Description
An easy, quick, and delicious way to roast a whole chicken without heating up your stove!
Ingredients
Scale
- 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