Instant Pot Roast Chicken with Potatoes

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 60m
  • Ready In: 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    74.8 g
  • Cholesterol

    57.3 mg
  • Fat

    3.1 g
  • Fiber

    6.1 g
  • Protein

    20.6 g
  • Saturated Fat

    0.8 g
  • Serving Size

  • Sodium

    116.1 mg
  • Sugar

    0.3 g
  • Trans Fat

    0.9 g
  • Unsaturated Fat

    0.9 g
  • Potassium

    1,512.0 mg
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Instant pot roast chicken with potatoes. Roast chicken is a quick and easy dinner that is perfect for busy days. The Instant Pot makes it incredibly simple to prepare. Just add your favorite seasonings and roast until the skin is golden brown.

How to Cook Roast Chicken in an Instant Pot

This is a simple and delicious recipe for a roast chicken cooked in an instant pot.

Roast chicken is one of the easiest and most popular recipes that you can make with your instant pot. It’s a great way to cook chicken, especially for those who don’t have a lot of time to spare.

In this recipe, we will show you how to cook the perfect roasted chicken in an instant pot in less than 1 hour!

How do You Season a Whole Chicken for the Instant Pot?

Seasoning a whole chicken for the instant pot is not difficult, but it does require a bit of time. However, this process is worth it and will result in a delicious meal.

Seasoning the whole chicken for the instant pot requires dry and wet ingredients. The dry ingredients are salt, pepper, and paprika. The wet ingredients are lemon juice, garlic powder, onion powder, thyme leaves or fresh thyme sprigs, oregano leaves or fresh oregano sprigs, and rosemary leaves or fresh rosemary sprigs.

A lot of people consider seasoning whole chickens as an art form that cannot be taught. However, with these simple steps, anyone can learn how to season a whole chicken for the instant pot!

Instant Pot Roast Chicken with Potatoes

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  • 1 whole chicken, rinsed and patted dry
  • 2 tablespoons all-purpose seasoning
  • 2 tablespoons mixed Italian herbs (optional)
  • 2 pounds (960 g) white potatoes, quartered
  • 2 oz (60 g) unsalted butter
  • 7 cloves garlic, peeled
  • 2 cups (500 ml) chicken stock
  • salt and freshly ground black pepper
  • To Make a Gravy:
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon freshly ground black pepper
  • 1½ cups (375 ml) chicken broth


Step 1

Slice 3 cloves of garlic into thin slices and lay each under the chicken skin. Smash 2 cloves and place inside the chicken. Chop finely the remaining 2 garlic cloves for the basting butter.

Step 2

Add 1 teaspoon salt, herbs, and smashed garlic to the inside cavity of the chicken. Using fingers, peel the skin from the chicken breasts, then insert a few garlic slices underneath, including 3-4 pieces around the chicken breasts and a couple of garlic slices under the wings.

Step 3

Rub the chicken on both sides with the remaining seasoned salt and herbs. Set aside.

Step 4

Pour 2 cups (500 ml) chicken stock into the instant pot. Place potatoes in the stock, then sprinkle with a dash of salt.

Step 5

Set a trivet on top of potatoes. Arranger the seasoned chicken on the trivet, chicken breast up.

Step 6

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.

Step 7

Meanwhile, prepare the herb and garlic butter. In a heat-proof bowl, combine cubed butter, chopped garlic, and a pinch of dried herbs. Season with more salt. Microwave on high for 1 minute. Mix well and set aside.

Step 8

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Using gloves, remove the trivet with chicken and transfer it to a large baking tray. Using a slotted spoon, remove cooked potatoes and transfer them to the same baking tray. Add a little cooking broth to the bottom of the tray.

Step 9

Brush the chicken and potatoes with garlic. Bake at 400 F (200 C) for about 20-25 minutes, then remove the chicken, leaving potatoes in for a further 10 minutes.

Step 10

In a small saucepan, melt 2 tablespoons of unsalted butter over medium-high heat. Add 2 tablespoons of all-purpose flour, onion powder, and a pinch of black pepper. Cook, stirring constantly. While stirring, slowly pour 1/2cup (125 ml) of chicken broth. Once it is incorporated into the roux, add the remaining broth.

Step 11

Stir for 2 minutes, or until it thickens to desired consistency. Season with more salt and black pepper, to taste.

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