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Instant Pot Roasted Whole Chicken

Instant Pot Roasted Whole Chicken

Cost $15, save $20

Source: Recommended by CookPal

  • 60 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Main

    • 🍗 1 (5 pound) roasting chicken, rinsed, giblets removed
    • 🧂 1 teaspoon salt
    • 🧂 1 teaspoon ground black pepper
    • 1 teaspoon garlic powder
    • 1 pinch dried rosemary, or to taste
    • 1 pinch dried parsley, or to taste
    • 2 tablespoons extra-virgin olive oil
    • 🥣 1 cup chicken stock
    • 2 teaspoons cornstarch (optional)

STEPS

1

Rub chicken on all sides with salt, pepper, garlic powder, rosemary, and parsley.

2

Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. When hot, add chicken, breast-side down. Cook until skin is browned (about 5 minutes). Flip chicken and brown on the other side for 5 more minutes. Remove chicken and set aside.

3

Pour in chicken stock to deglaze the pot, scraping off browned bits. Turn off Sauté function.

4

Place rack insert into the pot and position chicken breast-side up on the rack. Close and lock the lid, select Poultry setting, and cook for 28 minutes. Allow 10 to 15 minutes for pressure to build.

5

Release pressure using the natural-release method according to manufacturer instructions (10 to 40 minutes). Unlock and remove the lid. Rest chicken on a carving board.

6

Turn on the Sauté function and whisk cornstarch into the pot with the stock and drippings to make a gravy (optional).

NUTRIENTS

Per 1 serving

🔥

341

Calories

  • 47
    Protein
  • 1
    Carbs
  • 15
    Fats

💡 Allow the chicken to rest before carving to maximize juiciness.You can skip the cornstarch step if you prefer the broth to remain light.To enhance flavor, marinate the chicken for a few hours before cooking.