Recipes
Faux-tisserie Roasted Chicken Dinner
4-6 servings
1-2 hours
Easy
INSTRUCTIONS
- Place a trivet with handles in the pot and add 1 cup water. Place the neck and giblets, if you have them, in the water. Toss the vegetables with 1 tablespoon of the oil and 1 teaspoon of the lemonpepper seasoning. Stuff about half the potatoes and carrots into the chicken cavity; do not pack them in or they will not cook evenly. Tuck the wings behind the chicken’s back and tie the drumsticks together with butcher’s twine. Season the outside of the chicken with the remaining lemon pepper seasoning.
- Place the chicken breast-side up on the trivet. Place theremaining carrots and potatoes around the chicken. Drizzle with the remaining 1 tablespoon oil. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 28 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, quick-release the pressure. Aninstant-read thermometer should read 160°F when inserted in the breast. If the chicken is not done, cover with a regular pot lid, select SAUTÉ, and adjust to NORMAL/MEDIUM for 5 minutes. Press CANCEL.
- For crispy skin, preheat the broiler and adjust the oven rack sothat it is 8 inches below the broiler element. Transfer the chicken on the trivet to a foil-lined baking sheet. Place the loose vegetables in a serving bowl and cover with foil. Broil the chicken, rotating the pan once, until the skin on top is browned, about 6 minutes. Carve the chicken and serve with the vegetables and a little of the cooking liquid.
--OR--
Broil with your Instant Pot Duo Crisp - Making sure that your inner pot is dry, place the air fryer basket into the pot or trivet, drizzle the chicken with the olive oil and place it into the basket. Using the Air fryer Lid select Broil or Air Fry at 400°F for 5-10 minutes. - If you’d like to make gravy, with the cooking liquid still inthe pot, select SAUTÉ and adjust to MORE/HIGH heat. Liquid fat will pool around the edges of the pot as the liquid comes to a simmer. Use a ladle to skim off the fat; discard. In a small bowl, stir the butter and flour together until smooth. Whisk the flour mixture into the cooking liquid and simmer until thickened, 2 minutes. Press CANCEL. Serve with the chicken.
Notes
Tasty Tip: Add a splash of soy sauce to the gravy for a richer flavor and
color.
color.
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About the chef
Ivy Manning
Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.
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