Instant Pot Chicken Pot Roast
Instant Pot Chicken Pot Roast is a Sunday dinner you can make any day of the week! This easy chicken dinner shows how to cook a chicken in the instant pot with vegetables for a complete meal.
Servings 6 servings
- 1 whole chicken (approximately 3 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- 1.5 pounds baby potatoes Yukon gold, white, or red
- 1 medium yellow onion diced small
- 2 whole carrots peeled and sliced
- 1 cup low sodium chicken broth
Remove giblets from the chicken.
Mix pepper, salt, Italian seasoning, garlic and onion powder in a small bowl. Season chicken on all sides.
Turn on the Instant pot and choose the sauté setting. Add olive oil. Once hot, add the whole chicken and season on all sides, about 2 minutes per side.
Remove the chicken. Add potatoes, onions and carrots and sauté for 2-3 minutes, then add broth.
Return chicken to the pot. Close the lid and vent then (using a manual program, not the poultry onhit Pressure Cook and make sure it's on high pressure. Set the timer for 25 minutes. Once the timer dings, let it naturally release for 15 minutes.
Remove chicken carefully from the instant pot. Slice and serve with vegetables.
If desired, you can place the cooked chicken in a roasting pan and broil for just a few minutes to get that rich golden color on top.
Serving: 1serving | Calories: 405kcal | Carbohydrates: 24g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 316mg | Potassium: 843mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3575IU | Vitamin C: 27mg | Calcium: 41mg | Iron: 2mg