The rising increase of devices such as the Instant Pot and other similar devices in our kitchens has left many novice cooks scratching their heads. Many of these have been purchased on the spur of the moment, received as a holiday gift, or with the intent to eat more real foods at home. Whatever the reason may be, these devices are nothing to fear. Today I decided to experiment with a whole roasted chicken dinner for our Sunday supper.
I have kept the recipe simple for the beginner cook (see below), including a small organic fresh chicken weighing in at 3.5 lbs., a pound of fresh green beans, 1.5 lbs. of small whole potatoes, olive oil, chicken stock, Kosher salt, ground black pepper, and Herbes de Provence.
First, you want to set your Instant Pot to the saute-more setting for a nice hot bowl. Next, season the chicken with a generous rub of olive oil, Kosher salt, fresh black pepper, and the Herbes de Provence. Saute the whole chicken on both sides to get a golden brown crust.
Carefully remove the chicken and insert the metal rack in the bottom of the pot. Place the chicken onto the metal rack.
After placing the chicken on the rack, add in one cup of chicken stock and the potatoes and green beans around the chicken. Season the vegetables with a generous pinch of salt, pepper and the Herbes de Provence.
When all ingredients are added into the pot, secure the lid and close the vent. Set the pot to the Meat/Stew setting and adjust the time down to 25 minutes. After the timer beef at the end of the 25 minutes of cooking, allow the pot to naturally vent for 15 minutes.
NOTE: this time will need to be adjusted depending on the size of the chicken.
Roasted Chicken in an Instant
A perfect Sunday supper
– 3 1/2 pound whole fresh chicken
– 1 pound fresh green beans, snipped
– 1 1/2 pounds small whole potatoes
– 1 cup chicken broth or stock
– 1-2 TB olive oil
– Kosher salt, as needed
– Fresh ground black pepper, as needed
– Herbes de Provence, as needed
1. Set the Instant Pot to the saute/more setting to pre-heat. Assemble all your ingredients. Generously rub the chicken with the olive oil, Kosher salt, black pepper, and Herbes de Provence. Place in the pot and brown the skin on both sides, approximately 2 minutes per side.
2. Remove the chicken, insert the metal rack into the bottom of the pot, and return the chicken to the pot on top of the rack.
3. Add in the cup of chicken stock to the pot, place the potatoes and green beans around the chicken. Season the vegetables with additional salt, pepper, and Herbes de Provence.
4. Secure the lid to the pot, make certain the vent is closed. Set the pot to the Meat/Stew setting, adjusting the time down to 25 minutes.
When the pot completes the cooking cycle it will make a beeping sound. Let the pot rest for 15 minutes. The clock will continue to count the time and display L0:15. Open the vent after 15 minutes to allow any remaining steam to release, open the pot when the float valve drops down.
©Susan Brassard, firstname.lastname@example.org, January 13, 2019.