Instant Pot Roasted Chicken Recipe with Potatoes
Juicy Instant Pot roast chicken with potatoes, carrots, and a garlicky sherry broth. Finish under the broiler for crispy skin, then spoon those delicious juices over everything.
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Equipment
- Air fryer lid or oven broiler (for crispy skin)
- Baking Sheet (if using oven broiler)
Ingredients
The Chicken & Aromatics:
- 1 whole chicken, 3 to 4 pound chicken
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon kosher salt, plus more for seasoning
- 1/2 teaspoon black pepper, plus more for seasoning
- 2 tablespoon olive oil
- 1/4 cup chicken broth or chicken stock
- 2 tablespoons dry sherry
- 1 pound small yellow potatoes, cut in half
- 1 large yellow onion, quartered
- 8 cloves garlic, smashed and peeled
- 3 stalks celery, cut into thirds
- 3 carrots, peeled, trimmed and cut into thirds
Instructions
- Remove any giblets or packaging from the 1 whole chicken. Pat it dry with paper towels so the seasoning sticks to the skin.
- In a small dish, combine the 1 teaspoon garlic salt, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 tablespoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Rub the 2 tablespoons olive oil over the chicken, then coat the entire bird with all of the seasoning.
- Pour the 1/4 cup chicken broth and 2 tablespoons dry sherry into the bottom of a 6-quart cooker. Add the 1 pound halved small yellow potatoes, 1 quartered yellow onion, 8 garlic cloves, 3 celery stalks, and 3 peeled carrots. This may not seem like enough liquid, but the chicken and vegetables will release a lot of liquid as they cook.
- Place the chicken on top of the vegetables, breast side up.
- Secure the lid and set the steam release to sealing if your model requires it. Using your revised timing, cook at high pressure for 5 minutes per pound:3 pound chicken: 15 minutes4 pound chicken: 20 minutes5 pound chicken: 25 minutesThe countdown begins once the cooker reaches pressure. Always check doneness with a thermometer.
- Allow a natural pressure release for 15 minutes, then release any remaining steam according to your cooker’s instructions. Open the lid only after the pot has fully depressurized.
- Check the thickest part of the breast and the innermost parts of the thigh and wing with a meat thermometer, avoiding bone. Each spot must reach 165°F. If needed, continue cooking and check again before browning.
- For crispy skin, choose one of these methods:- Air fryer lid: Use a compatible lid and follow its basket, liquid, and clearance requirements. Air fry at 400°F for about 5–8 minutes, checking as the skin browns.- Oven broiler: Carefully lift the chicken onto a rimmed baking sheet, supporting it from underneath. Broil for about 4–5 minutes, watching closely to prevent burning.
- Transfer the chicken to a cutting board, cover and let it rest for 10 minutes before carving.
- Carve and serve with the vegetables. Taste the juices, add more salt and pepper if needed, and spoon them over everything.
Notes
- Frozen Whole Chicken: If cooking a frozen whole chicken, increase the pressure cook time to 13–15 minutes per pound with a 20-minute natural pressure release.
- Leftovers & Storage: Store leftover chicken in an airtight container in the fridge for up to 4 days. Shred chicken breasts or dark meat to make chicken salad, soups, or tacos next time.
- Searing Alternative: You can also use the saute function with a little bit of oil to brown the breast side in the pot before pressure cooking, though using an air fryer lid post-cook gives the best results.