Roast Chicken Dinner in an Instant


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.

Mise en place all ingredients before starting.

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.

Seasoned raw chicken.

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.

Chicken Stock being added to the pot.
Add in potatoes, green beans and a generous pinch of salt, pepper and the herbs.

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.

Meat/Stew setting, adjust to 25 minutes.

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

  • Servings: 4
  • Difficulty: easy
  • Print

A perfect Sunday supper

Read all instructions prior to starting for a successful Instant Pot adventure.


– 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,, January 13, 2019.

Bones For Making Stocks


beef-bones-300x199As grilling season is slowing approaching, one starts to daydream of the aroma of seasoned meats and charcoal.  During those summer months we tend to cook a greater quantity of meats and seafood on either a charcoal or gas grill, tailgate with our friends or cook on an open camp fire.  So this leads to the question of “What to do with all the meat, fish and poultry bones and seafood shells?”  Well make homemade stocks of course!

When trimming off bones, carcasses and removing seafood from its shell, remember to save them for later use.  Simply separate by type of bone and place in a food safe freezer container or zip top bag.  Clearly label what type of bone or shell is inside along with the date.  These should be placed directly in the freezer and will hold for up to a year.

Here are some items to save:

Beef bones

Pork bones

Veal bones

Chick bones and the carcass

Turkey bones and the carcass

Fish bones and heads

Lobster bodies, meat removed

Shells of clams, oysters, crab

Once you have saved enough bones or shells you are ready to make a stock.  Locate a basic stock recipe for the amount of bones you have, these recipes will specify the weight of bones needed.  Most stocks will call for the use of a mirepoix, which is chopped carrots, celery and onions.  Darker beef, pork and veal stocks will also recommend baking the bones first to caramelize them and to draw out a richer flavor.

Always start a stock off with cold water, never hot, to keep the stock clear and prevent cloudiness.  Add in aromatics is a cheesecloth pouch tied with butcher’s twine including parsley stems, peppercorns, and bay leaves.  Lastly, remember to keep the stock at a gentle simmer to develop the flavor.  Remove any grease off the surface with a spoon throughout the cooking process.

Here are the general cooking guidelines:

Fish Stocks 1-2 hours

Poultry Stocks 4-6 hours, (chicken, turkey)

Brown Stocks 6-8 hours (beef, veal, pork)

Cool your stock completely, preferably over an ice bath, and store in containers in the freezer.  These stocks make a great addition to your homemade soups and sauces in the fall and winter months.  Enjoy!