Instant Pot Whole Chicken
Ingredients
The chicken and seasoning
-
2-4
pounds
whole chicken, giblets removed
-
2
tablespoons
Creole Seasoning
-
½
tablespoon
bouillon powder (optional)
-
1
teaspoon
salt
-
1
teaspoon
pepper
-
5-6
cloves
garlic
-
½
whole
lemon, sliced
The cooking ingredients
-
2
tablespoons
oil
-
1
large
onion, sliced
-
1-2
ribs
celery, cut in chunks
-
2
leaves
bay leaves
-
1
cup
chicken broth
-
5-6
medium
potatoes, cut in half
-
3
medium
carrots, peeled and cut into thick chunks
-
1
sprig
thyme
-
1
sprig
rosemary
Instructions
- Remove giblets from the chicken, rinse it inside and out, and pat dry.
- Combine creole seasoning, bouillon powder, salt, and pepper in a bowl, then rub the mixture inside and outside the chicken.
- Stuff the chicken with 3 smashed garlic cloves and lemon, then refrigerate until ready to cook.
- In the Instant Pot, use the sauté function to heat oil and sear the chicken, breast side down for 3-4 minutes, then flip and sear the other side.
- Remove the chicken and sauté onion, remaining minced garlic, celery, and bay leaves in 1 tablespoon of oil.
- Pour in the chicken stock, scraping the bottom of the pot, then add potatoes, carrots, thyme, and rosemary.
- Place the trivet inside the Instant Pot and return the chicken on top of it, sealing the lid.
- Cook on manual high pressure for 24 minutes, allowing 10 minutes for the pot to come to pressure.
- After cooking, let the pressure release naturally for 15 minutes, then vent any remaining pressure.
- Let the chicken rest for 10 minutes before carving, discarding the bay leaves, thyme, rosemary, smashed garlic, and lemon.
Nutrition Facts (estimated)
Servings
4-5
Calories
357
Total fat
24g
Total carbohydrates
12g
Total protein
23g
Sodium
880mg
Cholesterol
82mg
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