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Instant Pot Ridiculously Delicious Roast Chicken - Dump and Go Dinner

<p>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!</p>
4 Servings Recipe By

Ingredients

  • 1 teaspoon Salt
  • 1/2 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)

Serving Day Ingredients

  • 1 cup Chicken Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 9 ounces
  • 70 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 21mg Cholesterol
  • 690mg Sodium
  • 1g Total Carb
  • 0g Fiber
  • 0g Total Sugars (Includes 0g Added Sugars)
  • 7g Protein
  • 2 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. Mix all of the seasonings and set aside.
  3. 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).
  4. Turn chicken back over and pull back breasts (you will hear some bones crack) so that it lays completely flat, including the legs.
  5. 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.
  6. Add chicken broth and chicken to inner pot.
  7. Cook on high pressure for 32 minutes or for 6 minutes per pound plus 2 additional minutes.
  8. Release pressure naturally.

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. Mix all of the seasonings together and set aside.
  2. 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).
  3. Turn chicken back over and pull back breasts (you will hear some bones crack) so that it lays completely flat, including the legs.
  4. 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.
  5. Place chicken in a gallon bag and flash freeze inside inner pot or a bowl that would fit inside the inner pot to ensure proper fit.
  6. Once frozen, remove bag from pot, 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. Add chicken broth and the frozen chicken to the inner pot.
  4. Cook on high pressure for 32 minutes or for 6 minutes per pound plus 2 additional minutes.
  5. Let pressure naturally release.

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