If the instant pot has not yet convinced you of its magical capabilities; perfectly cooking rice in half the time, making stock in mere minutes or even making yogurt, try adding this to the list: a perfectly cooked whole chicken.
Whole roast chicken is one of those meals that Ina and Gwenyth led me to believe was indeed ‘simple’ ‘easy’ and ‘elegant’. But it took me three attempts before I was able to pull it off and I research this stuff like its my job.
I was anticipating similar hurdles with whole roast chicken in the Instant Pot but I have been really pleasantly surprised. The pressure cooker cooks so evenly that there is no light vs. dark meat arguments; they are both tender and moist. And because cooking with a little liquid is necessary the meat does not dry out, even if you happen to over cook it a little.
The biggest argument for pressure cooking a whole chicken is the flavor. The flavor is deeper, richer and even more delicious than traditional roasted chicken. Our recipe layers in a bit of white wine, some aromatic vegetables and herbs to really flavor it amazingly well.
And to ensure a bit of crispy chicken skin we added a tricks at the beginning and final stages of the cooking process that are entirely worth the effort.
Tender and juicy whole chicken in 15-20 minutes is a recipe worth having in your arsenal. We will be making this in our house every other week; not only do you get a delicious roast chicken dinner out of the meal, but the leftovers are perfect for all manner of things (chicken salad, chicken enchiladas, throwing on top of a salad or alongside noodles and veggies for the kids) and then you have the chicken carcass for making stock.
If you do make this recipe, let us know! We’re on Instagram @mamajessfounder and Facebook @mamajess
Instant Pot Whole Roast Chicken
- 3 lb whole chicken, organic and pasture raised
- olive oil or ghee
- 3 carrots
- 1 yellow onion
- 1 lemon
- 2 bay leaves
- Handful of fresh parsley or thyme
- 1 cup white wine
- salt and pepper
- cooking twine
- Slice the carrots into 2 inch pieces, and slice 1/2 of the onion thinly.
- Toss together the carrots and onion in a bowl with 2 T olive oil, a pinch of salt and the juice of 1/2 a lemon.
- Rinse and pat dry the chicken, making sure to check that the cavity is empty.
- Once the chicken is completely dry, season the cavity with a large sprinkle of salt and pepper and the juice of half of the lemon. Stuff the chicken with the juiced lemon, bay leaves, the parsley or thyme and 1/2 of the onion.
- Using butchers twine, tie together the legs of the chicken to help keep the vegetables and aromatics stuffed inside.
- Rub the outside of the chicken with ghee or olive oil and sprinkle generously with salt and pepper.
- Set your instant pot to the saute function and heat 3 T of oil or ghee. When hot, sear the chicken, breast side down, for 3 minutes or until well browned.
- Use tongs to hold the chicken at an angle and brown the tops of the legs as well.
- Remove the chicken from the instant pot and add the sliced onion and carrot mixture, and the white wine.
- Place the chicken on top of the vegetables and cook on manual or pressure cook setting for 6 minutes per pound (example: a 3 lb chicken would cook for 18 minutes and a 4 lb chicken would cook for 24 minutes).
- Let the pressure release naturally for 10 minutes and then manually release the pressure the rest of the way.
- Remove the chicken and the vegetables from the Instant pot.
- If you want to ensure a bit of crispy browned skin, set your oven to broil. Brush the top of the chicken with 2 T of melted butter and broil the chicken for 30 seconds-2 minutes (watch very closely) or until the skin is crisp and browned.
- Another way to ensure the chicken has the lovely color that roasting provides, sprinkle of bit of paprika (check make sure its not hot or smoked as those will alter the flavor considerably) all over the top of the chicken.
mama jess http://mamajess.com/