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  • Writer's pictureTerri Windover

Instant Pot Roast Chicken

My plan of making a roast chicken was saved by the Instant Pot tonight. I forgot to thaw the chicken. Again. Don't even pretend you've never done it. Usually that means I'm forced to run out and buy more fresh meat for dinner when I already have enough in my freezer to tide us over for three months when the zombie apocalypse hits. 

But thanks to this ingenious invention I was able to plunk in a fully frozen chicken, some homemade bone broth cubes and a handful of fresh herbs and garlic. Then the Instant Pot worked its magic, and in exactly ONE HOUR I had a fall off the bone, flavour infused bird on the table. 

Life is good. 

Best part is I saved the broth in a big mason jar and this double roasted broth will make the worlds best soup base. Nothing beats a bone broth for flavour. After dinner I toss the leftover bones into a freezer bag and I'm all set for another batch of broth 👌🏻


3-5 pound whole chicken

1 cup chicken broth or water

2 garlic cloves

1 onion

fresh herbs (rosemary, sage etc)

salt & peper to taste

INSTRUCTIONS: Cut onion in to large chunks.

Salt and pepper the chicken. 

Add broth or water to pressure cooker.

Place chicken on trivet breast side up. Add the onion, garlic and herbs. 

Secure the lid on your Instant Pot. Select Manual, high pressure, and set for 30-50 minutes depending on the size of your chicken. 

*If frozen add 10-15 minutes. 

Leave chicken in the pot and allow to naturally release the pressure.

Check the temperature and cook for 5 more minutes if not done.

Serve and enjoy! Don't forget to save the bones to make broth. 

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