Miso, Garlic & Honey Zero Minute Roast Chicken


  • 1.3 kg whole chicken
  • 1 tsp sea salt
  • 3 garlic clove
  • 2 bay leaf
  • 3 tbsp garlic butter, melted
  • ½ tbsp miso
  • 1 tbsp honey
  • 80 ml plain yogurt
  • 2 tbsp mayonnaise
  • 5 g fresh basil leaves
  • 4 g fresh chives
  • ¼ clove garlic, grated
  • Water as needed
  • Salt & pepper as needed
  • Place the chicken on a trivet, sprinkle over the salt and cover completely in water, making sure not to exceed the maximum volume line.
  • Add the whole, unshelled garlic cloves, and bay leaves to the water. Secure the pressure cooker.
  • Pressure Cook on High for 0 Minutes. The food is going to be cooked while the pot is coming to pressure. When the time is up, allow for 19 Minutes natural release, then carefully quick-release the rest of the pressure.
  • While the chicken cooks, make your green goddess sauce, by blending together yogurt, mayonnaise, basil, chives and garlic until the sauce is nice and smooth. Season to taste with salt and pepper. Set aside.
  • Once the chicken has cooked, remove it from the cooking liquid and set aside. Reserve the broth for another use, like our super comforting and delicious chicken noodle soup. Save the garlic for the basting sauce.
  • Clean and dry the inner pot.
  • Squeeze the garlic out of their cloves, and add to a bowl along with the miso, honey, and garlic butter. Stir to combine.
  • Place the chicken back into your cleaned pot, on the trivet. Brush over the miso honey sauce and place the air frying lid on your Instant Pot.
  • Select Air Fry, set the temperature to 195°C / 385°F and the timer to 9 Minutes. Cook the chicken, basting a few more times, until golden brown. Add more time as needed until the chicken is browned to your liking.
  • Once cooked, carve and serve immediately alongside your remaining miso sauce and green goddess sauce.
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