONLY in an Instant Pot. When roasting a chicken in the oven, always breast side down!)
Pressure cook for 24 min with 15 min natural pressure release, remove the chicken with trivet, allowing any excess juice to drip into the pot. You can keep that liquid for a quick gravy, if you’d like. Transfer to a foil-lined baking sheet and, if desired for a little color, broil at 500˚until the skin is browned. Rest 10 minutes before slicing.
*To make a quick gravy while the chicken is resting, set your instant pot to sauté mode and allow the juices to reduce by about half. Add another couple tablespoons of butter. To thicken a little, I add a tablespoon of arrowroot mixed with 1/4 cup water into the pot, and stir until it reaches your desired consistency. So delicious served over this perfectly tender and flavorful chicken!
**General rule of thumb: cook your chicken on high pressure for 6 minutes per pound, then do a natural release for 15 minutes before manually releasing remaining pressure.
In good food and good health,
Chef Katherine
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