Instant Pot Whole Rosemary Chicken and Vegetables
I love whole roasted chicken and vegetables, so when I finally broke down and bought an Instant Pot last year, I knew a whole chicken would be among the first things I would cook with my new pressure cooker. That was a good decision, because this Instant Pot Whole Rosemary Chicken And Vegetables dish came out delicious! The chicken is juicier than any whole chicken I have ever made, and the broth has an amazing depth of flavor.
Instant Pot: Should I Get One?
I had been eyeing Instant Pots for a while, and when I saw a good deal on Prime Day on Amazon last year, I snatched the 8 qt version up! Truth be told, I probably could have bought the 6 qt, but despite being an empty nester, I still love to cook big batches. I’m a leftover lover, and I also love to freeze extra helpings. You never know when my kids may visit, when I’ll get lazy (yes, even I have days that I do NOT want to cook) or I’ll want to send my kiddos back to their apartments with some mom food (the maternal desire to feed them is still going strong!).
This is the one I opted to buy (below). I probably should have dropped hints that I wanted it for my birthday, but after researching and mulling over over my big Instant Pot decision for months (should I? shouldn’t I? Will I really use it? Will I love it? Will I regret buying it? Will I be overwhelmed with all the buttons?) I finally decided to get one. And once I finally make a decision, I move into action FAST. Anyone else like that?
Despite my fears, the Instant Pot is really easy to use. And fast. Now, if it could just chop all the vegetables for me … LOL!
A Fast and Easy Way to Cook a Whole Chicken
The basics of this Instant Pot Whole Rosemary Chicken and Vegetables recipe? Cut up onions and carrots (hint: I buy small red potatoes so I don’t have to cut up potatoes). Put them all in the pot, add some chicken broth, put a whole chicken (that you’ve stuffed with some garlic, onion and rosemary) on top, add a little salt and pepper, close the lid, hit a button … go relax (or do something else that needs done) … and 40 minutes later, dinner is ready!
If you’re serving this and want the chicken to look pretty (or somewhat pretty, which is the best I can usually do with a whole chicken), pull the chicken out of the pot and onto a sheet pan and broil for 5 minutes in your oven. Unless I need to take a picture or have guests visiting, I’m skipping that step. If you or your family like to eat crispy chicken skin, don’t skip broiling it at the end.
This hearty recipe is dairy-free, gluten-free and Whole30. If you aren’t eating Whole30, some bread dipped in the broth is delicious!
Pin it/save it … and make it!
Looking for more whole30, gluten-free or dairy-free recipes? Click below:
Kitchen Gone Rogue Paleo Recipes
Kitchen Gone Rogue Gluten-Free Recipes
Kitchen Gone Rogue Dairy-Free Recipes
Instant Pot Whole Rosemary Chicken and Vegetables
Ingredients
- 1 whole chicken
- 3 cloves of garlic
- 3 sprigs fresh rosemary
- 1 tsp sea salt
- 1 to 1.5 lb bag small red potatoes
- 4-5 carrots, peeled and sliced
- 1 onion, sliced
- salt and pepper to taste
- 1 cup organic, free range gluten-free chicken broth
Instructions
- Place all the vegetables in the Instant Pot and add 1 cup of chicken broth
- Coat the inside of the chicken with the salt and then place the garlic, rosemary and half the sliced onion inside the chicken
- Place the chicken on top of the vegetables and add a little salt and pepper
- Close the Insta Pot; hit manual for 30 minutes; let it naturally release pressure for 10 minutes; then release the steam
- If you want a prettier chicken and/or eat the chicken skin, pull the chicken out and place on a pan and broil for 5 minutes in your oven.
For tonight
How long do I need to cook this for if have a 6 quart pot?
Hi Erin – great question! According to Instant Pot, the cook time shouldn’t vary. You may need to adjust the amounts, but not the times.https://instantpot.com/the-secret-to-making-the-most-of-a-mini-or-8-quart-instant-pot/