Can I use green vegetables instead of root vegetables?

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.

Can I cook chicken breasts instead of a whole chicken?

Yes, but you can turn the cooking time down to just 12 minutes.

How can you make the skin of the chicken crispy?

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.

What can I do with the leftover chicken?

You can use the leftover chicken for soups, sandwiches, chicken salad, or enchiladas. You could also add it to salads or nachos for an easy addition of protein. The opportunities are endless.

Can I make this in a slow cooker instead of a pressure cooker?

Yes! You'll need to cook it for at least 6-8 hours.

Won't the vegetables get mushy after cooking for so long?

The vegetables will be well-cooked but shouldn't be too mushy. That's why I like using gold potatoes that hold their shape well. Don't cut them too small, leave them in large chunks or halves.

Instant Pot Whole Chicken and Potatoes

Ingredients

Units Scale

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

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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. I usually cook the chicken breast side up, but it doesn’t really matter.
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.

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main dish
Method: Instant Pot pressure cooker
Cuisine: Healthy
Diet: Gluten Free

Nutrition

Serving Size: 1/4 of recipe
Calories: 365
Sugar: 4.3 g
Sodium: 452.9 mg
Fat: 9.6 g
Saturated Fat: 2.6 g
Carbohydrates: 30.3 g
Fiber: 5.2 g
Protein: 38.2 g
Cholesterol: 105 mg