Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

The secret's definitely in the sauce...so is the flavor. Don't skip the last step—it brings this Instant Pot Chicken recipe all together.

Recipe by Oxmoor House

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Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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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