A couple of years ago a dear friend of mine gifted me an Instapot.
Unfortunately, I have to admit that I haven’t used it as much as I’d like. Truth is, while I LOVE everything that I’ve made in the pot, learning to use a new appliance takes some time, courage and creativity and I just haven’t embraced stepping out on that limb a whole lot.
The other truth is that every new recipe I’ve made has been super fast and simple and I just need to get out of my own way and plan more meals around the Instapot.
I’ll work on that.
One thing I have managed a couple of times is a whole chicken that’s as juicy and wonderful as a rotisserie chicken from the grocery deli department.
Whole chickens often go on sale at the store on the super cheap and I love to make a chicken, potatoes and veggie dinner for one night and then shred up the rest of the chicken for a different meal another night.
This particular round included a thin pan sauce (i.e. the juices from the chicken slightly thickened) to incorporate those flavors for meal #1 and then I saved the pan sauce and turned it into a gravy for a meal later in the week.
Plus the shredded leftover chicken means that this dish went the distance in three different ways!
Stay tuned and I’ll share recipes that included the leftover shredded chicken AND pan sauce turned gravy at a later time…
Instapot Whole Chicken
- 1 whole chicken thawed
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp fresh cracked black pepper
- 2 tbsp olive or avocado oil
- 1 tbsp butter
- 1 cup chicken broth
- ⅓ cup milk
- 1 tbsp corn starch
- rinse and pat dry whole chicken after removing any 'extras' from the inside cavity
- combine salt, garlic powder, onion powder, and black pepper in a small dish to create a seasoning rub (or use another chicken seasoning rub of your choice)
- turn instapot to saute function and melt butter
- rub chicken with olive or avocado oil
- rub seasoning all over outside of chicken and pour any leftover into the inside cavity (you may also wish to stuff the inside of the bird with onion, fresh herbs and other veggies…I don't for simplicity sake but it's certainly an option)
- once butter is melted and bubbling, add chicken breast side down for 3 minutes to brown outside. Flip over and brown other side for 3 min
- pull chicken out once more, add rack to bottom of pot and pour in chicken broth. Return chicken to pot
- close lid and set to high pressure for 30 minutes (coming up to pressure takes about 5 min in my pot after things are already hot from the saute function)
- when cooking time ends, allow pot to depressurize on its own (mine takes 10-15'ish min)
- wisk corn starch into milk
- remove chicken from pot, turn saute function back on. When liquid in pot comes up to a boil, wisk in corn starch/milk slurry. Stir and cook for 5'ish minutes until liquid slightly thickens, creating your pan sauce.
- Add salt and pepper to pan sauce to adjust taste to your liking and pour over cut up chicken just prior to serving.
- if chicken is frozen, ensure sufficient thawing time in the fridge prior to cooking.
- combine spices ahead of time to make seasoning rub for chicken. Store in airtight container or zip-top bag.