Cooking a delicious, flavorful tender roasted chicken has never been easier than in the Instant Pot. Who would have thought that you could roast a chicken in a pressure cooker and have it turn out so fabulously? I didn’t until about a year ago when I found the “Jack Pot”. Pun intended! I am still loving the Instant Pot 7-in-1 pressure cooker and want to share with you yet another way to use it.
I have been cooking a whole chicken quite frequently, usually once a week. Sometimes I use the meat for soups, enchiladas, tacos, sandwiches or just eat plain with steamed vegetables and (if my husband is lucky) mashed potatoes and gravy. This recipe does leave some great drippings to make a nice gravy or a gelatin base for soups and other dishes.
What I like about roasting a chicken is that you can change it up and flavor it different ways. Sometimes I put the usual spices on it, and other times I switch it out with some other herbs and spice blends that I will include in this post.
Prep Time: 10 minutes
- 1 whole – 4 lb. organic chicken
- 1 Tablespoon Coconut Oil
- 1½ cups Bone Broth or water can be substituted (use only 1/2 – 1 cup water if using a non-organic chicken)
- 1 tsp. dried thyme
- 1 tsp. paprika
- ¼ tsp. freshly ground black pepper
- ½ tsp. sea salt
- 3-4 cloves garlic, minced
- other desired seasoning and spices
- In a small bowl, combine paprika, thyme, garlic, salt, and pepper
- Rub half of the seasoning mixture over outside of the bird
- Turn on the saute setting on the Instant Pot and add the coconut oil
- Once the oil is heated, add chicken, breast side down and cook 6-7 minutes until browned
- Flip the chicken over so the breast is on top and apply the rest of the seasoning on the breast
- Add broth to the side of the pan to avoid washing away the rub from the chicken
- Lock pressure cooker lid and press the cancel button to reset for pressure cooking
- Press “Poultry” and set for 40 minutes on high pressure.
- Let the pressure cooker release naturally
- When pressure has released, remove the chicken from the pressure cooker and let stand covered with foil for 5 minutes before carving.
Add some mashed potatoes or mashed cauliflower, some steamed broccoli and you have a yummy meal.
Here are a few spice blends to try. Blend them up and store in little glass jars or labeled zip bags. These blends are a great way to add a little spice to any meat or dish.
Indian Spice Blend
- 2 T onion powder
- 1 tsp black pepper2 tsp garam masala
- 2 tsp coriander
- 1/2 tsp cinnamon
- 1 tsp sea salt
- 1/2 tsp red pepper flakes
Italian spice blend
1 tsp of each
Greek spice blend
- 2 T lemon juice
- 1 tsp salt
- 2 T oregano
- 1 T garlic powder
- 2 tsp black pepper
Savory Spice Blend
- 2 T fresh chopped rosemary leaves
- 3 garlic cloves, minced
- 1 tsp onion powder
- sprinkle of paprika to your liking
- 1 tsp sea salt