Instant Pot Whole Chicken

By WATCH WHAT YOU EAT From Yummly

14 Ingredients 40 Minutes 630 Calories 4 Servings

Ingredients

4 pounds whole chicken

1 medium onion (cut in 8 pieces)

1 lemon (cut into thick slices)

5 garlic cloves (finely chopped)1 tablespoon smoked paprika

1 tablespoon fresh rosemary (finely chopped)2 tablespoons lemon juice

1 1/2 tablespoons olive oil (divided)

salt

pepper

2 tablespoons all purpose flour (or whole wheat flour)

1 1/4 cups chicken stock

3 rosemary leaves (fresh)

3 garlic cloves

Instructions

• In a small bowl combine chopped garlic, smoked paprika, chopped rosemary, lemon juice, 1 tbsp olive oil, salt, and pepper. Keep it aside.
• Rub some of the garlic mixture inside the chicken cavity. Then fill in the cavity with large pieces of onion (use remaining for the gravy), and lemon slices. Tie the legs together using a cotton twine.
• Heat remaining oil on medium saute mode. Place whole chicken facing breast side down. Sear it for 3-4 min to get a nice golden color on the skin. Carefully turn it and sear for another 3-4 min. Remove the chicken and place it on a trivet.
• Meanwhile, in the same pot add garlic cloves, onion, and cook until translucent. Then add some fresh rosemary and chicken stock.
• Evenly spread remaining garlic-herb mixture over the chicken using a brush. Place the trivet with the chicken in the pot.
• Cook the chicken on manual high pressure for 22 min. Once done release pressure naturally for 10 minutes and then quick release the remaining pressure.
• Carefully transfer the chicken to an oven safe dish. Optionally, broil for 3-4 min in the oven for additional color, texture, and flavor.

Making the Gravy

• Turn on the saute mode. Add cooked onion and squeeze the lemon juice from the chicken cavity into the drippings inside the pot.
• Then add flour and blend everything using a hand blender until it gets to a smooth consistency. Add salt and pepper, if necessary.
• Cook the gravy for 4-5 min. Serve warm over carved chicken pieces.

Notes

1. Broil – You can skip the step no.3 and cook the chicken without initial searing in the oil. Broil the chicken in the oven once it is cooked to get a nice brown crust on the skin.
2. Searing the chicken – After searing the chicken place it directly on a trivet with breast side facing up. Apply the garlic mixture and return the trivet to the pot. I do not apply spices before searing the chicken because it gets burnt from high heat and adds a burnt flavor to the dish. In earlier trials, I made this mistake.
3. Cooking time – it depends on the size of the chicken. Adjust the cooking time by ±5 min for every 1 lb change in the size of the chicken.

Nutrition

630 Calories SODIUM 27% DV 650mg FAT 31% DV20g PROTEIN 186% DV 95g CARBS 6%  DV 18g FIBER 16%  DV4g

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