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Instant Pot Roast Chicken Dinner
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Instant Pot Roast Chicken Dinner
The fastest way to get a roast chicken is to do it in the Instant Pot. And it will come out super juicy and tender. And all the veg to go with is cooked in the Instant Pot too! The chicken does us twice but you'd need a bit more veg if you wanted to feed four people at once - no cooking time adjustment needed.
Servings: 4
: 151 kcal
Author: Just Jo
Ingredients
For the chicken
  • One 1.5kg chicken
  • 2 cloves of garlic minced
  • Large knob of butter
  • A drizzle of olive oil
  • 60 ml white Vermouth*
  • 2 tbsp freshly chopped parsley
  • Salt and pepper to season with
For the vegetables
  • 6-8 new potatoes Charlotte and Jersey work very well here
  • One small head of cauliflower cut into florets
  • One small head of broccoli cut into florets
  • 150 g frozen edamame shelled
To make gravy
  • 2 tsp cornflour
Instructions
  1. Start by mixing the garlic with a little seasoning and some of the butter (a couple of teaspoons will do) then loosen the skin around the neck of the chicken and push the garlic mix underneath as far as you can.
  2. Set the Instant Pot to sauté and add the oil and rest of the butter (I never measure but use around 2tsp oil and a good heaped tbsp of butter mostly). It will heat rapidly so when hot, pop the chicken in and give it a good browning on all sides.
  3. When brown, sit the chicken breast side up and season the top with salt, pepper and the fresh parsley then pour in the Vermouth and cancel the Sauté mode
  4. Set the Instant Pot to Manual. Set the time at 25 minutes and when it's finished, do a quick release (push the knob to "Venting") and retrieve the chicken using tongs. Check the temp is 70˚C with a meat thermometer if you have one to be sure it's cooked or check the juices run clear when you pierce a thick part of the meat if not.
  5. Pour any juices from the Instant Pot into a jug whilst you cook the veg - this will be the gravy later.
  6. Now put the steaming rack in and place the potatoes on top. Add 250ml water and put the lid on, ensuring the knob is turned to "Sealing". Set Manual to 10 minutes.
  7. When the time is up, do another quick release and carefully place the cauliflower, broccoli and edamame on top. Put the lid on for one final time and give the veg 5 minutes further on Manual.
  8. This time, I like to wait 1-2 minutes maximum after the cooking time is finished to ensure the veg is cooked through - please note this is personal preference and you are best advised to check it at 5 mins the first time to see if the veg is cooked to your own liking. Do not leave it on Keep Warm for a prolonged period as the veg will overcook.
  9. When ready, tip all the veg into a large colander and season as liked.
  10. Return the jug of cooking juices to the Instant Pot along with any that have collected from the chicken itself. Place on Sauté and bring to a bubble.
  11. When bubbling, slake the cornflour in 1 tbsp cold water then pour in and use a whisk to blend well. Bring back to the boil and when thickened to your liking, taste for seasoning and check if you want to add anything. A splash of single cream is lovely if you want to be decadent or simply a splash of Worcestershire sauce if it needs a savoury bite, mustard if you like a little heat or even some red currant jelly if it needs sweetening.
  12. I love to put all the chicken and veg on one large platter and carve at the table. Serve whilst the gravy is piping hot.
Recipe Notes

* = you can use white wine instead but I always have a bottle of Vermouth in for cooking with and drink the all the white wine ... ;)