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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