The secret's definitely in the sauce...so is the flavor. Don't skip the last step—it brings this Instant PotChicken recipe all together.
2 teaspoons chopped fresh thyme
2 teaspoons paprika
1 teaspoon chopped fresh dill
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound red potatoes (about 12), cut into 1-inch pieces
8 ounces green beans, trimmed and cut into 2-inch pieces
1 small onion, cut into 8 wedges
2 tablespoons minced fresh garlic
1 tablespoon olive oil
1 (3 1/2-pound) roasting chicken, skinned
1 cup water
3 tablespoons fresh lemon juice
1 tablespoon all-purpose flour
1 tablespoon cold water
How to Make It
Combine first 5 ingredients (through pepper) in a small bowl. Combine potatoes, green beans, onion, and 1 tablespoon of the garlic in a large bowl. Drizzle with oil and sprinkle with 2 1/2 teaspoons spice mixture, tossing to coat.
Remove and discard giblets and neck from chicken. Trim excess fat. Sprinkle chicken with remaining spice mixture; rub with remaining 1 tablespoon garlic.
Pour 1 cup water into a 6-quart Instant Pot®. Add potato mixture; place chicken on top of potato mixture. Drizzle lemon juice over chicken.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 25 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).
Carefully remove chicken with 2 large spoons; place chicken on a platter. Remove vegetables with a slotted spoon, and place around chicken on platter. Skim fat from surface of cooking liquid; discard. Combine flour and 1 tablespoon cold water, stirring with a whisk. Press [Sauté], and use [Adjust] to select "More" mode. Add flour mixture to cooking liquid, stirring with a whisk. When liquid comes to a boil, turn cooker off. Press [Sauté], and use [Adjust] to select "Normal" mode. Simmer 5 minutes or until slightly thick, stirring occasionally. Serve chicken and vegetables with sauce.
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