Delicious Dinner in Under an Hour

Wonderfully seasoned, tender and incredibly moist meat, perfectly roasted veggies –is there anything better than a one-pot meal? While the grocery store prepared rotisserie chicken may be a convenient and quick way to get dinner on the table in a hurry, our Perfect Roasted Chicken in an Instant Pot recipe is so easy to make in under an hour, always flavorful, healthier and contains half the amount of sodium than those pre-made ones from the store. The Instant Pot has become an indispensable tool for “healthy cooking in a hurry” which is why we LOVE making this meal. This Instant Pot Roasted Chicken dinner is the perfect one-pot meal; chicken, potatoes and nutrient-dense veggies cooked all together and done at the same time. Don’t let lack of time and planning prevent you from serving your family a nutritious dinner. Our recipe for set-it-and-forget-it cooking makes this meal the perfectly delicious solution when you need to get a healthy dinner on the table but can’t find the time to cook it.

Nutrient Boosters: Cauliflower, Carrots & Potatoes

Cauliflower seems to be the new “it” when it comes to eating veggies. From cauliflower mash to cauliflower rice and even cauliflower gnocchi, this cruciferous vegetable is so much more than the latest trend. Cauliflower is an excellent source of vitamins and minerals and contains impressive amounts of fiber which aids in digestive health. What’s more, it contains high amounts of Vitamin C, which is important for protecting the immune system, especially during the colder months. Vitamin C is also known for it’s anti-inflammatory effects that not only can boost immune health but also reduce the risk of heart disease and cancer. Eat it raw, steam it, or roast it, cauliflower makes a fantastic and nutritious addition to almost any dish.

Carrots are often claimed to be the perfect health food and we claim them to be the perfect addition to this delicious recipe. This root vegetable is a good source of several vitamins and minerals, especially vitamin A, biotin, vitamin K, potassium and vitamin B6. Carrots contain many plant compounds, but the carotenoids are by far the most well-known. These substances have powerful antioxidant properties and have been shown to reduce the risk of cancer and heart disease as well as improve eye health.

Did you know that potatoes are more energy-packed than almost any other vegetable and contain even more potassium than a banana? They can help control blood sugar as they are a resistant starch. Studies have shown that potatoes and other resistant starches can reduce insulin resistance in those with type 2 diabetes.

Roast Once, Eat Twice

The best part about cooking a whole roasted chicken is that there’s bound to be lots of leftovers! The leftover meat is perfect when shredded and served in tacos, soups or salads. And leftover vegetables make a delicious addition to many of our main meals. These veggies pair well with our Black Sesame Seed Encrusted Salmon, Black Bean Burgers and Almond Crusted Chicken.

If you like our Perfect Roasted Chicken in an Instant Pot, we know you will love our other Instant Pot recipes! We make quick, easy and healthy meals possible.

Chicken Tikka Masala

Beef Ragu

Perfect Roasted Chicken in an Instant Pot

Prep Time 15 minutes
Cook Time 35 minutes
Pressure Time 15 minutes
Servings 4 servings

Ingredients

  • 3 tablespoons avocado oil, divided
  • 1-3 pound chicken
  • 1 onion, chopped
  • 1 ½ pounds red potatoes, quartered
  • 1 cup carrots, sliced in circles
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Herbal Seasoning Blend:

  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon dried marjoram
  • 1 lemon, cut in half and juiced into a bowl
  • 1 small head cauliflower, cut into florets

Instructions

  1. Add 2 tablespoon avocado oil and coat the bottom of the pot and set to saute. Place the chicken breast side up using tongs into the pot and sear for about 5 minutes until browned. Flip the chicken onto the breast side and sear until browned about 5 minutes. Then remove to a plate and let sit. 

  2. Add the onions, potatoes, carrots to the pot stir and add 1/4 teaspoon garlic sea salt, 1 teaspoon garlic powder, 1/2 teaspoon paprika. Add 1/2 cup low sodium chicken broth.

  3. In a small bowl add 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 teaspoon garlic powder, 1 teaspoon paprika and 1 teaspoon dried marjoram and remaining 1 tablespoon avocado oil and mix together. Set aside. 

  4. Rub the lemon juice on the the outside of the chicken then sprinkle with the herb seasoning. Insert the lemon into the chicken. Using tongs carefully place the chicken breast side up over the vegetables. 

  5. Select the manual setting, set to high pressure and using the "adjust" button use the +/- to set the Instant Pot to 21 minutes. 

  6. After you hear the timer go off, do the quick release very carefully, letting the steam release before opening the lid. When removing the lid, lift it so it is a shield in front of your face as the steam releases. Add the cauliflower and cook for an additional 4 minutes on high pressure using the "adjust" button use the +/- to set the Instant Pot to 4 minutes.  

  7. After you hear the timer go off allow for Natural release for 10 minutes to let the chicken rest, then switch valve to "venting" position for a quick release until all of the steam is released. Turn off the Instant Pot. Then open the lid. When removing the lid lift it so its a shield in front of you as any additional steam releases.

  8. Remove chicken to a cutting board and insert a thermometer chicken is cooked at 165 F. Cut chicken into 4 - 4 ounce portions plate with carrots, cauliflower and potatoes or serve in a casserole dish. 

Recipe Notes

Nutrient Analysis:
Serving - 4 ounces chicken, 1/4 cup carrots, 1/3 cup cauliflower, 1 cup potatoes, + onions.
Calories: 445 calories, Fat: 16.5 grams, Saturated fat: 3 grams, Carbohydrates: 40 grams, Sugar: 8.5 grams, Sodium: 360 grams, Fiber: 10 grams, Protein: 35 grams, Cholesterol: 105 milligrams

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