Instant Pot® “Roast” Herbed Chicken

Prep 25 min
Total 1 hr 15 min
Servings 4

Yes, you can recreate the incredible flavor and succulent texture of roast chicken without using your oven! This herbed pressure cooker version is as easy as it is delicious, and it comes with a quick gravy (made in the Instant Pot®!) to boot.

By Betty Crocker Kitchens

Updated September 13, 2019

Make with

Progresso Broth

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

Steps

1

Spray 6-quart Instant Pot® with cooking spray. Add broth to insert; place rack in bottom of insert.
2

Place onion inside chicken cavity; tie legs with cooking twine. Pat chicken dry with paper towels. In small bowl, mix melted butter, thyme, salt, paprika and pepper; brush on chicken. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 27 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165°F using instant-read thermometer. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
3

When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.
4

Select SAUTE; adjust to normal. Heat liquid to simmering. In small bowl, beat cornstarch and cold water; stir into liquid, and cook 1 to 2 minutes or until thickened.
5

Carve chicken; serve with gravy.

If crispy skin is desired, place carved chicken skin side up on foil-lined baking pan, and broil 4 inches from broiler element 3 to 5 minutes or until skin is crisp and browned.
For extra flavor, use smoked paprika instead of plain.
Larger birds may require a slightly longer cook time.