Tired of the same old chicken dinner? Let’s shake things up! This Instant Pot Thyme Chicken recipe is an absolute game-changer, delivering a succulent, flavor-packed bird that tastes like it’s been slow-roasting for hours. The magic happens right in your pressure cooker, locking in all the juices and infusing the meat with savory thyme and garlic. But the real star is the stunning cranberry-dill sauce—a perfect balance of tart, sweet, and fresh. It’s an elegant meal worthy of a special occasion, yet simple enough for a busy weeknight. Get ready to impress!
Ingredients
• For the Thyme Chicken
• 1 whole chicken, about 4 lbs
• ¼ cup olive oil
• 3 cups chicken broth, divided
• 1 cup apple cider vinegar
• 2 tbsp fresh thyme, minced
• 1 tsp garlic powder
• ¼ tsp red pepper flakes
• For the Cranberry-Dill Sauce
• 1 cup cranberries, fresh or frozen
• ¼ tsp stevia powder, or to taste
• 1 tbsp fresh dill, chopped
Instructions
1. Directions
2. Rinse the chicken under cold water and pat it completely dry with paper towels. In a small bowl, mix the minced thyme, garlic powder, and red pepper flakes. Rub the chicken all over with olive oil, then generously season with the spice mixture.2. Set your Instant Pot to the ‘Sauté’ function. Once hot, carefully place the chicken in the pot and brown for 4-5 minutes per side until golden.3. Turn off the Sauté function. Pour in 2 cups of the chicken broth and the apple cider vinegar. Secure the lid, set the steam release handle to ‘Sealing’, and cook on high pressure for 25 minutes.4. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid and transfer the chicken to a cutting board to rest.5. To make the sauce, strain 1 cup of the cooking liquid from the Instant Pot into a small saucepan. Add the remaining 1 cup of chicken broth, the cranberries, and the stevia powder.6. Bring the sauce to a boil over medium-high heat, then reduce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the cranberries have burst and the sauce has thickened slightly.7. Remove the sauce from the heat and stir in the fresh dill. Carve the rested chicken and serve warm, generously drizzled with the cranberry-dill sauce.
Nutritional Information
• Nutrition Per Serving
• Calories: 433
• Total Fats: 13.7g
• Net Carbs: 4.7g
• Protein: 67.6g
• Fiber: 0.5g
Pro Tips
• For a crispier skin, transfer the cooked chicken to a baking sheet and broil in the oven for 3-5 minutes after pressure cooking, watching carefully to prevent burning.
• If your sauce is too thin, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the simmering sauce until thickened.
• Don’t skip the browning step! Searing the chicken first develops a deep, rich flavor base that you won’t get from pressure cooking alone.
• This chicken pairs beautifully with creamy mashed potatoes, wild rice, or roasted Brussels sprouts to soak up every last drop of the delicious sauce.
FAQ
Q: Can I make the chicken skin crispy
A: Yes, for a crispier skin, transfer the cooked chicken to a baking sheet and broil it in your oven for 3-5 minutes after pressure cooking. Be sure to watch it closely to prevent burning.
Q: How do I thicken the cranberry-dill sauce if it’s too thin
A: If your sauce is too thin, you can create a cornstarch slurry. Simply mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk this mixture into the simmering sauce until it thickens.
Q: Can I use frozen cranberries instead of fresh
A: Absolutely! The recipe works perfectly with either fresh or frozen cranberries for the sauce.
Q: Do I have to brown the chicken before pressure cooking
A: Yes, we highly recommend it. Searing the chicken using the ‘Sauté’ function is a crucial step that builds a deep, rich flavor base that you won’t get from pressure cooking alone.
