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Chicken Pot Roast

(Total Time: 60 MIN| Serves: 6)

1 whole chicken, about 4 lbs
5 garlic cloves, whole
4 tbsp olive oil
5 cherry tomatoes, whole
1 onion, chopped
3 tbsp lemon zest
1 cup chicken stock

2 tsp salt
1 tsp black pepper
3 fresh rosemary sprigs
2 fresh sage sprigs


  1. Place the chicken in a large colander and rinse well under cold running water making sure to clean the cavity. Rub with salt and pepper and set aside.
  2. Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with olive oil and heat up. Add chicken and brown on all sides for 5-6 minutes.
  3. Remove from the pot and place on a large platter. Stuff with rosemary sprigs, sage sprigs, and lemon zest.
  4. Add some more oil in the pot and heat up. Add onions and garlic. Cook until translucent. Pour in about ¼ cup of the stock and bring it to a boil. Simmer for 10 minutes.
  5. Now add the chicken and cherry tomatoes. Seal the lid and set the steam release handle.
  6. Press the ‘’Manual’’ button and set the timer for 30 minutes.
  7. Meanwhile, preheat the oven to 450 degrees F. Like a baking sheet with some parchment paper and set aside.
  8. When you hear the cooker’s end signal, perform a quick release and open the lid. Chill for a while and transfer the chicken to a large platter.
  9. Remove the sprigs from the cavity and stuff with cherry tomatoes.
  10. Bake for 15-20 minutes.
    Per Serving(Calories 570 | Total Fats: 18.8g | Net Carbs: 5.4g | Protein: 89.1g |Fiber: 1.9g)