Pressure Cooker Pot Roasted Chicken with Root Vegetables
Pot roasts don't have to be only beef. Here we “pot roast” a whole chicken, resulting in a fall-off-the-bone meal. Use a stewing chicken if you can find one. It has more flavor than the others, and the pot roasting method will look after making sure it is tender.
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Pressure Cooker Pot Roasted Chicken with Root Vegetables
- Prep Time: 25 m
- Cook Time: 40 m
- Natural Pressure Release: 10 m
- Total Time: 1 h 5 m
- Servings: 6
Ingredients
- 5 pounds roasting or stewing chicken
- salt and freshly ground black pepper
- olive oil
- 1 red onion cut into wedges
- 2 carrots 2-inch slices
- 2 parsnips 2-inch slices
- ½ butternut squash large dice
- 3 leeks halved lengthwise and sliced (2-inch slices)
- 1 clove garlic smashed
- 1 cup white wine
- 2 cups chicken stock
- juice from 1 lemon
- 3 sprigs of fresh tarragon
- 1 bay leaf
- 3 tablespoons butter softened
- 3 tablespoons flour
- chopped fresh tarragon or parsley, for garnish
- lemon zest for garnish
Instructions
- Pre-heat the pressure cooker using the BROWN setting. Season the chicken well on all sides with salt and pepper. Brown the chicken in olive oil in the pot on all sides – about 10 to 12 minutes. Then, remove the chicken to a resting plate.
- Add the red onions, carrots, parsnips, butternut squash, and leeks to the pot and cook for 5 minutes, until lightly browned. Add the garlic and continue to cook for 30 seconds. Pour in the white wine and using a wooden spoon, scrape up any brown bits that have formed on the bottom of the insert. Add the chicken stock and lemon juice, along with the tarragon and bay leaf. Return the chicken to the pressure cooker, nestling it into the vegetables and liquid, and lock the lid in place.
- Pressure cook on HIGH for 40 minutes.
- Let the pressure drop naturally for 10 minutes. Then release any residual pressure using the QUICK-RELEASE method.
- Transfer the chicken to a resting plate and loosely tent with foil. Let the liquid sit for a few minutes and then ladle out any grease that rises to the surface. Combine the butter and flour to make a paste in a small bowl. Return the pressure cooker to the BROWN setting and bring the liquid to a boil. Whisk in the butter mixture and simmer until the liquid thickens, about 2 minutes. Carve the chicken into eight pieces and arrange on a serving platter. Season the liquid to taste with salt and pepper and spoon the broth and vegetables over the top. Sprinkle the parsley and lemon zest over everything and serve.
Nutrition Facts
Pressure Cooker Pot Roasted Chicken with Root Vegetables
Amount Per Serving
Calories 627
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g55%
Cholesterol 153mg51%
Sodium 325mg14%
Potassium 1056mg30%
Carbohydrates 33g11%
Fiber 5g20%
Sugar 8g9%
Protein 38g76%
Vitamin A 11230IU225%
Vitamin C 33.2mg40%
Calcium 119mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Could I just use chicken thighs and if so would the cooking time and temp change?
Hi Marilyn. Yes, the cooking time will change if you use just thighs instead of a whole chicken. Chicken thighs (bone in) will cook in about 7 minutes. In order to have the vegetables be soft in 7 minutes, you will need to cut them into smaller pieces too.
Pressure cook on high for 40 minutes. Do you start the timer before or after the pot comes to full pressure?
Hi Sharon. The timing starts once the pressure has been reached.
ML
Can this be cooked in the oven as a braising method ?
Yes, you can cook it in the oven but reduce the liquid by half. Roast the chicken at 375°F for about 1 1/2 hours until it reaches the internal temperature of 165°F. Keep the pot covered with a lid during half of the cooking process.