There’s nothing quite like a fresh baked whole chicken after a long day at work but who has 2 hours to cook dinner after work? I grew up on a chicken ranch and can honestly say that baked chicken never gets old but the amount of time to cook it and prepare the rest of your meal is not really feasible for a weeknight dinner, until now! The Instant Pot has really revolutionized the time it takes to make most meals and its so easy! Check out the quick recipe below.
Lets get started by taking your chicken giblets out and washing the chicken. This is a step that honestly I’ve forgotten before and boy is it a bad surprise after you cook you chicken that the giblets in plastic have been there the whole time. Yuck! Now wash the chicken in cool water and pat dry. Stuff the carcass with carrots, celery, lemon and onion. Set on a plate and rub with olive oil, salt and pepper it to taste. I also add herbs and spices to the skin. I use different herbs each time to mix it up. Today I’m using Italian Seasoning.
Next get the Instant Pot ready by adding water to the bottom of your steam rack that came with your pot. 2 inches if you don’t have a rack. Next set your chicken breasts up in the pot. Close the Instant Pot lid and set it to High Pressure for 25 minutes making sure the pressure release on the top is closed. When the time is up release the pressure valve on the top of the lid and wit until the small silver ball drops, this means the pressure is low enough to open the lid. The chicken is fully cooked now but if you like the skin a little crispy transfer it to a baking sheet and broil on high for a 3-5 minutes.
Note if you would like to make potatoes or a veggie side with the chicken set the time for 15 minutes. When the 15 minutes on the Instant Pot is done release pressure valve on the top of the lid and wait till the small silver ball drops, this means the pressure is low enough to open the lid. Add the potatoes and veggies quickly so you don’t loose a ton of heat. Close the lid and set the Instant Pot for 6 minutes. It will take a few minutes to gain pressure so it may take closer to 15 minutes for the timer to go off. Release the steam valve and wait for the silver ball to drop. I use small red potatoes and do not chop them but if you have large potatoes cube into large pieces.
So that’s how easy it is to cook a healthy dinner for your family in 25 minutes! The leftovers make delicious sandwiches or soups and the bones are amazing to use in Homemade Bone Broth. Get my Homeade Bone Broth recipe here.
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Full Recipe Below:
Ingredients:
1 Whole Raw Chicken
1 Carrot
1 Stalk of Celery
1/2 Onion
1/4 Lemon
1 Tablespoon Italian Seasoning
1 Tablespoon Olive Oil
Salt and Pepper to Taste
Directions:
1. Take the giblet bag out of the chicken and wash with cool water and pat dry.
2. Stuff the carcass with carrot, celery, lemon and onion. Rub the chicken with olive oil, Italian Seasoning and salt and pepper.
3. Fill the Instant Pot with water to the base of the silver steam rack or 2 inches if you don’t have the rack.
4. Place chicken on steam rack and set the Instant Pot for 25 minutes. Note: Set for 15 minutes if you are adding potatoes and vegetables. When the time is up release pressure valve on the top of the lid and wait till the small silver ball drops, this means the pressure is low enough to open the lid. Note: If adding potatoes and vegetables add them quickly so you don’t loose a ton of heat. Close the lid and set the Instant Pot for 6 minutes. It will take a few minutes to gain pressure so it may take closer to 15 minutes for the timer to go off. Release the steam valve and wait for the silver ball to drop. I use small red potatoes and do not chop them but if you have large potatoes cube into large pieces.
5. The chicken is fully cooked now but if you like the skin a little crispy transfer it to a baking sheet and broil on high for a 3-5 minutes.
Get your own Instant Pot here!
25 Minute Instant Pot Whole Chicken
Ingredients
- 1 Whole Raw Chicken
- 1 Carrot
- 1 Celery Stalk
- 1/2 Onion
- 1/4 Lemon
- 1 tbsp Italian Seasoning
- 1 tbsp Olive Oil
- Salt and Pepper to Taste
Instructions
- Take the giblet bag out of the chicken and wash with cool water and pat dry.
- Stuff the carcass with carrot, celery, lemon and onion. Rub the chicken with olive oil, Italian Seasoning and salt and pepper.
- Fill the Instant Pot with water to the base of the silver steam rack or 2 inches if you don’t have the rack.
- Place chicken on steam rack and set the Instant Pot for 25 minutes. Note: Set for 15 minutes if you are adding potatoes and vegetables. When the time is up release pressure valve on the top of the lid and wait till the small silver ball drops, this means the pressure is low enough to open the lid. Note: If adding potatoes and vegetables add them quickly so you don’t loose a ton of heat. Close the lid and set the Instant Pot for 6 minutes. It will take a few minutes to gain pressure so it may take closer to 15 minutes for the timer to go off. Release the steam valve and wait for the silver ball to drop. I use small red potatoes and do not chop them but if you have large potatoes cube into large pieces.
- The chicken is fully cooked now but if you like the skin a little crispy transfer it to a baking sheet and broil on high for a 3-5 minutes.
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