Roast Chicken and Broth A-La-Instant Pot

This Roast Chicken and Broth A-La-Instant Pot is justification enough for you to run out the door and buy yourself an Instant Pot. This is roast chicken done right. It is foolproof. It is super juicy and tender. This hands-off approach recipe is the recipe for busy people. This is one-pot cooking at its finest.

After cooking the bird you can fill the pot up with water, add a splash of ACV and a bay leaf, and put the lid back. And just like that you’ve got gut-healing bone broth ready in just a couple more hours without dirtying other pots or pans in the process. Drink this bone broth as-is or use it in one of my soup recipes, like Tom Kha Gai or Kick AS Green Soup.
Done and done!

Ingredients

Directions for Roasted Chicken:

1. Wash the chicken and season it with listed herbs (or herbs and spices of choice) and sea salt.
2. Turn on Instant Pot and set it to the “Saute” function. Add in oil.
3. When oil is nice and hot, gently place the whole chicken, breast side up, into Instant Pot to brown the skin. You will brown each side for approximately 5 minutes. Also, turn the chicken on both sides to brown them for a few minutes each as well.
4. Very carefully, using heavy-duty tongs, lift up the chicken and place the steamer rack (that comes with the Instant Pot) into the bottom of the pot. Set chicken on top of the steamer rack, breast side up, then pour in 1/2 cup water and 1 Tablespoon lemon juice.
5. Secure lid on Instant Pot and set the steam valve to the ‘sealed’ position. Choose the “Poultry” setting and manually increase time for a total cook time of 25 to 30 minutes. (For a 3-pound bird choose 25 minutes. For a 5-pound bird choose 30 minutes.)
6. Let Instant Pot depressurize for an additional 10 minutes after cooking. Gently release the steam valve and remove the lid.
7. Serve roast chicken.

Directions for Bone Broth:

1. After serving the chicken, return the carcass and any chicken bones along with 1 tbsp of ACV and a bay leaf to the Instant Pot (additional veggies like carrots, onions, celery, etc. are optional)
2. Fill the pot with water to cover the carcass. Warning: Do not fill higher than 1 inch below the max fill line.
3. Close the Instant Pot lid and turn the steam release valve to the ‘sealing’ position.
4. Pressure cook using the Pressure Cook/Manual button for 2 hours on high pressure or 3 hours on low pressure.
5. When the cooking time ends, allow the pressure to release naturally for at least 30 minutes by leaving the Instant Pot alone.
6. Then CAREFULLY quick release any remaining pressure by using the handle of a long spoon to slowly turn the steam release valve to the venting position. Wait for any steam to escape. Once the pin drops down carefully open the Instant Pot lid.
7. Place a strainer over a large bowl, pot or another container. Use a slotted spoon to remove and discard any large solids from the Instant Pot. Pour the broth into the strainer and allow all of the liquid to drain through. Discard the solids.
8. Allow broth to cool completely.
9. Store broth/stock for up to 5 days in the refrigerator or up to 3-6 months in the freezer, in an airtight container. Use it in your favorite recipes or enjoy it as a nourishing beverage.
10. Ta-da! Roast Chicken and Broth A-La-Instant Pot!