Instant Pot Whole Chicken and Broth
Carefree and moist roasted chicken dinner in under an hour. Plus get a delicious broth for soups, sauces, and gravies!
Ingredients
- 3 medium celery chopped
- 2 medium carrots chopped
- 1/2 yellow onion chopped
- 5 lb whole chicken giblets removed
- 2 tbsp ghee
- 2 sprigs rosemary or any other fresh herbs
- 1 bay leaf
- 1 tbsp herbs de provence
- salt and pepper to taste
Instructions
- Set IP to saute adding 2 tsp of ghee to pot and a couple pinches of salt then saute veggies for 5 minutes.
- To pot add 1 1/2 cup of water, bay leaf, and rosemary (or any other fresh herbs).
- Place whole chicken breast side down. Close the lid. Hit cancel then high pressure for 30 minutes.
- While chicken is cooking make the ghee spread. Combine leftover ghee and herbs de provence with a healthy pinch of salt and pepper.
- Once chicken is done, pressure release naturally or at least 10 minutes before releasing the pressure. Carefully remove chicken and place on a baking sheet.
- Set oven to broil and baste chicken with herbed ghee. Then broil for 3-5 minutes. Keep your eye on it. After a few minutes, you may need to cover the breasts with aluminum foil to properly crisp the rest of the bird.
- Remove chicken from oven and let it rest for 15 minutes before carving.
- Strain the broth from your Instant pot. Save for other uses like soups, sauces, gravies.