This Instant Pot Rosemary Garlic Lemon Chicken cuts the cooking time on this chicken almost in half. Best of all, it’s super tasty and moist.
I’m so in love with this recipe. It took me longer than I expected to find the perfect combination of spice (really salt) to withstand the steam of the pressure cooker. But in the end, it was so worth it. It’s healthy and versatile. And makes meal prep for the week super easy.
Whether you have it with mashed potatoes or on top of a salad it just works perfectly. It’s also a great way save time and money. Then add cooking it in your pressure cooker, and that makes your meal prepping go even quicker. A four pound chicken can feed up to 8 people. And if you save the bones etc, you can make your self a nice chicken broth. Yes. Stretch those dollars.
I remember watching a food show where the owner of a restaurant steamed chicken then crisped the skin in the oven. In my head I thought, that’s what the pressure cooker does. It steams your food. So, I decided to give it a try. I typically use my pressure cooker to make foods that require an all day simmer. The pressure cooker just works well (and much faster) with recipes like chicken tikka masala or chicken roti. For plain chicken recipes, I often find that the chicken is moist but too bland for my taste. That’s what happened the first time I tried to make “steamed chicken.”
I also must confess my husband typically is the one that handles whole animals. Since the first time I did it I ended up in tears (it’s a long story, remind me to tell you later). But over the years, I’ve been more adept at getting my hands dirty.
Instant Pot Rosemary Garlic Lemon Chicken
- 3 to 4 pound whole chicken, insides removed
- 1 head of garlic, cloves removed
- 1 onion, quartered
- 2 lemons, cut into quarters
- 3 tablespoon fresh rosemary, chopped
- 1 teaspoon course sea salt
- 2 tablespoons olive oil
- 2 teaspoon kosher salt
- 1 teaspoon fine black pepper
- 1/2 teaspoon thyme
- 1 teaspoon garlic powder
- 1/2 cup chicken broth
- 1/4 cup lemon juice
Tools: large container, pressure cooker, trivet, baking sheet
Place garlic, onion, lemons and fresh rosemary in the cavity of the chicken. Drizzle cavity with olive oil and course sea salt.
In a bowl, mix dry ingredients.
Rub chicken with dry ingredients.
Pour chicken broth and lemon juice in pressure cooker.
Then place trivet in the pressure cooker and the chicken on top of the trivet.
Press the manual button (high pressure) and set time to 25 minutes.
Allow to natural pressure release for 10 minutes.
To brown and crisp skin preheat oven to 450 degrees f.
Place chicken on baking sheet and brown for 5 to 7 minutes in the oven.
And it’s done. Winner, winner chicken dinner. Serve with mashed potatoes and string beans. Yum!