This recipe is absolutely one of the staples in my house. Since we buy 95% of our groceries organic, it can become quite expensive to buy a lot of organic meat each week. Enter, the whole organic chicken. Buying organic chicken whole saves you a ton on the unit price, and you can make three different things out of it and use the leftovers all week!
Yummy liver and onions!
The weekend is when we do our major food prep for the week. First, we take out the giblets, and I saute up the liver with some onions in coconut oil on the stove. I’m the only one who eats it, but it is delicious!! Chicken liver is packed with Vitamin A and is great for people on Paleo, Whole 30, or the Autoimmune Protocol Diet (AIP). Because of the high Vitamin A content you don’t want to eat it every day, but every week is just about perfect. Be sure to saute in a non-toxic frying pan- you can see in the picture I am using one of our non-toxic (and affordable!) cast iron pans.
We save the chicken neck and put it in the Instant Pot so we can make our weekly bone broth later. Don’t rinse your chicken! This is a myth and it turns out it just winds up spraying raw chicken juice all over your kitchen. Just dump the chicken into your Instant Pot.
Then we roast the chicken (don’t worry, instructions are below) in the Instant Pot. It is way easier than roasting in the oven PLUS it doesn’t heat the house up which is important in the summer. We used to roast chicken in the oven, but we are so obsessed with time management and efficiency we do everything we can in the Instant Pot now. The best part is you can walk away. Get it ready, set the time, let it cook, and go weed the gardens. Or drink an herbal infusion and journal. Whatever- no need to check the chicken and baste, etc. We actually own two Instant Pots because we are obsessed and like to be able to cook beans and brown rice from scratch separately at the same time (yes ma’am, you can cook organic dry beans from scratch in about 40 minutes in the Instant Pot! You can of course alter this recipe and roast the chicken in the oven – it just takes longer, and you can’t make your bone broth in the same container!
When the chicken is done, we take it out, let it cool a bit, and then pick it clean. We then use that chicken meat all week long. Between two adults and the one wee one, it lasts us through about Thursday if we cook on Sunday. Mostly we just add it to our evening salads, but sometimes we’ll turn it into a chicken salad with a healthy fat coconut mayonnaise, or we’ll cook up a sauce for it. Be sure you aren’t using toxic plastic to store your chicken in! Use a non-toxic container like glass. We use the pyrex with glass lids so we can throw it all in the dishwasher and not worry.
Chicken is a fantastic food for most diets, including a Fertility Diet. It is super high in protein, which is absolutely crucial to making babies. It is also full of important fertility nutrients like selenium, vitamin B6 and B3. It is also a safe meat for people who are sensitive to fattier red meats (like women with endometriosis). Having this pre-prepped organic chicken meat ready to use in the fridge is necessary when you are trying to make sure you hit your perfect daily fertility macros ratio of protein, carbs, and fats. If you are trying to get pregnant, don’t forget the need to tailor any fertility diet to YOUR needs. Luckily, organic chicken pretty much hits everyone’s needs, unless they avoid meat for personal reasons.
Now- here’s the huge added bonus of the Instant Pot. After we pick the chicken clean, we put all the bones and skin BACK in the Instant Pot. We add about 2 Tbsp of apple cider vinegar, some additional broth or water, and then put the Instant Pot on its slow cooking setting for 24-48 hours. Then we have incredibly healthful and nourishing bone broth, ready to drink all week!
So there you go- three nutritional uses out of your whole organic chicken! Roasted chicken meat all week, a chicken liver and onions treat on the weekend, and bone broth for the week! You are killing it with healthy eating!
Instant Pot Whole Roast Chicken Recipe
Ingredients
- One small organic chicken, giblets removed.
- 3 Tbsp unrefined coconut or extra virgin olive oil
- 2 onions sliced (OPTIONAL)
- 5 cloves garlic sliced (OPTIONAL)
- Rosemary 3 sprigs fresh or 1 tbsp dried (OPTIONAL)
- Thyme 4 sprigs fresh or 1 tbsp dried (OPTIONAL)
- Additional herbs if desired
- 1 tsp salt
- 1 tsp fresh ground pepper
- 1 cup of water
Directions
- (Optional)- Set your Instant Pot to the “saute” function and add in your oil. Place the chicken in breast-down and brown the skin. Brown the sides as well. Remove chicken and set on a plate. We used to do this, and then stopped, as it took too much time and only made the chicken pretty; it didn’t add any value to the taste.
