Instant Pot Whole Chicken with Rosemary
Equipment
- Instant pot trivet
- Measuring cup
- Knife
- Cutting board for meat with shallow groove around the edges to catch the juices
Ingredients
- 1 whole chicken about 3 to 4 pounds
- Salt and pepper
- 1 lemon quartered
- ½ cup water
- A generous fistful of rosemary branches
Instructions Start Cooking
- Remove any giblets and neck bone from chicken. (Save them for stock and/or gravy, if you wish.)1 whole chicken
- Season the cavity and exterior of bird with salt and pepper.Salt and pepper
- Place two lemon quarters in the cavity.1 lemon
- Put the trivet in the bottom of the instant pot and pour the water over it.½ cup water
- Place the chicken on top and cover with the rosemary. (Don't worry if some of the herb falls to the side.)A generous fistful of rosemary branches
- Put the lid on and seal the vent. Cook on high pressure for 35 minutes.
- Quick release the steam/pressure through the vent, being careful not to burn yourself.
- Remove the lid and take the bird out onto a meat board to carve. It should yield about 4 cups of cooked meat.
Notes
The bird should be so tender that the meat is nearly falling off the bones. Let the liquid in the instant pot cool and pour it into a container for soup later in the week.
Gravy? Use some of it immediately to make a sauce for your meat.
You will have at least 2 cups of rich, gelatinous bone broth—nutritious and delicious!
If you have time, you can brown your chicken before cooking it.
Use the saute function on the Instant Pot to sear the bird, breast side down in 2 tablespoons of olive oil. Remove the chicken and add the lemon quarters and proceed from step 4.
(Alternatively, brown the chicken in a large, deep casserole or wide skillet on the stove top.)
Be sure and keep your whole bird under 4.5 pounds. Large birds do not fit into the Instant Pot!
Nutrition
Serving: 4ozCalories: 278kcalCarbohydrates: 2gProtein: 24gFat: 19gSaturated Fat: 5gCholesterol: 95mgSodium: 90mgPotassium: 265mgFiber: 1gSugar: 1gVitamin A: 178IUVitamin C: 12mgCalcium: 19mgIron: 1mg
Nutrition Facts
Instant Pot Whole Chicken with Rosemary
Serving Size
4 oz
Amount per Serving
Calories
278
% Daily Value*
Fat
19
g
29
%
Saturated Fat
5
g
31
%
Cholesterol
95
mg
32
%
Sodium
90
mg
4
%
Potassium
265
mg
8
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
24
g
48
%
Vitamin A
178
IU
4
%
Vitamin C
12
mg
15
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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