Instant Pot Recipe – My Perfect Roast Chicken

I think I have found my perfect chicken recipe. Chicken is one of those foods that light up my day and makes all sad stuff go away. If I’m hungover, chicken makes me better, if I’m stressed, chicken makes me better and if I’m feeling sad, chicken also makes me better. So, you could imagine my happiness when I found this roast chicken recipe that takes less than 45mins overall.

Firstly, if you haven’t got an Instant Pot you need to get one. I bought mine after seeing a couple of bloggers share a link about the incredible black Friday sale, and after reading it was a slow cooker, pressure cooker, rice cooker, steamer, sautee’s and makes yoghurt all in one and it was HALF price I knew it had to be mine.

Last week was the first time I got it out of the box and had it at home and it was super exciting. I spent my whole day off in the week reading recipes and the first recipe I tried was for my perfect chicken. It seriously blew me away. Here it goes:


1 free range or organic chicken (make sure it fits in your Instant Pot

2 tbsp dried herbs of your choice (I used rosemary and thyme)

6 cloves garlic, peeled and smashed with the blade of your knife

1 1/2 cups homemade chicken stock (if you don’t have any homemade to hand then a good quality either ready made liquid or cube should be fine)

1 Tbsp

Juice of one large lemon

Salt and pepper


1. Set the instant pot to sautee setting, on medium heat and heat the coconut oil.

2. In a bowl, mix together the herbs and salt and pepper (you can use whatever you like here tbh but this time I felt like keeping it simple)

3. Rub your herbs and seasoning mix all over the chicken until it’s fully covered.

4. When the Instant Pot is ready, place the whole chicken in breast side down, to brown the top, for about 7 mins and let it crackle away.

5. Flip the chicken, (I used tongs and a spatula) and pour in the stock, lemon juice and garlic then pop on the lid.

6. Press the Poultry button on your Instant Pot and set the timer for 25 mins on high pressure. This is the bit that was exciting for me!

7. When it’s done, manually release the steam ( watch your fingers!) And remove the lid and your chicken so it doesn’t keep cooking.

8. Rest for 5-10 mins before carving and try not to eat it all when waiting! Resting will help the juices stay in the meat, and oh there are juices.

9. Serve hot, or store in containers for lunch during the week. I would keep for up to 3 days if your chicken was fresh.

You can also keep the stock for recipes, I drank mine later in the week, and it was super gelatinous so a perfect bone broth elixir! The fat will settle on the top but you can just scrape it off before heating.

If this doesn’t cheer you up this January then I don’t know what will 😉

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