AIP Instapot whole roasted chicken

I love cheating the system!  Cooking on the cheap is my jam.  I picked up a few whole chickens when they were on sale for about $6 each…I was ecstatic!  But, given that it is currently 108 outside, slow roasting a chicken just really isn’t an option right now.  BRING ON THE INSTAPOT!  I was able to make this entire meal all using 3 dishes…then served on paper plates, total mom win, right?!

So, for $6 for the chicken, I was able to make a main course meal for 3 adults, 1 teenager, and 3 other starving kiddos AND had the leftover scraps and bones to make my own bone broth, instead of paying $$$ at the store.

Whole roasted Instapot herb crusted chicken
Prep Time
10 mins
Cook Time
45 mins
 

One pot, full of flavor, juicy and best of all, very quick and cheep!

Course: Dinner
Cuisine: American
Keyword: AIP, AIP dinner, Easy AIP, family friendly, Instapot, Pressure Cooker
Servings: 6
by: Jen Gault | JenPartyOf7.com
Ingredients
  • 1 2-3 pound Whole Chicken
  • 1 tbsp Himalayan salt
  • 2 tbsp thyme, dried
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2-3 tbsp EVOO (extra virgin olive oil) I used rosemary infused EVOO which just added a more herbaceous element.
  • 1 small onion, diced
  • 3/4 cup chicken broth I used chicken bone broth
Inside of the chicken, options (can use any variety of these)
  • 1/2 onion, quartered
  • 1-2 carrots, rough chop or a few baby carrots
  • 1-2 celery stalks
  • 1 fennel top
  • 3 bay leaves
Instructions
  1. Pat down your chicken with a paper towel lightly just to make sure it is dry.

  2. I like to rub the oil all on the inside and outside of the chicken by hand, just to make sure I get every nook and corner.

  3. Mix all of your seasonings together and rub onto the chicken (I also rub it on the inside as well), adjust as needed for taste.

  4. I've included ideas for what to put inside the cavity of the chicken above, but, here, I used onion, carrots, bay leaves and fennel top.

  5. Set your Instapot to 'saute' and saute each side for 4-5 minutes. This isn't required, but, I like a nice golden bird.

    *I find it is easiest if you have tongs and a sturdy spatula to turn.

  6. Remove chicken and set aside. Add onions (I also added a bit of bacon fat) and saute until they begin to cook clear, then add broth. I let this simmer for just a minute or two to help cook off any of the yummy goodness that is at the bottom of the instapot.

  7. Insert the trivet and place chicken back in, breast side up. Set your manual function to 20-25 minutes. Once the time is up, let naturally release for another 20 minutes. Remove chicken and let rest for 10 minutes before slicing.

  8. SAVE YOUR BONES AND VEGGIE SCRAPS TO MAKE BROTH!

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