Best 3 Instant Pot Roasted Whole Chicken Recipes
**Aromatic Instant Pot Roasted Whole Chicken: A Culinary Symphony of Simplicity and Flavor**
Indulge in the culinary delight of our succulent Instant Pot Roasted Whole Chicken, a dish that elevates the art of simplicity to new heights. This recipe, crafted with love and attention to detail, transforms an ordinary chicken into an extraordinary feast, bursting with tantalizing aromas and flavors that will captivate your senses.
Using the magic of the Instant Pot, we've created a masterpiece that combines convenience and culinary excellence. The chicken, lovingly seasoned with a symphony of herbs and spices, roasts to perfection in a fraction of the time it would take in a traditional oven. The result is a juicy, tender chicken with a golden-brown skin that shatters at the touch, revealing a moist and flavorful interior.
Our Instant Pot Roasted Whole Chicken is not just a single recipe; it's a gateway to a world of culinary possibilities. Within this article, you'll find a treasure trove of variations, each adding a unique twist to the classic dish.
For those who crave a touch of Mediterranean flair, our Greek Lemon Roasted Chicken transports you to the sun-kissed shores of Greece with its vibrant blend of lemon, oregano, and garlic. If you're in the mood for a spicy adventure, our Piri Piri Chicken sets your taste buds ablaze with its fiery Portuguese marinade.
And for those who love the comfort of tradition, our Classic Herb Roasted Chicken is a timeless classic, offering a comforting blend of rosemary, thyme, and sage that evokes memories of home-cooked meals.
No matter your taste preferences, our collection of Instant Pot Roasted Whole Chicken recipes has something to satisfy your cravings. So, gather your ingredients, prepare your Instant Pot, and embark on a culinary journey that will leave you craving more.
INSTANT POT HERBED WHOLE CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix 4 tablespoons butter, the chopped rosemary and thyme, lemon zest, garlic, 1/4 teaspoon salt and 2 grinds of pepper in a small bowl. Pat the chicken dry and generously season inside and out with salt and pepper. Gently loosen the skin from the meat on the breasts and thighs, and stuff the herb butter under the skin. Stuff the cavity with the onion, rosemary sprigs and lemon wedges. Tie the legs together with twine.
- Put 1 cup water, the bay leaf and thyme sprigs in a 6-quart Instant Pot. Place the steam rack in the pot with the long handles positioned up to make it easy to pull out the chicken later. Place the chicken breast-side up on the rack. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 21 minutes. When the time is up, let the pressure release naturally, about 15 minutes. Turn off the pot and remove the lid. Carefully lift out the chicken on the rack and transfer the rack to a baking sheet to catch any juices. Let the chicken rest 15 minutes.
- Meanwhile, make the gravy: Pour the cooking liquid into a measuring cup; discard the bay leaf and thyme sprigs. Spoon off as much fat as possible into a small bowl. Rinse and dry the inner pot. Set the Instant Pot to saute on high. When the pot registers hot, add the flour and 2 tablespoons of the reserved fat and cook, whisking frequently, until the flour turns caramel brown, 3 to 4 minutes. Gradually whisk in the reserved cooking liquid; continue whisking until there are no lumps. Bring to a boil, then simmer until thickened, about 5 minutes. Season with salt and pepper.
- Preheat the broiler. Cut the chicken into pieces, cutting the breasts off the bone, and place on a baking sheet. Brush with the remaining 1 tablespoon butter and broil until the skin is browned and crisp, 3 to 4 minutes. Serve with the gravy.
INSTANT POT® WHOLE CHICKEN
This chicken is perfectly tender and juicy. The flavor is subtle so it's a perfect canvas for many dishes or sauces. The vegetables are layered in the bottom of the cooker, creating a "rack" for the chicken, which helps add moisture and flavor.
Provided by NicoleMcmom
Yield 6
Number Of Ingredients 7
Steps:
- Place celery, carrots, and onion in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pat chicken dry and place on top of the vegetables. Sprinkle chicken evenly with salt, pepper, and paprika.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and let stand for 5 minutes before cutting or shredding.
- Strain solids from the cooking liquid, if desired. Set to Saute, and reduce by half for a flavorful sauce.
Nutrition Facts : Calories 416.9 calories, Carbohydrate 4.4 g, Cholesterol 182.1 mg, Fat 22.7 g, Fiber 1.2 g, Protein 46.1 g, SaturatedFat 6.3 g, Sodium 640 mg, Sugar 2 g
INSTANT POT WHOLE CHICKEN
We love rotisserie chicken, and now with a pressure cooker, I can have it ready to eat in an hour or so. I combined several recipes to come up with this favorite. If you are new to the kitchen tool, this is a perfect recipe to begin with since it is so easy. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine first 5 ingredients. If desired insert lemon, onion and garlic into the cavity of the chicken. Brush with 1 tablespoon oil and sprinkle with herb mixture. , Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add remaining 1 tablespoon oil. When oil is hot, sear chicken, breast side down, until browned, 4-5 minutes. Press cancel; remove chicken. Place trivet insert and broth in pressure cooker. Place chicken on top of trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Let pressure release naturally.
Nutrition Facts : Calories 345 calories, Fat 22g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 1051mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein.
Tips:
- Choose a high-quality whole chicken. Look for a chicken that is plump and has a healthy yellow skin. Avoid chickens that have bruises or broken bones.
- Season the chicken generously with salt and pepper. This will help to enhance the flavor of the chicken.
- Add a variety of vegetables to the pot. This will help to create a flavorful broth and add nutrients to the dish.
- Use a good quality olive oil. This will help to keep the chicken moist and prevent it from sticking to the pot.
- Cook the chicken on high pressure for 10-12 minutes per pound. This will ensure that the chicken is cooked through.
- Let the chicken rest for 10 minutes before carving. This will help the juices to redistribute throughout the chicken.
Conclusion:
The Instant Pot Roasted Whole Chicken is a simple and delicious dish that is perfect for a weeknight meal. The chicken is cooked to perfection and the vegetables are tender and flavorful. The broth is also very tasty and can be used to make a variety of dishes, such as soup or gravy. This recipe is a great way to get a healthy and satisfying meal on the table in a short amount of time.
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