Instant Pot Roasted Whole Chicken

Ingredients and Weight:

• Whole chicken: 3-4 pounds
• Olive oil: 2 tablespoons
• Salt and pepper: to taste
• Lemon: 1, halved
• Onion: 1, quartered
• Carrots: 2, peeled and chopped
• Celery: 2 stalks, chopped
• Garlic cloves: 4, minced
• Fresh herbs (thyme, rosemary, or sage): optional

Preparation Time:

• 15 minutes

Cooking Time:

• 50-60 minutes (depending on the weight of the chicken)

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Wash and pat the chicken dry. Season with salt and pepper inside and out.
2. Heat olive oil in the Instant Pot on "Sauté" mode. Add the chicken and brown on all sides.
3. Add the onion, carrots, celery, and garlic to the pot. Saute for 2-3 minutes, until slightly softened.
4. Insert the lemon halves into the chicken cavity. Add fresh herbs if desired.
5. Add 1 cup of water or chicken broth to the pot.
6. Secure the lid and set the Instant Pot to "Manual" on High Pressure for 20 minutes per pound of chicken.
7. Once the cooking time is complete, let the pressure release naturally for 10 minutes. Carefully release any remaining pressure.
8. Remove the chicken from the pot and let rest for 10-15 minutes before carving. Serve with the roasted vegetables.

Nutritional Information:

• Calories: 350 per serving (1/8 chicken)
• Fat: 15g
• Protein: 40g
• Carbohydrates: 10g

Dish Characteristics:

• Tender and juicy chicken with a crispy skin
• Flavorful and aromatic vegetables
• Perfect for special occasions and gatherings

User Comments:

• "This recipe is so easy to follow and the chicken is always delicious. My family loves it!" - Sarah
• "I made this for a dinner party last weekend and everyone raved about it. The lemon and herbs add a wonderful flavor." - John
• "I'm a beginner cook and this recipe gave me the confidence to try something more challenging. It turned out perfect!" - Mary

Special Precautions and Tips:

• Handle raw chicken with care to prevent cross-contamination.
• Do not overcook the chicken, as it will dry out. Use a meat thermometer to ensure that the internal temperature reaches 165 degrees Fahrenheit.
• Let the chicken rest before carving to allow the juices to redistribute.