Instant Pot Whole Chicken & Vegetables
Whether it’s for a Sunday dinner, holiday, or busy weeknight, you’ve got to try this Instant Pot Whole Chicken & Vegetables recipe. This one-pot dish pairs hearty root vegetables with tender, cooked chicken. This easy recipe serves two to four people and is gluten-free, dairy-free, and so delicious.
Recipe Highlights
- If you don’t want to cook a whole turkey this year for Thanksgiving, try cooking a whole chicken instead. This chicken recipe serves 2-4 people, and you’ll still probably have leftovers.
- Make this Instant Pot Whole Chicken and leave your oven open for your side dishes or pie.
- Feel free to use whatever root vegetables you like. I recommend carrots and potatoes, but you could also use sweet potatoes, parsnips, or turnips.
Recipe Steps
Step One
Add the broth to your 6-quart or 8-quart Instant Pot, and along with your chopped vegetables and herbs. You don’t need to use the trivet since the chicken will sit right on top of the vegetables.
Please see the recipe card at the end of this post for the full ingredient list with measurements.
Step Two
Remove the chicken from any packages and discard the giblets and neck. Place the halved lemon pieces inside the chicken cavity and place the chicken on top of the vegetables inside the Instant Pot.
Sprinkle the top of the chicken with some salt and pepper.
Step Three
Lock on the lid and set the cooking time to 25 minutes at high pressure. When the cooking time is up, let the pressure come down naturally for about 10 minutes, and then quick-release any remaining pressure.
Step Four
Use a spatula and tongs to carefully transfer the cooked chicken to a serving dish. Use a slotted spoon to transfer the vegetables to the tray with the chicken. Discard the herbs.
Serve the chicken and vegetables with fresh lemon and chopped parsley, if desired.
Step Five
Let the chicken rest for about 5-10 minutes before serving. Slice the chicken before serving and serve hot.
Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.
Pro Tips
- Choose a whole chicken that weighs 4 pounds or less. You want to make sure you have room for the vegetables too.
- Use whatever fresh or dried herbs you have on hand to season the chicken and veggies.
- Place a halved lemon inside the chicken cavity while it’s cooking to give the chicken even more flavor.
FAQs
Green vegetables like broccoli will get too mushy in this particular recipe. Potatoes and other root vegetables work best because they can stand up to the long cooking time.
Yes, but you can turn the cooking time down to just 12 minutes.
If you want browned or crispy skin on your chicken, then you can place it under your oven’s broiler for a few minutes after you remove it from the Instant Pot.
Other Easy Instant Pot Chicken Recipes You Might Like
- Instant Pot Chicken Cacciatore
- Instant Pot Chicken & Sweet Potato dinner
- Instant Pot Chicken Soup with Rice
- Instant Pot Chicken Stew
- Instant Pot Chicken Tortilla Soup
- Instant Pot Coconut Chicken
I hope you make this recipe! If you do, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!
PrintInstant Pot Whole Chicken & Vegetables
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Whether it’s for a Sunday dinner, holiday, or busy weeknight, you’ve got to try this Instant Pot Whole Chicken & Vegetables recipe. This one-pot dish pairs hearty root vegetables with tender, cooked chicken. This easy recipe is gluten-free and so delicious.
Ingredients
- 1 cup chicken broth (or water)
- 3 carrots, chopped
- 3–4 medium potatoes, quartered
- 1 small bunch of fresh herbs like rosemary, thyme, or sage
- 1 4-pound whole chicken, giblets and neck removed
- 1 lemon, halved
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Add the broth to your 6-quart or 8-quart Instant Pot, and along with your chopped vegetables and herbs.
- Remove the chicken from any packages and discard the giblets and neck. Place the halved lemon pieces inside the chicken cavity and place the chicken on top of the vegetables inside the Instant Pot.
- Sprinkle the salt and pepper on top of the chicken.
- Lock on the lid and set the cooking time to 25 minutes at high pressure.
- When the cooking time is up, let the pressure come down naturally for about 10 minutes, and then quick-release any remaining pressure.
- Use a spatula and tongs to carefully transfer the cooked chicken to a serving dish. Use a slotted spoon to transfer the vegetables to the tray with the chicken.
- Let the chicken rest for about 5-10 minutes before serving. Slice the chicken before serving hot.
Notes
- You don’t need to use the trivet since the chicken will sit right on top of the vegetables.
- If you want browned or crispy skin on your chicken, then you can place it under your oven’s broiler for a few minutes after you remove it from the Instant Pot.
- Category: Main dish
- Method: Instant Pot pressure cooker
- Cuisine: American
Keywords: instant pot whole chicken, one-pot chicken and potatoes, pressure cooker chicken
Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.
This is such an easy recipe that tastes fancy! I will be making this for Thanksgiving this year.
★★★★★