Making your own roasted chicken is super easy using your Instant Pot or pressure cooker! I make an herbed butter and rub it just under the skin, which keeps the chicken moist and delicious.
There are a host of low carb and Keto friendly meals that you can use this chicken for, including my Chicken Florentine, Chicken Cordon Bleu and Chicken and Broccoli casseroles. You can also use it in my Chicken Soup with Cauliflower Rice, Buffalo Chicken or Jalapeño Popper Chicken Dips, and even freeze to use later.
Ingredients
5 pound whole chicken, raw
1 cup chicken stock
1/4 cup grass-fed butter, softened
1/2 onion, cut in half
2 garlic cloves
1 lemon, cut in half
1 teaspoon lemon zest
A few sprigs of your choice of herbs (I used lemon thyme and dill), divided
Salt and pepper
Olive oil
Preparation
Clean your chicken and remove the neck and giblets. Take half of the herbs, remove the stems and chop.
Mix in the lemon zest, salt and pepper and mix into the butter.
Take half of the herbed butter and rub it on top of each breast, under the skin. Add the onion, lemon and remaining herbs to the cavity and tie up the legs using kitchen twine.
Turn your Instant Pot setting to sauté.
Drizzle olive oil and rub on the outside of the chicken.
Sprinkle salt and pepper, then add in some olive oil in your Instant Pot and place the chicken inside, breast side down.
Allow to sear for a few minutes on each side or until browned. Then remove the chicken and set it on the Instant Pot wire rack and place it back inside.
Pour in the chicken stock, secure the lid in place and turn the valve to sealing. Set to pressure cool/manual for 25 minutes with a natural release of the pressure.
This should take about 15 minutes or so. Carefully remove the lid pointing away from you and lift out the chicken.
Don’t forget to save the carcass to make my One Hour Homemade Chicken Stock! If you’re not ready to make the stock, just freeze the carcass until you are ready.
Note: If you want your skin to be more browned and crispy, you can finish it off in a 425F oven for about 10 minutes.
You can use the leftover chicken to make my Chicken Soup with Cauliflower Rice!
The Instant Pot model that I have is the Instant Pot DUO80 8 Quart 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Check out my other Instant Pot recipes!
Instant Pot No-Bean Chili
Instant Pot One Hour Chicken Stock
Instant Pot Butter Chicken
Best Instant Pot Roast with Gravy
Instant Pot Chicken Marsala
Makes 6 Servings
Macros: Fat 29 grams – Protein 24 grams – Carbs 0 grams
Making your own roasted chicken is super easy using your Instant Pot or pressure cooker! I make an herbed butter and rub it just under the skin, which keeps the chicken moist and delicious. There are a host of low carb and Keto friendly meals that you can use this chicken for, including my Chicken Florentine, Chicken Cordon Bleu and Chicken and Broccoli casseroles. You can also use it in my Chicken Soup with Cauliflower Rice, Buffalo Chicken or Jalapeño Popper Chicken Dips, and even freeze to use later.
- 5 pound whole chicken raw
- 1 cup chicken stock
- 1/4 cup grass-fed butter softened
- 1/2 onion cut in half
- 2 garlic cloves
- 1 lemon cut in half
- 1 teaspoon lemon zest
- A few sprigs of your choice of herbs I used lemon thyme and dill, divided
- Salt and pepper
- Olive oil
-
Clean your chicken and remove the neck and giblets. Take half of the herbs, remove the stems and chop. Mix in the lemon zest, salt and pepper and mix into the butter. Take half of the herbed butter and rub it on top of each breast, under the skin. Add the onion, lemon and remaining herbs to the cavity and tie up the legs using kitchen twine.
-
Turn your Instant Pot setting to sauté. Drizzle olive oil and rub on the outside of the chicken. Sprinkle salt and pepper, then add in some olive oil in your Instant Pot and place the chicken inside, breast side down. Allow to sear for a few minutes on each side or until browned. Then remove the chicken and set it on the Instant Pot wire rack and place it back inside.
-
Pour in the chicken stock, secure the lid in place and turn the valve to sealing. Set to pressure cook/manual for 25 minutes with a natural release of the pressure. This should take about 15 minutes or so.
-
Carefully remove the lid pointing away from you and lift out the chicken. Don't forget to save the carcass to make my One Hour Homemade Chicken Stock! If you're not ready to make the stock, just freeze the carcass until you are ready.
If you want your skin to be more browned and crispy, you can finish it off in a 425F oven for about 10 minutes.
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