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
- A generous fistful of rosemary branches
- ½ cup water
- 🌿🌿🌿🌿
Instructions
- Remove any giblets and neck bone from chicken. (Save them for stock and/or gravy, if you wish.)
- Season the cavity and exterior of bird with salt and pepper.
- Place two lemon quarters in the cavity.
- Put the trivet in the bottom of the instant pot and pour the water over it.
- Place the chicken on top and cover with the rosemary. (Don't worry if some of the herb falls to the side.)
- 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.
Notes
The bird should be so tender that the meat is nearly falling off the bone. Let the liquid in the instant pot cool and then pour it into a container to make soup later in the week. Or use some of it immediately to make gravy for your bird.
You will have at least two 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 if your pot is a multicooker and 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: 1gCalories: 278kcalCarbohydrates: 2gProtein: 24gFat: 19gSaturated Fat: 5gCholesterol: 95mgSodium: 90mgPotassium: 265mgFiber: 1gSugar: 1gVitamin A: 178IUVitamin C: 12mgCalcium: 19mgIron: 1mg
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