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


Recipe Summary test

15 mins
15 mins
Serves 4


Ingredient Checklist


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. 

  • 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.