Despite the best of intentions we all have days where meal planning takes a backseat to everything else going on. Before I added an Instant Pot to my kitchen those nights would mean fast food picked up on the way home. Cooking in an Instant Pot means its easy to go from even frozen food to a hot dinner in less than an hour.
I was honestly a bit worried about the Instant Pot before I started using one. Traditional stove top pressure cookers are a bit finicky to use and slightly terrifying to hear the pressure valve ticking from across the room. Now that I have one, I use it at least once a week. From perfectly hard boiled eggs to flavorful shredded beef it’s become one of the most versatile tools in my kitchen. Some of the best prices on Instant Pots are going on right now for the holidays! I use a 6 quart cooker and it fits most anything I need but they go up to a 9 quart size if you are regularly serving a crowd.
One of my favorite Instant Pot meals is Roast Chicken. Toss a whole chicken in and dinner (as well as fixings for salads and soup is ready in just 30 minutes. The simplicity of this recipe is part of why I love it. The flavor from the seasonings are subtle enough to enjoy as a stand alone meal, or compliment working the shredded meat into a separate dish later.
Instant Pot Roast Chicken
Ingredients
1.) Prep the chicken by removing the giblets and neck.
2.) Generously coat the outside of the chicken with Salt, Pepper & Oregano.
3.) Cut the onion and lemon into quarters. Place two sprigs of rosemary and two sprigs of thyme into the body cavity. Stuff the Onion and Lemon into the chicken after the seasonings.
4.) Place steamer rack into the bottom of the cooker and add the chicken on top. Add 1/4 cup of water or chicken broth to the bottom of the pressure cooker and seal the Instant Pot.
5.) Set the timer on the instant pot to 30 minutes on high pressure. It will take several minutes for the pot to come to pressure making the total cooking time closer to 40 minutes. When the timer indicates that the cooking is done, leave the pressure sealed to slow release for 5 minutes and a rapid release until the pot comes back to normal pressure.
6.) If you prefer a crispy skin, toss the chicken under the broiler for 5 minutes, otherwise it is ready to serve immediately!
[tasty-recipe id=”2941″]
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