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Instant Pot® “Roast” Herbed Chicken
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Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Make flavorful, juicy roast chicken in a pressure cooker with herbs and quick Instant Pot® gravy. No oven needed!
Ingredients:
  • 1 cup Progresso™ unsalted chicken broth (from 32-oz carton)
  • 1 small yellow onion, peeled and quartered
  • 1 whole chicken (3 to 4 lb), giblets removed
  • 4 tablespoons butter, melted
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
Instructions:
  • Prepare your 6-quart Instant Pot® by greasing it with cooking spray. Pour broth into the insert and position the rack at the bottom of the insert.
  • Insert the onion into the chicken cavity and tie the legs with twine. Dry the chicken with paper towels. Combine melted butter, thyme, salt, paprika, and pepper in a small bowl; brush onto the chicken. Place the chicken breast side up on a rack and secure the lid. Set the pressure valve to SEALING. Cook on high pressure for 27 minutes using the MANUAL setting. After cooking, leave the pressure valve in the SEALING position to release pressure naturally. Ensure the internal temperature in the thigh reaches at least 165°F with an instant-read thermometer. If needed, cook for an additional 2 to 5 minutes on high pressure using the MANUAL setting. Let the pressure release naturally by keeping the valve in the SEALING position.
  • Transfer the chicken to a cutting board when it has cooled down, then remove the rack.
  • Switch the setting to SAUTE and set it to normal. Heat the liquid until it simmers. In a small bowl, mix cornstarch with cold water, then add it to the liquid. Cook for 1 to 2 minutes until it thickens.
  • Present the sliced chicken beautifully alongside the rich and savory gravy.

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