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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Instapot Whole Chicken with Rice Recipe

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This recipe for Instapot Whole Chicken with Rice, by , is from The Gilkes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dawn Gilkes

Category:
Category:

Ingredients:  
Ingredients:  
5 lb whole chicken, make sure the cavity is clean
1 pkg carrotts, peeled and cut to 3" lengths (cut fat ones in half lengthwise first)
1 yellow onion
1 1/2 or 2 cups cooked rice (I usually have leftovers on hand)

Salt
Pepper
Garlic Powder
Celery Salt

1 cup water

Directions:
Directions:
Using a 6 qt instapot

Thaw chicken night before in fridge

Prepare chicken
Clean out any parts
discard any extra fat (just pull it off)
Salt cavity
Salt, pepper, celery salt and garlic powder exterior of chicken

Place 1/2 of quartered onion into cavity along with as many carrots that will fit

Place trivet into instapot (to help remove chicken)
Add one cup water
Add chicken
Add remaining 1/2 of quartered onion evenly distribute over top of chicken
Add remaining carrots over chicken, try to keep away from sides of pot

Place lid on pot, making sure its in sealed position
Pressure cook on high for 7 minutes per lb
Natural release for 20 minutes, then quick release

Remove chicken to let rest for 10 minutes

Add rice to pot and pressure cook for 1 minute on high. Natural release for 10 minutes.

There will be liquid remaining, so drain rice over a bowl, then add liquid back to pot. Turn pot to saute, add 1 tbl corn starch and 1/2 cup water to thicken broth into a light gravy. Cook till liquid comes to a boil. Salt to taste.

If you choose to cook rice from scratch add 1 cup of rice to the remaining liquid in the pot (should be at least 1 cup) and pressure cook on high for 3 minutes, natural release for 10 minutes. This method will use up most, if not all the fluid.

I serve with pillsbury buttermilk biscuits, cuz there's about 2 cups of gravy.

Serves 6
Prep time: 30 minutes
Total cook time: 1 1/2 hours

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep time: 30 minutes Total cook time: 1 1/2 hours
Personal Notes:
Personal Notes:
I used to cook chicken like this in the oven in a clay pot inherited from my mother-in-law. While living in Colorado, it finally became too brittle and cracked.

I then used the same method in a small enamel roasting pot from my mom.

I would just add 2 cups of water and 1 cup uncooked rice to the bottom of the pot and add the chicken (stuffed with onion & carrots), and the remaining onion and carrots on top of that and cook at 325 for about 20 minutes per lb.

The key to both methods was the slow cook and a good seal.

The timing comes out about the same, but the instapot is always moist and tender. I will say - the onion inside the chicken does not cook down as well, but the carrots are always juicy and tender.

 

 

 

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