Pressure Cooker Whole Roasted Chicken

Name: Pressure Cooker Whole Roasted Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 tsp Black Pepper; 1 cup Chicken Stock; 2 tsp Cornstarch; 1 pinch Dried Parsley; 1 pinch Dried Rosemary; 2 tbsp Extra-Virgin Olive Oil; 1 tsp Garlic Powder; 1 tsp Salt; 1 whole Whole Chicken

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Paleo 🦴Carnivore 🥩Halal 🕌Kosher ✡️

Pressure Cooker Whole Roasted Chicken comes out incredibly juicy with crisp, bronzed skin and classic herb-and-garlic aroma. A quick pan gravy from the cooking juices adds rich, savory depth to every slice, making it perfect for a weeknight dinner or a cozy Sunday meal with simple sides.

Prep10 mins
Cook1 hr
Serves8
DifficultyEasy

1

Rub the chicken all over with salt, pepper, garlic powder, rosemary, and parsley.
2

Turn on a multi-functional pressure cooker (such as an Instant Pot), add olive oil, and choose the Sauté function. When it is hot, place the chicken in breast-side down. Cook until the skin is browned, about 5 minutes. Use tongs to flip the chicken and brown the other side for 5 more minutes. Carefully lift the chicken out of the pot and set it aside. Pour in the chicken stock and deglaze the pot, scraping up all the browned bits. Turn off the Sauté function.
3

Set the rack insert into the pot and place the chicken on the rack, breast-side up. Close and lock the lid. Choose the Poultry setting and set the timer for 28 minutes. Allow 10 to 15 minutes for the pressure to build.
4

Release the pressure using the natural-release method as directed by the manufacturer, 10 to 40 minutes. Unlock and remove the lid. Carefully transfer the chicken to a carving board to rest.
5

Turn the Sauté function back on and whisk the cornstarch into the pot with the stock and drippings to make a gravy.