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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?
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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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  • Amanda L Eller wrote:

    could you use the saute feature to brown the chicken skin first and then follow all the directions? Hate to heat the broiler!

    • Martha wrote:

      You can certainly try that Amanda. Without testing it ourselves, I’m not sure how it will impact the overall cooking time – we tested this recipe quite a bit to work it out so that the vegetables and chicken cooked through at the same time, with the browning at the end. Also, I don’t think you’ll get the same crispy skin even searing it first – the steam in the Instant Pot will soften the skin for sure.

  • VIRGINIA wrote:

    I was wanting to cook up the chicken, debone, and have to use in several different ways. What seasonings would you leave out and still get similar results. I want to try this recipe as written (it looks so good) but right now want to use in other ways that will have different seasonings. Thanks!

    • Martha wrote:

      Hi Virginia – I think the herbs to use would depend on how you plan to use the cooked chicken. Parsley and thyme are fairy mild but rosemary goes with lots of different recipes – so you could use any combination of the three or fewer. The flavors as written aren’t super overwhelming. Hope that helps!

  • Ed wrote:

    Hi, I followed this recipe to a “T” and the chicken was way undercooked, it was beautifully browned but in the future I will add a few minutes to the instantpot cook time.

    • Martha wrote:

      Thanks for sharing your feedback Ed. I suppose different size chicken pieces from what we used might impact the timing.

  • Kate wrote:

    This recipe was so delicious!

    We’re in the middle of a kitchen renovation, so I didn’t have access to a broiler, but that didn’t diminish the flavor of this yummy meal!

    • Martha wrote:

      So glad you enjoyed the recipe Kate! (Good luck with the remodel!)

  • Charity wrote:

    Wonderful recipe! This is the first and only instant pot meat recipe I’ve tried that I actually loved! All other recipes are like casseroles, or the other meat and potato ones I’ve tried have all lacked in flavor. I haven’t had an actual whole chicken breast or thigh in several years due to food aversions from my MS. Well tonight, I ate an entire huge bone in thigh! Thank you for this yummy recipe!!

    • Martha wrote:

      You’re very welcome Charity and your compliment means a lot! Glad you enjoyed the recipe!

  • Chandi L Finfrock wrote:

    I made this tonight and it was delicious!! I think the gravy was my favorite part.. yummy! The directions were easy to read and the meal was easy to prepare. Will definitely be making this again! Thank you for this recipe =)

    • Martha wrote:

      You’re very welcome Chandi – glad you liked the recipe!

  • Dave wrote:

    Thank you Martha.

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