Instant Pot Roasted Chicken

We don’t have air conditioning in our house so cooking on warm evenings can be rough! Who wants to heat up their house before going to bed and sleep in a super stuffy room?! I hate the heat so NOT me!! The Instant Pot is seriously the best cooking instrument EVER! It can literally cook anything, AND it cooks everything in a jiffy!!

Last night, I wanted to roast a chicken (which I usually do in the oven) but since it was already 80 degrees in the house, I decided to use the Instant Pot! The end result= the juiciest, fall off the bone, delicious chicken in..wait for it…..only 25 minutes!!!

Here’s how it’s done!

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  • 1 Whole Organic Chicken (Mine was around 4lbs)
  • 1 1/2 tsp Celtic Sea Salt
  • 1 tsp Granulated Garlic
  • 1 tsp Smoked Paprika
  • 2 TBSP Avocado oil (You can also use Coconut oil but it will change the flavor a bit)
  • 1 Onion
  • 1/2 Lemon
  • 1 Cup Chicken stock or broth


  1. Remove all parts from the chicken cavity- rinse and pat dry with a paper towel (my hubby who is a great cook, taught me that in order to have a moist chicken, you actually want to dry it really well after rinsing)
  2. Place the onion and lemon in the cavity of the chicken
  3. Combine all spices, including salt and paper, in a small bowl and stir
  4. Add the oil to the spices and stir
  5. Turn on your Instant Pot to preheat on the saute setting on normal
  6. Rub the oil mixture on the breast side of the chicken
  7. Place the chicken, breast side down in the Instant pot
  8. Rub the other half of the oil mixture on the other side of the chicken
  9. Crisp the breast side for 3-4 minutes
  10. Carefully flip the chicken over to the other side and crisp for 1 minute
  11. Add in chicken stock
  12. Place the lid on and lock it!
  13. Set to manual high pressure for 25 minutes
  14. Depressurize when cooking has completed
  15. Let chicken rest on a wooden cutting board for about 5 minutes before serving

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rillie12  Written by Kayla Rillie, RD 


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