Crispy Parmesan Roast Chicken with Lemon for the Instant Pot Duo Crisp or Air Fryer Lid | Official
By :Instant Pot Culinary Team
instant pot duo crisp, instant air fryer lid
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Combine the best to two cooking techniques with your combo of Instant Pot pressure cooking and air frying under the Air Fryer Lid, and get the crispiest, tastiest, lemonyest parmesan chicken ever. Your guests never need to know how easy it is to make. Another fantastic Official recipe created by the Instant Pot Culinary Team.
instant pot duo crisp, instant air fryer lid
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Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 5 minutes
Servings
6 people
Ingredients
  • 2 lemons small
  • 3 tsp kosher salt plus more to taste
  • 3 tsp black pepper
  • 2 tsp rosemary chopped
  • 6 rosemary sprigs
  • 2 tsp red pepper flakes plus more for serving, optional
  • 1 whole chicken about 3 pounds
  • extra-virgin olive oil for drizzling
  • 1/3 cup parmesan finely grated
  • 4 cups chicken stock
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 5 minutes
Servings
6 people
Ingredients
  • 2 lemons small
  • 3 tsp kosher salt plus more to taste
  • 3 tsp black pepper
  • 2 tsp rosemary chopped
  • 6 rosemary sprigs
  • 2 tsp red pepper flakes plus more for serving, optional
  • 1 whole chicken about 3 pounds
  • extra-virgin olive oil for drizzling
  • 1/3 cup parmesan finely grated
  • 4 cups chicken stock
instant pot duo crisp, instant air fryer lid
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Finely grate 2 teaspoons of zest from the lemons and place into a small bowl. (Save the zested lemon for the drippings.)
  2. Stir in 3 teaspoons salt, pepper, chopped rosemary and red-pepper flakes (if using). Season the chicken inside and out with salt mixture and set aside. Stuff cavity of chicken with 2 rosemary springs.
  3. Place the chicken breast-side down, add the chicken, the stock, and 2 of the rosemary springs into the inner pot. Place the inner pot into your Instant Pot and select Pressure Cook, and set to High pressure for 20 minutes.
  4. When pressure cooking is complete, Quick Release the pressure.
  5. Remove the lid, using tongs take the chicken out of the inner pot and drain the water.
  6. Making sure that your inner pot is dry, place the air fryer basket (or trivet) into the pot, drizzle the chicken with the olive oil and place it into the basket.
  7. Using the Air fryer Lid select Roast at 400°F for 25 minutes. In the middle of the cooking process sprinkle the chicken with the parmesan cheese. Continue roasting.
  8. When cooking is complete the internal temperature should reach 165°F. Let the chicken rest for 5 to 10 minutes then squeeze juice from one of the zested lemons over the chicken.
  9. Carve and serve drippings spooned over the meat.
Recipe Notes

Did you make this crispy parmesan roast chicken with lemon? Give it a rating and comment!

12 replies
  1. Melanie
    Melanie says:

    Made this last night. Turned out wonderful! Only hiccup was that the chicken fell apart a bit as we took it out after the pressure cooking so it made the air frying interesting. Followed recipe to a “T” and it was DELICIOUS!

  2. Noreen Gamble
    Noreen Gamble says:

    I’m a wee bit confused by this recipe as the roasting function only goes as high as 385F. The air fryer function does go up to 400F. Is this supposed to be an air fryer recipe or just a typo? I have made this recipe using the roast function at 385F & it turned out very good. Maybe I should open my own test kitchen and try it out with the air fry function at 400F. Another question I have is can you use the trivet to air fry or do you have to use the basket? I used the trivet to roast the chicken. Thanks ahead…Noreen

  3. Sylvie Laflamme
    Sylvie Laflamme says:

    Delicious. I changed Rosemary for “Herbes de Provence” and it was really delicious! Thank you!

  4. mary karrer
    mary karrer says:

    Can I use chicken pieces totaling about 2 1/2 -3 pounds instead of a whole chicken? Would the times stay the same?
    Thank you

  5. Sherry Weinberger
    Sherry Weinberger says:

    We had a great time with a whole fryer from Costco that weighed 4.88 pounds. This was our first try with the new instant pot duo crisp. The pressure cooking took longer because we started with a frozen chicken, but only another 8 minutes. Then we used the air fryer lid and after adding the Parmesan. The cheese melted crispy on top and whole top was golden brown. This was the most delicious broasted style chicken we have even made.

  6. Pamela Loebner
    Pamela Loebner says:

    Made this for the second time. Absolutely delicious! My air fryer lid also only goes to 380 on Roast. The chicken came out very crispy and seemed to be just fine at that temperature. Maybe next time I will try it on Air Fry. My husband was very skeptical of the air fryer lid. He is a believer now!

  7. Marci G
    Marci G says:

    I just made it, and it was tasty, but really dry. If I make it again, I think I might cut the roasting time in half.

  8. Sharon M
    Sharon M says:

    I agree with Marci G. I almost cut the roasting in half from the get-go, (especially when the chicken was falling apart after removing from the pressure cooker portion of the process), but decided to follow the recipe exactly. It turned out very dry. Perhaps cooking on 380 would have been better for the roasting part. Should have followed my instincts. This was my very first time using the Instant Pot. I also thought it called for a little too much salt and a lot too much pepper.

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