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|Cooking Technique||Pressure Cook, Sauté|
|Prep Time||15 minutes|
|Cook Time||37 minutes|
I really liked this. The chicken was juicy and done just right and gravy was really great.
This was my very first recipe to try in my new instant pot. So easy and a crowd favorite for my picky kids! Will definitely make this again.
What to do if my instant pot requires a minimum of 500ml of water? Do I have to use 500ml instead of 237ml?
Easy to prepare. Gravy was especially easy and tasty.
Very straight forward. Gravy was nice addition;
tasty and easy.
So easy and so good. I used a 4.5# chicken and set manual for 25 minutes. It was perfect. The gravy was delicious!
Follwed recipe with 4 pound chicken. Cooked 20 minutes, still raw. Cooked another 10 minutes. Cooked but tough. Threw ot out!
The recipe suggests letting it natural pressure release, as it will still cook while under pressure; even if cooking time is finished. If it was still under-cooked it suggests only 2-5 minutes more with a NPR.
Awesome! Super easy. Perfect whole chicken and the gravy was delicious.
The chicken came out moist and fell off the bone.
This is a great recipe! It turned out amazing! Gravy was fantastic! The only thing I did different was add potatoes in the bottom and didnt turn off the keep warm setting during NPR. Loved it, chicken fell off the bones!
What if chicken is frozen
Made a 4lb. Chicken per instructions, but cooked 24 minutes instead of 20 – cooked perfectly, chicken fell off the bones!
Gravy was also very good.
When using frozen chicken in recipes you may have to increase the time. Cooking frozen meat can vary depending on if it is completely submerged in liquid, as it may defrost while coming to pressure or on a trivet, which wont defrost while coming to pressure. When cooking frozen meat it is recommended to use a meat thermometer to ensure proper cooking temperature was reached. If not, pressure cook longer in increments of 5 minutes.
My chicken was 4.7 pounds so i cooked it 25 minutes to make sure done the first time. Be sure to gradually wisk in cornstarch so you dont use too much. All worked as advertised. Taste good and was tender. Used gravy on white rice.
I followed “flakeyone” and the roasted chicken came out very tender. The size of my chicken was 4.81 lbs.
Easy and yummy!
Was incredible!! Use the 20+1 method.. 20 base minutes plus 1 minute per pound (6lb chicken 26 minutes) takes 30 about minutes for natural release so plan on that.
Let your chicken rest about 20 minutes before carving or it will crumble.
Thanks, Mango! I am trying my first whole chicken in my pot and mine is about 7 pounds, so I was just wondering how long to cook it.
This looks like a tasty, simple, straight-forward recipe to try. 🙂
Great and easy recipe. I used a rub on the chicken from williams sonoma and seared on the side too. I pressured cook for 22 minutes and did not open for45 minutes, it was delicious. I would open a little sooner next time. I also used vegetable broth for liquid and that made the gravy fantastic!
This is amazing. Cooked 3 lb bird 18 min. Did natural release of steam. Stuck in the oven with a probe and it showed 170. It was perfect. I have found that sometimes stuff gets overcooked if you follow recipes to the letter.
Very good and easy
6 Qt pot.
Make it a lot. Rub with Laury Seasoning. Sear 5 on each side, add trivet and cup of broth, 20 minutes high pressure, turn off, natural release, IRemove chicken.
add corn starch mix, boil using saute normal setting wisk few minutes to reduce and thicken gravy.
Has anyone made potatoes with their chicken…if so how and when do you add them? Thanks!
Havent tried, just looking for the reviews to read.
WOW! I made this and it was delicious. The chicken was falling off the bone and the gravy was perfect and tasty. I followed the instructions from Mango to cook the chicken 20 minutes plus an extra minute per pound. The only other change was I added lemon pepper to the seasoning as well. Huge hit with the entire family.
Has anyone tried to make a skinless whole chicken?