Instant Pot Recipe for Seasoned Whole Chicken and Vegetables
A Recipe for Cooking a Whole Chicken
is Quick, Easy, and a perfect choice for a Healthy Recipe
Welcome to the next guest writer:
Deb Roberts
author of Runwyld.life
The [unofficial] August Chicken Month ends with a nod to the busy life! Never Tread’s guest writer, Deb Roberts, created this time-saving, Instant Pot Recipe just for you!
Deb is the author of Runwyld.life and also doubles as a freelance writer for article resources like Hubpages. You can find her blog here and you can find her freelance articles here.
This is one hell of a busy lady… which is why she created a recipe for the Instant Pot, which barely takes 15 minutes to make…the rest of the time, the Instant Pot covers.
Deb not only writes in her free time but she also runs marathons, promotes her precious Savanah Cats (follow her cat’s IG @luna_fip_survivor_and_co), backpacks places like the Appalachian Trail, and travels and cruises all over the world. Oh, in addition to her hobbies, she’s an experienced Labor and Delivery Nurse!
Her recipe is a wonderful example of how busy lifestyles can EASILY manage to eat healthy!
That is why she is our guest writer today; she encourages the busy lifestyle’d person to make healthy, delicious, and time-saving recipes!
Here is her
An easy recipe for a Seasoned Whole Chicken made in the Instant Pot:
|| Follow her link to get more in depth ||
((or to explore the wide breadth of topics she writes about))
You can also find Deb on Pinterest @run wyld
Ingredients
1 Whole chicken, giblets removed
2 Tablespoons, grass-fed butter
1 Cup organic chicken bone broth
Spice blend of your choice
Instructions
Select your chicken, fresh or frozen
Remove the giblets, rinse the bird, and pat dry with a paper towel
Carefully peel back the skin, but don’t remove it
Combine the dry rub ingredients in a bowl and coat the chicken with the seasoning rub on all sides, including the legs and wings
Add the butter to the bottom of the pot
Lightly brown the chicken for 2-3 minutes on each side using the “Sauté” mode
Remove the chicken and add the trivet
Add the organic chicken bone broth to the bottom of the pot
Return the chicken to the Instant Pot
Cook on “manual pressure” for 6 minutes per pound if thawed, 10 minutes per pound if frozen
Let the Instant Pot naturally release the pressure for 15 minutes or very carefully manually release
Remove the chicken from the Instant Pot and carve (the meat will fall off the bones)
Spoon remaining juice over the bird and serve with your favorite steamed vegetable
ENJOY