- Make a layer on the bottom of the Instant Pot with the onions.
- Place chicken on top. If you didn’t saute, put the oil on top of the chicken.
- Dump all the other ingredients on top. Make them pretty, if you like.
- Add the 1 cup of water to the bottom of the pot.
- Lock the Instant Pot lid into place and make sure your valve is set to “seal” Press “Manual” and use the + or – buttons to get to 24 minutes. We don’t vary by pounds, but some recipes suggest 5-6 minutes per pound.
- Let the Instant Pot do the natural depressurization, i.e., wait until the timer says at least 10 minutes have past since the chicken was done. Then, depressurize completely if necessary.
- Open top, remove chicken, and let cool.
- Pick the meat clean and use it all week!
- Put all the skin and bones back in the Instant Pot to make your bone broth!
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Instant Pot Pressure Cooker Whole Roast Chicken Recipe
- Total Time: 54 mins
- Yield: 1 whole chicken 1x
Description
An easy, quick, and delicious way to roast a whole chicken without heating up your stove!
Ingredients
- One small organic chicken, giblets removed (pounds don’t matter, the Instant Pot cooks it through no matter what) We buy from Wegmans.
- 3 Tbsp unrefined coconut or extra virgin olive oil
- 2 onions sliced (OPTIONAL)
- 5 cloves garlic sliced (OPTIONAL)
- Rosemary 3 sprigs fresh or 1 tbsp dried (OPTIONAL)
- Thyme 4 sprigs fresh or 1 tbsp dried (OPTIONAL)
- Other herbs as desired
- 1 tsp salt
- 1 tsp fresh ground pepper
- 1/2 cup of water
Instructions
- (Optional)- Set your Instant Pot to the “saute” function and add in your oil. Place the chicken in breast-down and brown the skin. Brown the sides as well. Remove chicken and set on a plate. We used to do this, and then stopped, as it took too much time and only made the chicken pretty, didn’t add any value to the taste.
- Make a layer on the bottom of the Instant Pot with the onions.
- Place chicken on top. If you didn’t saute, put the oil on top of the chicken.
- Dump all the other ingredients on top. Make them pretty, if you like.
- Add the 1/2 cup of water to the bottom of the pot.
- Lock the Instant Pot lid into place and make sure your valve is set to “seal” Press “Manual” and use the + or – buttons to get to 24 minutes.
- Let the Instant Pot do the natural depressurization, i.e., wait until the timer says at least 10 minutes have past since the chicken was done.
- Open top, remove chicken, and let cool.
- Pick the meat clean and use it all week!
- Prep Time: 10 mins
- Cook Time: 44 mins
- Category: Main Course
- Cuisine: Paleo, Whole 30, Clean Eating, Keto, AIP
Nutrition
- Serving Size: 4 oz
- Calories: 133
- Sodium: 61
- Fat: 5
- Saturated Fat: 4
- Carbohydrates: 2
- Protein: 16
- Cholesterol: 51
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Thank you for the fantastic recipe, looks like I need one of those Instant Pots!
One correction – I think you meant 24 hours, not 24 minutes . . . ?
Well that’s embarrassing. THANK YOU!!! Just changed it.
I love all of your recipes and your blog. Just trying to make the roasted chicken for the first time. What settings do you put the Instapot to? Slow cook or pressure cook or something else, because my slow cook time only goes up to 20 hours.
Hi Gazelle! So glad you commented, because I realized my recipe was totally wonky :-). It is supposed to be 24 minutes, not 24 hours!! You pressure cook it, i.e., put it on “Manual” and then click the “+” button up till 24 minutes!!! When you’re making the broth you’ll be using the slow cooker setting and doing hours 🙂 Baby dust!
Where is the best place to buy the organic meat, especially the organic whole chickens?
Thanks,
Andrea
I don’t have an instant. Can I cook it in a slow cooker? If so, on high or low? And for how long? Thx!
Hi! I just wanted to make sure that the 1/2 cup water measurement was right? (The IP instructions usually require a minimum of 1 cup, and I’ve had issues with the “Burn” warning before…. :)). Looking forward to trying this one!
Hi Maria! Yes, that is what we do, but I’ve had this comment several times so I am going to change the recipe to 1 cup! It certainly doesn’t hurt anything!! Best to follow the Instant Pot “Rules” 🙂
Thanks! As a heads up for others with newer IP models, the “Manual” setting is equivalent to the “High” Pressure Cooker setting. Definitely making again! 🙂