Instant Pot Ridiculously Delicious Roast Chicken - Dump and Go Dinner
The ideal freezer meal! The seasonings on this roast chicken are delicious, but the method will also ensure even cooking and perfectly crispy skin. Learn how to perfect this staple recipe and be sure to include it on your next freezer cooking menu!
Ingredients
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 1 teaspoon mince Garlic, Cloves
- 1 tablespoon Herbs de Provence
- 1 teaspoon zest Lemon
- 1 teaspoon juice Lemon
- 1 tablespoon Olive Oil
- 1 individual Chicken, Whole (3-5 lbs)
- 1 cup Chicken Broth/Stock
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day 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?
- Mix all of the seasonings together and set aside.
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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.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **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.**
- Mix all of the seasonings and set aside.
- Turn chicken breast side down. Using sharp kitchen shears, cut along both sides of the backbone of the chicken, cutting through the ribs. Remove backbone and save for stock. (If there are giblets, remove those too. Discard or save for another use).
- Turn chicken back over and pull back breasts (you will hear some bones crack) so that it lays completely flat, including the legs.
- Using a sharp knife, cut a slit near the breast and on each leg so that you can reach your hand inside (do not remove skin). Rub spice mixture all over the meat by sliding your hand underneath the skin. Reserve just a little bit to rub on the outside of the skin.
- Add chicken broth and chicken to inner pot.
- Cook on high pressure for 32 minutes or for 6 minutes per pound plus 2 additional minutes.
- Release pressure naturally.
8 Comments
Join the discussionFor this recipe, is the chicken inserted breast side up, or down? Is the trivet used?
I would do breast side up and you do not need to use the trivet unless that is your preference.
What’s the reason for cutting the backbone out & laying it flat? It seemed to cause a lot of jagged edges and I am concerned I will have small bone fragments in my food when I cook it. Also it was a really messy process. I am wondering if it can be done a different way without cutting it. Thx!
Hi Donna! Great question! You don’t necessarily need to remove the backbone from the chicken in this recipe if you do not wish to! However, if you would like, you can save the bones to later use for stock.
Hi, thank you. If I don’t cut out the backbone, do I still need to try and press it down to lay the chicken flat or can I just leave it in its original state?
So long as it fits in your IP, you should be good! 🙂
Why is it the same cook time fresh vs. frozen?
This is the method we used and tested with our test cooks. The time to come to pressure is what will be drastically different.