Instant Pot Whole Chicken and Potatoes
Ingredients
-
1
cup
chicken broth
-
3
pieces
carrots, chopped
-
3–4
medium
potatoes, quartered
-
1
small bunch
fresh herbs (rosemary, thyme, or sage)
-
1
4-pound
whole chicken
-
1
piece
lemon, halved
-
1
teaspoon
sea salt
-
½
teaspoon
ground black pepper
Instructions
- Add chicken broth and chopped vegetables to the Instant Pot.
- Prepare the chicken by removing giblets and neck, then place halved lemon inside the cavity and position the chicken on top of the vegetables.
- Season the chicken with salt and pepper.
- Lock the lid and cook on high pressure for 25 minutes.
- After cooking, allow pressure to release naturally for about 10 minutes, then quick release any remaining pressure.
- Carefully transfer the chicken to a serving dish and serve with vegetables.
- Let the chicken rest for 5-10 minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
4
Calories
365
Total fat
9.6g
Total carbohydrates
30.3g
Total protein
38.2g
Sodium
452.9mg
Cholesterol
105mg
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