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