Craving a classic roast chicken but short on time? The Instant Pot is your secret weapon! This recipe delivers a fall-off-the-bone tender chicken, infused with aromatic rosemary, sage, and bright lemon zest, all in a fraction of the traditional time. A quick trip to the oven at the end ensures that perfectly golden, crispy skin everyone loves. It’s the ultimate comfort meal, made incredibly easy.
Ingredients
• 1 whole chicken (about 4 lbs / 1.8 kg)
• 4 tbsp (60 ml) olive oil, divided
• 2 tsp (12 g) salt
• 1 tsp (2 g) black pepper
• 1 large onion, chopped
• 5 whole garlic cloves
• 3 fresh rosemary sprigs
• 2 fresh sage sprigs
• 3 tbsp lemon zest
• 1 cup (240 ml) chicken stock
• 5 whole cherry tomatoes
Instructions
1. Prep the Chicken: Rinse the chicken inside and out and pat it completely dry with paper towels—this is the key to crispy skin! Season generously all over, including the cavity, with salt and pepper.
2. Brown the Chicken: Set your Instant Pot to the “Sauté” function. Once hot, add 2 tablespoons of olive oil. Carefully place the chicken in the pot and brown it on all sides for 5-6 minutes until golden.
3. Stuff and Sauté Aromatics: Remove the chicken to a platter. Stuff the cavity with the rosemary sprigs, sage sprigs, and lemon zest. Add the remaining 2 tablespoons of oil to the pot. Sauté the chopped onion and whole garlic cloves until softened and fragrant, about 3-4 minutes.
4. Deglaze and Cook: Pour in about ¼ cup of the chicken stock to deglaze the pot, scraping up any flavorful browned bits from the bottom. Add the rest of the stock. Place the chicken back into the pot, along with the cherry tomatoes.
5. Pressure Cook: Secure the lid and set the steam release handle to “Sealing.” Press the “Manual” or “Pressure Cook” button and set the timer for 30 minutes on high pressure.
6. Prepare for Crisping: While the chicken cooks, preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
7. Release and Rest: Once the cooking time is up, perform a quick release of the pressure. Carefully open the lid and let the chicken rest in the pot for 5-10 minutes before transferring it to the prepared baking sheet.
8. Crisp the Skin: Bake for 15-20 minutes, or until the skin is golden brown and beautifully crisp. Let the chicken rest for 10 minutes before carving and serving.
Nutritional Information
• Per Serving: Calories 570
• Total Fats: 18.8g
• Net Carbs: 5.4g
• Protein: 89.1g
• Fiber: 1.9g
Pro Tips
• For the crispiest skin, ensure the chicken is patted completely dry with paper towels before seasoning and browning.
• Use the metal trivet that came with your Instant Pot to lift the chicken off the bottom, preventing it from getting soggy.
• Don’t discard the liquid in the pot! After removing the chicken, turn on the “Sauté” function, bring the liquid to a simmer, and thicken with a cornstarch slurry to create a delicious gravy.
• Always let the chicken rest for at least 10 minutes after it comes out of the oven. This allows the juices to redistribute, ensuring a moist and tender result.
FAQ
Q: How long do you cook a 4 lb chicken in the Instant Pot
A: For a 4 lb (1.8 kg) chicken, this recipe calls for 30 minutes of cooking on high pressure. This is followed by a quick pressure release and a final 15-20 minutes in the oven to crisp the skin.
Q: Can I get crispy skin without using the oven
A: For the best results and truly crispy, golden skin, the final step in a 450°F (230°C) oven is essential. The Instant Pot makes the chicken incredibly tender and moist, but the oven provides the high, dry heat needed for that perfect crisp finish.
Q: What if my chicken is larger or smaller than 4 lbs
A: A good rule of thumb for pressure cooking a whole chicken is about 6-7 minutes per pound. Adjust the ‘Pressure Cook’ time accordingly, but always ensure the internal temperature reaches 165°F (74°C) before serving.
Q: How do I make gravy from the drippings
A: It’s easy! After removing the chicken to crisp it in the oven, set your Instant Pot to the ‘Sauté’ function. Bring the liquid in the pot to a simmer and thicken it with a cornstarch slurry (a mix of equal parts cornstarch and cold water) to create a delicious gravy.
