Back
Recipes / Dinner

Instant Pot Indian Spiced Roast Chicken - Traditional - Dump and Go Dinner

Plan This Recipe Print

Instant Pot Indian Spiced Roast Chicken - Traditional - Dump and Go Dinner

Tricia
The Cook
4 Servings
16 Ingredients
2 Comments

Rubbed with an exotic blend of aromatic spices this Instant Pot Indian Roast Chicken recipe makes a boldly flavorful main dish to share and savor around your dinner table.

Read More
4 Servings
16 Ingredients
2 Comments

Ingredients

  • 3 tablespoons dice Shallot
  • 1 teaspoon Cayenne Pepper
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon peel and mince Ginger, Fresh
  • 1 ounce Tomato Paste
  • 1 teaspoon Cumin
  • ¾ teaspoons Coriander, Ground
  • 2 tablespoons Soy Sauce
  • 1 teaspoon Honey
  • 1 tablespoon Chili Powder
  • 2 teaspoons Sea Salt
  • ⅓ cups Whole Milk
  • 3 medium Lime
  • 1 individual Chicken, Whole (3-5 lbs)
Serving Day Ingredients
  • 1 tablespoon Olive Oil
  • 1 ½ cups Chicken Broth/Stock

Containers

Supplies

  • Labels
  • Food Processors

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place shallot, cayenne pepper, garlic cloves, ginger, tomato paste, cumin, coriander, soy sauce, honey, chili powder, sea salt, and milk in a blender or food processor and pulse until a paste forms.
  2. 8135280 Upgrade to a paid membership 39978 to unlock all instructions 95519
  3. 4687801 Upgrade to a paid membership 28401 to unlock all instructions 20755

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. 5917071 Upgrade to a paid membership 35492 to unlock all instructions 52148
  3. 9298448 Upgrade to a paid membership 12384 to unlock all instructions 85077
  4. 9122082 Upgrade to a paid membership 21085 to unlock all instructions 30570
  5. 693922 Upgrade to a paid membership 80300 to unlock all instructions 23301
  6. 4589219 Upgrade to a paid membership 76820 to unlock all instructions 3626
  7. 3367254 Upgrade to a paid membership 76224 to unlock all instructions 46444
  8. 5365301 Upgrade to a paid membership 15736 to unlock all instructions 65539
  9. 7095265 Upgrade to a paid membership 71614 to unlock all instructions 67635

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place shallot, cayenne pepper, garlic cloves, ginger, tomato paste, cumin, coriander, soy sauce, honey, chili powder, sea salt, and milk in a blender or food processor and pulse until a paste forms.
  3. Remove innards from chicken. Rub half of the paste over the outside of chicken. Squeeze the juice from the lime all over chicken and place lime rinds and remaining paste inside chicken.
  4. Heat oil on saute setting until it shimmers.
  5. Place chicken breast side down and saute for 3-4 minutes, flip to the other side and repeat.
  6. Remove chicken from the pot and place trivet inside. Place chicken on trivet, breast side up. Pour broth over chicken.
  7. Lock lid into place and seal steam nozzle.
  8. Cook on high pressure for 25 minutes.
  9. Release pressure naturally.
  10. Check to ensure chicken is 165 degrees with a meat thermometer.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 14 ounces
Amount Per Serving
Calories
134
Total Fat
6g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
23mg
Sodium
1706mg
Total Carbohydrates
14g
Fiber
3g
Sugar
4g
Protein
9g
WW Freestyle
3

Categories

shellfish-free, fish-free, diet, summer, spring, fall, winter, low-carb, kosher, egg-free, real-food, instant-pot, wwfreestyle, wwfreestyle9-10

Categories

shellfish-free, fish-free, diet, summer, spring, fall, winter, low-carb, kosher, egg-free, real-food, instant-pot, wwfreestyle, wwfreestyle9-10

2 Comments

Join the discussion

  1. I tried this from frozen and set it for 35 minutes and the breast registered 75 degrees on the thermometer when I checked it. At that point, I ran it again on poultry and it went up to 115 degrees. I finally just cut some pieces off and fried them in a pan to get them totally up to temp. My chicken may have been more than 3-5 lbs., so how would you adjust the time for the additional weight? Thanks!

    Reply

    1. Hi Rebecca, Thanks so much for your feedback. Here’s a great post on making substitutions and changes in your Instant Pot. The general rule is increase the cook time by 2-5 minutes for every increase of 2 servings. The Instant Pot Manual is also a great place to reference cook time. Here’s the link: https://instantpot.com/instantpot-cooking-time/ Whole Chicken is 8 minutes per lb.

      Reply