Instant Pot® “Roast” Herbed Chicken

 


Ingredients

  • 1
    cup Progresso™ unsalted chicken broth (from 32-oz carton)
  • 1
    small yellow onion, peeled and quartered
  • 1
    whole chicken (3 to 4 lb), giblets removed
  • 4
    tablespoons butter, melted
  • 2
    teaspoons chopped fresh thyme leaves
  • 1
    teaspoon salt
  • 1
    teaspoon paprika
  • 1/2
    teaspoon pepper
  • 3
    tablespoons cornstarch
  • 3
    tablespoons cold water

Steps

1 Spray 6-quart Instant Pot® with cooking spray. Add broth to insert; place rack in bottom of insert.

2 Place onion inside chicken cavity; tie legs with cooking twine. Pat chicken dry with paper towels. In small bowl, mix melted butter, thyme, salt, paprika and pepper; brush on chicken. Place chicken breast side up on rack. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 27 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Internal temperature in thigh should be at least 165°F using instant-read thermometer. If chicken is not done, select MANUAL and cook on high pressure 2 to 5 minutes longer. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally.

3 When cool enough to handle, carefully transfer chicken to cutting board, and remove rack.

4 Select SAUTE; adjust to normal. Heat liquid to simmering. In small bowl, beat cornstarch and cold water; stir into liquid, and cook 1 to 2 minutes or until thickened.

5 Carve chicken; serve with gravy.

 

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