Chicken Pot Roast



(3-lb.) whole chicken

1/4 tsp. 

kosher salt

1/2 tsp. 

freshly ground black pepper



sprigs rosemary

2 tsp. 

extra-virgin olive oil

medium potato, scrubbed and halved

1/2 c. 

chopped onion

stalk celery, cut into 3 pieces

carrot, quartered

cloves garlic, sliced

1 c. 

low-sodium chicken broth

1 tbsp. 

freshly chopped parsley, for garnish 



  1. Turn on the Instant Pot, then choose the Sauté program and the Normal setting. Season chicken with salt and pepper and place the lemon and rosemary in the cavity.
  2. Once the Instant Pot has come up to temperature, add oil. Lower chicken into the pot and sear on all sides, about 2 minutes per side.
  3. Remove chicken and add potatoes, onion, celery, carrot, and garlic. Cook for 2 minutes, then add broth.
  4. Return chicken to pot and close the lid and the vent, then choose the Manual program and set the pressure to High or use the Poultry setting. Set the timer for 25 minutes. Once 25 minutes is up, naturally release the pressure for 30 minutes.
  5. Remove chicken and vegetables from instant pot. Slice chicken, garnish with parsley, and serve.

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