Roast a whole chicken in your Instant Pot for a speedy dinner when you're short on time.
Ingredients
- roasting chicken, rinsed, giblets removed: 1 piece (5 pound)
- salt: 1 tsp
- ground black pepper: 1 tsp
- garlic powder: 1 tsp
- pinch dried rosemary: 1 piece (to taste)
- pinch dried parsley: 1 piece (to taste)
- extra-virgin olive oil: 2 Tbsp
- chicken stock: 1 cup
- cornstarch: 2 tsp (optional)
Metric Conversion
Stages of cooking
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Rub chicken on all sides with salt, pepper, garlic powder, rosemary, and parsley.
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Turn on a multi-functional pressure cooker (such as Instant Pot), add olive oil, and select the Sauté function. When hot, add chicken, breast-side down. Cook until skin is browned, about 5 minutes. Use tongs to flip chicken and brown on the other side for 5 more minutes. Carefully remove chicken from the pot and set aside. Pour in chicken stock and deglaze the pan, scraping off all the browned bits. Turn off the Sauté function.
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Place the rack insert into the pot and place chicken on the rack, breast-side up. Close and lock the lid. Select the Poultry setting and set the timer for 28 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Carefully remove chicken to a carving board to rest.
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Turn on the Sauté function and whisk cornstarch into the pot with the stock and drippings to make a gravy.
