Barb's Instant Pot Roast Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tsp packed Brown Sugar 1 tbsp Chili powder 1 tbsp Paprika 1 tsp Thyme, fresh 0.5 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO) 1 dash Pepper, black 1400 grams Roasting Chicken 1 tbsp Extra Virgin Olive Oil .67 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup 2 tbsp Parsley
n a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken.
Preheat Instant Pot to Sauté setting. Once heated, add oil then add chicken, breast side down. Let sear until skin is crispy, 3 to 4 minutes. Use very large tongs to flip chicken then pour broth into the bottom of the Instant Pot. (This step can be tricky!)
Change setting to Pressure Cook on High and set timer to 25 minutes. Lock lid into place and set valve to “Sealing” position.
Allow Instant Pot to depressurize naturally then remove lid and take out chicken. Let rest for 10 minutes before slicing.
Garnish with parsley and serve warm.
Serving Size: 1/4 of the chicken
Preheat Instant Pot to Sauté setting. Once heated, add oil then add chicken, breast side down. Let sear until skin is crispy, 3 to 4 minutes. Use very large tongs to flip chicken then pour broth into the bottom of the Instant Pot. (This step can be tricky!)
Change setting to Pressure Cook on High and set timer to 25 minutes. Lock lid into place and set valve to “Sealing” position.
Allow Instant Pot to depressurize naturally then remove lid and take out chicken. Let rest for 10 minutes before slicing.
Garnish with parsley and serve warm.
Serving Size: 1/4 of the chicken
Nutritional Info Amount Per Serving
- Calories: 445.0
- Total Fat: 13.5 g
- Cholesterol: 227.5 mg
- Sodium: 415.8 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.4 g
- Protein: 71.9 g
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