INSTANT POT® "ROAST" HERBED CHICKEN

Instant Pot®

Yes, you can recreate the incredible flavor and succulent texture of roast chicken without using your oven! This herbed pressure cooker version is as easy as it is delicious, and it comes with a quick gravy (made in the Instant Pot®!) to boot.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 4

Number Of Ingredients 10

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Ingredients

1 cup Progresso™ unsalted chicken broth (from 32-oz carton)
1 small yellow onion, peeled and quartered
1 whole chicken (3 to 4 lb), giblets removed
4 tablespoons butter, melted
2 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons cold water

Steps:

Spray 6-quart Instant Pot® with cooking spray. Add broth to insert; place rack in bottom of insert.
Place onion inside chicken cavity; tie legs with cooking twine. Pat chicken dry with paper towels. In small bowl, mix melted butter, thyme, salt, paprika and pepper; brush on chicken. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 27 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165°F using instant-read thermometer. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.
When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.
Select SAUTE; adjust to normal. Heat liquid to simmering. In small bowl, beat cornstarch and cold water; stir into liquid, and cook 1 to 2 minutes or until thickened.
Carve chicken; serve with gravy.

Nutrition Facts : Calories 480, Carbohydrate 8 g, Cholesterol 160 mg, Fat 3, Fiber 0 g, Protein 41 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 1 g, TransFat 1 g