There is nothing that smells better than a roast chicken and all the fixings with it. However, the problem with making a roast (especially during the week) is how long it takes. But you shouldn’t worry now, this recipe saves you half the time and effort. While the chicken is cooking in the instant pot you can work on your sides (mashed potatoes, steamed broccoli, salad, etc) and when your chicken is resting you can work on the gravy from the leftover liquid in the instant pot. This truly is an amazing dish to make, whether it’s the weekend or during a busy week!

4 servings / prep time/ total time

Ingredients

3½  lb (1.5 kg) whole chicken

1½ tsp salt

¼ tsp pepper

1½ tsp thyme

1 tsp rosemary

1 tsp paprika

1 tsp onion powder

½ tsp garlic powder

1½ tbsp oil  

½ onion roughly chopped, to stuff chicken

1 garlic, to stuff chicken

½ cup chicken stock

½ cup wine

Directions

In a small bowl, combine salt, pepper, thyme, rosemary, paprika, onion powder, garlic powder and oil.

Dry and pat chicken and brush your oil seasoning all over the chicken.

Set your instant pot to saute, once hot place your chicken in the pot on the breast side first and saute for 4 minutes.

Flip your chicken and saute for another 4 minutes.

After 4 minutes are up, turn off the saute function, remove your chicken and add your chicken stock and wine, scrap any of the brown bits to avoid burning during pressure cooking.

Place metal trivet into the pot and place chicken on top. Place the lid on top and set the steam release valve to sealing.

Click the pressure button/manual and set time for 23 minutes. When timer is up, natural release until the floating valve drops. Remove the chicken and let it rest for 10 minutes.

Serve with mashed potatoes, salad and an amazing gravy you can make with your leftover liquid in the instant pot.