This chicken is perfectly tender and juicy. The flavor is subtle so it's a perfect canvas for many dishes or sauces. The vegetables are layered in the bottom of the cooker, creating a "rack" for the chicken, which helps add moisture and flavor.
Ingredients
- stalks celery: 2 piece (cut into large chunks)
- medium carrots: 2 piece (cut into large chunks)
- medium onions, peeled and: 1 piece (cut into wedges)
- whole chicken: 1 piece (4 pound)
- ½ teaspoons kosher salt: 1 piece
- ground black pepper: 0.75 tsp
- paprika: 0.25 tsp
Metric Conversion
Stages of cooking
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Place celery, carrots, and onion in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pat chicken dry and place on top of the vegetables. Sprinkle chicken evenly with salt, pepper, and paprika.
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Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and let stand for 5 minutes before cutting or shredding.
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Strain solids from the cooking liquid, if desired. Set to Saute, and reduce by half for a flavorful sauce. Allrecipes
