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Pork Chops with a Creamy Garlic Sauce
Lemon and Herb Chicken
| By : |
Need to get dinner on the table in a flash? You can “roast” a whole chicken in your Instant Pot in about 25 minutes. The chicken will be juicy and tender. Filling the cavity with lemon slices and herbs with bring added flavor. The skin won’t be browned and crusty as if roasted in the oven, but you’re not eating the skin anyway, right
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
6 servings
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Ingredients
- 4 pound whole chicken giblets removed and chicken rinsed
- 1 tablespoon olive oil
- 1 tablespoon butter or ghee, melted
- 1 teaspoon Pink Himalayan salt or Celtic salt
- 1/2 teaspoon black pepper freshly ground
- 1 cup chicken bone broth
- 1/2 lemon cut in slices
- 1/2 yellow onion quartered
- 2 cloves garlic
- Several sprigs herbs fresh thyme, fresh rosemary, Italian parsley, and fresh sage
Ingredients
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Instructions
- Rub the chicken breast with the olive oil and butter/ghee and season the entire chicken with salt and pepper.
- Preheat your Instant Pot by using the Sauté setting, and place the chicken in the cooker breast side down.
- Brown the chicken for about 2 minutes or until the breast is golden brown, but not burned. Remove the chicken from the cooker place on a plate.
- Deglaze the pan with the chicken bone broth.
- Put the lemons, onions, garlic, and fresh herbs into the cavity of the chicken and return to the Instant Pot.
- Place the trivet inside the Instant Pot and place the chicken on the trivet; it makes removing the chicken from the pot easier. (this is optional but will make things easier)
- Using the Manual setting, adjust the instant pot to high pressure and adjust cooking time to 20 minutes.
- When time is up, allow pressure to naturally release and test the chicken for doneness. A thermometer inserted into the thigh should register at least 170 degrees Fahrenheit
- If necessary, bring the cooker back to high pressure and cook for another 5 to 10 minutes. Quick release and recheck the temperature.
- Transfer the chicken to a plate or carving board, tent with foil and allow to rest. If desired, strain and degrease the broth using a fat separator.
- Carve the chicken and pour part of the broth on the carved meat and serve the rest on the side. Serve and enjoy!
Kellyann Petrucci, M.S., N.D., is the author of the New York Times bestselling book Dr. Kellyann’s Bone Broth Diet (Rodale, 2015) and Dr. Kellyann’s Bone Broth Cookbook (Rodale, 2016). She also is the host of the PBS special, 21 Days to a Slimmer, Younger You. A weight-loss and natural anti-aging transformation expert, Dr. Petrucci has a private practice in the Birmingham, Michigan area and is a concierge doctor for celebrities in New York City and Los Angeles. She is a board-certified naturopathic physician and a certified nutrition consultant.
Dr. Petrucci is a regular guest on television shows including The Doctors, Dr. Oz, Good Morning America, and national news programs, and has authored six books for John Wiley & Sons. In addition, she is a regular contributor to The Huffington Post and MindBodyGreen. She is the driving force behind the popular website drkellyann.com.
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Great simple recipe and the bird does end up soft and juicy. Just go straight to 30 minutes in preasure cooker mode because 20 minutes is a raw chicken. I also added an extra step, 15 minutes in the oven at 400 to give it the “bake taste” without all the wasted time.
Very good – will make again. Found 26/27 minutes for a 4 lb bird worked great
I didnt enjoy this one. Even though i stuffed the bird with all the spices, it tasted bland. The only good thing i found to be good about this recipe was how fast the chicken cooked.
This was my first attempt at cooking a full chicken and it turned out great. I didnt really change much other than adjusting pressure cook time to 30 minutes due to size of chicken. Only comment i would make is that stuffing the chicken after the saute/browning phase is not as easy as it suggests. Maybe doing it before woud be a better choice!
I followed the recipe with the exception of cooking time. I used a 5 lb bird so I increased the time to a full 30 minutes, which I feel was the right move. The moisture was fantastic, however there really wasn’t much flavor. Probably could skip all the added work and expense of herbs (etc) and have the same flavor in the end. The bird fell apart after pulling it out of the IP not leaving much for presentation.
Found that deglazing with a half chicken broth and half dry white wine gave it a nice flavor
Super easy and good flavor. I read the other reviews and decided to set the time for 30 instead of 20. It ended up being a little dry, so I need to experiment with the time a little. Nothing beats a crispy roasted chicken, but I love that I can knock this out on a weeknight!
Only thing I liked about this recipe was how quick the chicken cooked. I thought the chicken tasted bland and didn’t have any flavor.
Should have read the reviews first… the skin stick to the bottom of the pan, it took 45 minutes to cook and it was dry…but putting the juice over it made it nice…
Everyone loved it, chicken was gone real quick.
If your a chicken lover, you need to make this
Made it the first time and worked well! Followed the receipe mostly but also made some adjustment: 30min high pressue is good but next time i might use 35min for a 5lb chicken. Used a large yellow onion and it created some nice juice, also added a large turnip. Coating the bird with salt and pepper might have been key to have a nice flavor (becasue other reviewers commented that it’s bland). Definitely will make again dome time!@
Very tasty, with nice lemon flavor and herbs infused. Breast meat was tough , but that could be attributed to the quality of the chicken, not the recipe itself. First time using my InstantPot
I made this for dinner today. I was in a hurry so wasn’t sure how itwould be or taste. Surprise it was excellent. Nice Sunday dinner i give it 5 stars. Thanks!