wholechxvegOne of my favorite recipes for our Crockpot was always whole chicken and veggies, but it always took all day long to cook, and then sometimes it was really soggy!

Whenever I was searching for Instant Pot recipes I found TONS of recipes about using a whole chicken, but I didn’t find any that included veggies cooked with the chicken.  So I decided to wing this and it turned out so good!

Here is my recipe! It was moist and fell right off the bone! I hope you enjoy it as much as we did!


Instant Pot – Whole Chicken and Veggies

Ingredients:

1 Whole Chicken (2-4 pounds)

2 TBSP coconut oil

1 TBSP minced garlic

Spices (we use salt, pepper, rosemary, garlic powder, and thyme,  I do not measure these I just shake them over the chicken and veggies as needed).

1 1/2 cups chicken broth (or bullion cubes and water)

2 TBSP lemon juice

3-4 stalks of celery

2-3 large red potatoes

5-6 large carrots

Optional: (1 onion)

Directions:

  1. Set Instant Pot on “Sauté” Mode.  Add coconut oil.
  2. Season the chicken however you would like on both sides.
  3. Once coconut oil is hot add chicken breast side down and sauté for 5-6 minutes to crisp up the skin.
  4. While the chicken is crisping, cut up your veggies into larger than bite sized pieces.
  5. Turn off Instant Pot and flip chicken over (the easiest way to do this is to stab it with a fork and then quickly flip it. Last time I tried to use tongs and I nearly dropped the chicken on the floor).
  6. Add minced garlic on top or inside of the chicken.
  7. Add chicken broth and lemon juice into Instant Pot.
  8. Arrange veggies around the top of the Chicken (we do ours in sections).  Make sure your veggies do not exceed the “Max” line on the Instant Pot.
  9. Add more spices to the top of the veggies to give them extra flavor.
  10. Put lid on Instant Pot (make sure the vent is on “sealing”).
  11. Click the “Manual” button and cook the chicken on high pressure for 25 minutes.
  12. Once chicken beeps, allow to sit for 5 minutes in the “Keep Warm” mode, and then carefully remove the lid (pointing it away from you).
  13. Remove chicken and it cut up on another plate so that you can get the veggies out with a slotted spoon, serve and enjoy!

Thank you so much for checking out my new recipe! I would love to hear how you liked it and if you modified it in any way in the comments below!

–Marisa

Instant Pot – Whole Chicken and Veggies
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2 thoughts on “Instant Pot – Whole Chicken and Veggies

  • July 24, 2016 at 8:01 am
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    I want to try this. I don’t have an instant pot just a crock pot with no settings that you are recommending. Any advice? Would I just cook the chicken on a stove top frying pan? Also do you think olive oil would give same effect? It looks awesome! I really want to try it.

    Reply
    • July 25, 2016 at 12:50 am
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      You can make this in the crockpot too! I would first heat up some oil (olive oil would work great) in a pan and crisp up the skin the same way (although you don’t even have to do that part if you want to skip it). Then add the whole chicken and the veggies into the crockpot with your spices. When I make this in the crockpot, I do not add any liquid or broth (there’s usually enough liquid in the chicken from cooking). I cook it on high for 4-6 hours until the chicken is cooked and it shreds easily with a fork! Let me know how this works for you, and thank you so much for visiting our blog!
      -Marisa

      Reply

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