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Our Instant Pot Country Chicken recipe will have an entire family dinner on the table quickly and easily!

Country Chicken dinner made in Instant Pot

Jack and I finally jumped on the Instant Pot bandwagon this past month – and today’s easy and delicious Instant Pot Country Chicken has made us fans of this versatile kitchen appliance!

I’ll admit, we’ve been seeing all types of Instant Pot recipes online over the last year or so. But with a kitchen already full of various small appliances that handle different cooking tasks, Jack and I were reluctant to add one more.

But our Instant Pot Country Chicken is one of those meals where you can do most of the prep ahead of time. Then, when you come home after a busy day – it takes 12 minutes to cook once your Instant Pot heats up! Your family will love this tender, juicy chicken and a variety of vegetables including new red potatoes, onions, carrots and peas – plus a flavorful creamy gravy on top.

Our Instant Pot Country Chicken recipe will have an entire family dinner on the table quickly and easily!

A few cooking notes:

Like most other Instant Pot recipes – the best cooking results occur when the ingredients are placed into the pot in a specific order (the foods that take the longest to cook need to go in first), so you’ll want to follow our Instant Pot Country Chicken recipe exactly as written.

We made this Instant Pot Country Chicken in the 6-liter Instant Pot DUO Plus60. Your cooking time may vary if you are using a different model Instant Pot.

Finally, we wanted crispier chicken skin, so we placed our pressure-cooked chicken under the broiler until lightly golden brown.  This step is optional if you don’t care about crispy skin.

Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.

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Instant Pot Country Chicken - A Family Feast

Instant Pot Country Chicken

  • Prep Time: 30 minutes
  • Cook Time: 37 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 4 servings


We made this Instant Pot Country Chicken in the 6-liter Instant Pot DUO Plus60.  Your cooking time may vary if you are using a different model.


3 pounds bone-in, skin-on chicken pieces (any combination)

2 tablespoons extra virgin olive oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 cup chicken stock

½ teaspoon gravy seasoning, such as Kitchen Bouquet

¾ pound baby new red potatoes, cut in half

1 celery stalk cut into quarters

1 pound carrots, peeled and cut into large pieces on the bias (about three pieces per carrot)

¾ pound boiler onions trimmed and peeled

4 sprigs fresh flat leaf parsley

2 sprigs rosemary

2 sprigs thyme

1 ½ cups frozen green peas, thawed

3 tablespoons melted butter

5 tablespoons all-purpose flour


Brush the chicken pieces with oil, then salt and pepper and set aside.

Mix the chicken stock with the gravy seasoning and add to the Instant Pot.

Place the steamer rack in and layer in the potatoes.

Add the celery.

Nest the chicken pieces in a single layer.

Add the carrots and onions.

Tie a string around the herbs and lay over the top.

Place on the cover and lock in place and make sure valve is set to seal.

Set the Instant Pot on pressure cooker normal high for 12 minutes .

The Instant Pot will take about 25 minutes to heat and then start the 12 minute countdown.

After 12 minutes, release pressure.

Once pressure has released, remove lid and with tongs, place chicken pieces onto a broiler pan.

Add the peas to the pot and place the lid back on. (the heat from the Instant Pot will cook the peas).

Broil the chicken to crisp the skin and remove to a platter.

Using a slotted spoon, remove vegetables to the platter.

Discard the herbs and remove the rack.

Mix the melted butter with the flour in a small bowl. (This is called a Beurre Manie. If it was cooked, it would be called a roux. It is important to cook the sauce for three minutes after adding to cook out the raw flour.)

Switch the Instant Pot to the ‘Sauté’ setting.

Using a wire whisk, whisk the butter-flour mixture into the liquid left in the Instant Pot and cook for three minutes to thicken and cook out the raw flour. Strain through a strainer into a gravy boat.

Serve the thickened sauce on the side with the chicken and vegetables.

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Our Instant Pot Country Chicken recipe will have an entire family dinner on the table quickly and easily!

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  • Dave wrote:

    Martha, Could I use boneless/skinless chicken breast with this recipe?

    • Martha wrote:

      Hi Dave – As written, the timing is really meant for the bone-in chicken pieces. The boneless/skinless chicken will cook through faster – without some recipe testing we’re not sure how to tell you to adjust the recipe to prevent the chicken from getting rubbery.

  • Patrice Barnes wrote:

    Wow! That was good! Perfect for a rainy day, here in AZ!

    • Martha wrote:

      Thanks Patrice! So glad you enjoyed the recipe. (Stay dry!)

  • Ramona Coleman wrote:

    easy and so delicious!

    • Martha wrote:

      Thanks Ramona!

  • Elsie wrote:

    Everything was delicious but the carrots and onions were too mushy for my liking. Perhaps I will try decreasing the cook time as this was delicious and I intend to make it again!

    • Martha wrote:

      Thanks for your feedback Elsie! You can certainly do that – just make sure the chicken is cooked (or finish cooking under the broiler) depending on how much time you cut back. Good luck!

  • Brenda Bates wrote:

    This is so good and definitely company worthy! I’ve been cooking with an Instsnt Pot for 2 1/2 years and I do believe this is one of the best dishes I’ve made. Thank you so much for sharing this recipe and I will definitely check out your others.

    • Martha wrote:

      Wow Brenda – Thank you so much for such a nice compliment! We’re so glad you enjoyed the recipe!

  • Renee Basham wrote:

    Great recipe! This was the first complete meal I have fixed in my new Instant Pot. We enjoyed it thoroughly!

    • Martha wrote:

      Thanks Renee! So glad you enjoyed the recipe!

  • Christine Childs wrote:

    Absolutely wonderful….. it was delicious! It reminded me of Sunday dinners on the farm. Thank you for the yummy recipe!

    • Martha wrote:

      You’re very welcome Christine! So glad you enjoyed it!

  • Ron wrote:

    We bought an Instant Pot last year to see what all the hoopla was all about. Gotta tell you, we now know and it’s not hoopla it’s the real deal. It’s likely our most used electric appliance. We use it for all sorts of things from rice to pulled pork.
    Your Country Chicken recipe looks lovely. It’s pinned and on our “to be made soon” list.

    • Martha wrote:

      Thanks Ron! Now that we’re getting the hang of using our Instant Pot – I agree – it’s great! We hope you enjoy the recipe!

  • Carol wrote:

    That looks SOOOO good. I love love love my electric pressure cooker….I have a Cuisinart and the Instant Pot is standing at the ready for when my other one dies. I use it so much one of these days it’s gonna get tired. 🙂 Looking forward to giving this chicken recipe a try-and I have a feeling we’ll be seeing more Instant Pot recipes from you guys in the future…I hope!

    • Martha wrote:

      Yes you will Carol! 🙂

  • Lana wrote:

    Oh wow! This looks really good!!

    • Martha wrote:

      Thanks Lana! (Hope you love the recipe!)

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