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Instant Pot Juicy Roast Chicken - Dump and Go Dinner

Do you ever look at those roaster chickens in the store and wonder if it's really that hard? It isn't! And having roast chicken is a great way to have chicken for leftovers, lunches or salad toppers.
4 Servings Recipe By

Ingredients

  • 6 medium Lemon
  • 1 cup Dijon Mustard
  • 1/2 cups Coconut Aminos
  • 1 tablespoon chop Thyme, Fresh
  • 1 tablespoon chop Rosemary, Fresh
  • 1 tablespoon Sage, Fresh
  • 1 tablespoon chop Parsley, Fresh
  • 1 individual Chicken, Whole (3-5 lbs)

Serving Day Ingredients

  • 1 tablespoon Coconut Oil
  • 1 1/2 cups Chicken Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 9 ounces
  • 185 Calories
  • 5g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 22mg Cholesterol
  • 2210mg Sodium
  • 15g Total Carb
  • 4g Fiber
  • 9g Total Sugars (Includes 0g Added Sugars)
  • 7g Protein
  • 6 WW Freestyle

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. Juice lemons and set aside lemon rinds.
  3. Place lemon juice, dijon mustard, and coconut aminos in a small bowl and whisk until it has a smooth and creamy consistency.
  4. Stuff cavity with lemon rinds and fresh herbs.
  5. Heat coconut oil on the saute setting until it shimmers.
  6. Place chicken breast side down and saute for 3-4 minutes, flip to the other side and repeat. During this process baste the chicken with marinade.
  7. Remove chicken from the pot and place trivet inside. Place chicken on trivet, breast side up. Pour broth over chicken.
  8. Lock lid into place and seal steam nozzle.
  9. Cook on high pressure for 25 minutes.
  10. Release pressure naturally.
  11. Check to ensure chicken is 165 degrees with a meat thermometer.

Freeze For Later Cooking Directions

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. Juice lemons and set aside lemon rinds.
  2. Place lemon juice, dijon mustard, and coconut aminos in a small bowl and whisk until it has a smooth and creamy consistency.
  3. Stuff cavity with lemon rinds and fresh herbs.
  4. Divide and place chicken in indicated freezer bags.
  5. Divide and pour marinade over chicken. Seal, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Heat coconut oil on the saute setting until it shimmers.
  4. Place frozen chicken breast side down and saute for 3-4 minutes, flip to the other side and repeat.
  5. Remove chicken from the pot and place trivet inside. Place chicken on trivet, breast side up. Pour broth over top.
  6. Lock lid into place and seal steam nozzle.
  7. Cook on high pressure for 35 minutes.
  8. Release pressure naturally.
  9. Check to ensure chicken is 165 degrees with a meat thermometer.

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