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Instant Pot Whole Chicken with Vegetables - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 3/4 cups Chicken Broth/Stock
  • 1/3 cups Sherry Cooking Wine
  • 3/4 pounds Yukon Gold Potato, Baby
  • 1 1/2 cups chunk Carrot
  • 1 1/2 cups chunk Celery
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 1 individual Chicken, Whole (3-5 lbs)
  • 1 tablespoon Steak Seasoning
  • 1 1/2 cups chunk Onion
  • 2 teaspoons chop Rosemary, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces chicken and 1 cup vegetables
  • 171 Calories
  • 1g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 21mg Cholesterol
  • 996mg Sodium
  • 24g Total Carb
  • 4g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 9g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

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

Visit Recipes That Crock for same day cooking instructions.

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. Add the broth and sherry to the indicated number of freezer containers.
  2. Divide the potatoes, carrots, celery and onions among the containers. Season with the salt and pepper.
  3. Season the chicken with the steak seasoning. Place chicken into the indicated number of gallon freezer bags. (Chicken may need to be flattened slightly.) Top with rosemary.
  4. Label all bags and containers. Freeze together.

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. Place the vegetables into the Instant Pot. Place chicken on top.
  4. Lock the lid in place and seal the steam nozzle.
  5. Cook on high pressure for 35 minutes.
  6. Natural release the pressure for 10 minutes.

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