This recipe yields a chicken every bit as juicy and tender as grocery store rotisserie birds. A quick trip under the broiler will give you crispy skin, but it’s an optional step. For a one-pot meal, loosely stuff the cavity and area around the chicken with carrots and potatoes for an easy side dish. Be sure to buy a bird that is as close to 4 pounds as possible; larger chickens won’t fit in the pot. The gravy is an optional step, but it takes just minutes to make in the same pot you cooked the chicken, so go for it!
4lbsroasting chickenwhole, neck and giblets in cavity removed
1lbred potatoescut into 11/4-inch chunks
2largecarrotspeeled and cut into 1-inch pieces
4tsplemon pepper seasoning(not salt-free)
1 1/2tbspall-purpose flour
1 1/2tbspbutterroom temperature
Place a trivet with handles in the pot and add 1 cup water. Place the neck and giblets, if you have them, in the water. Toss the vegetables with 1 tablespoon of the oil and 1 teaspoon of the lemon
pepper seasoning. Stuff about half the potatoes and carrots into the chicken cavity; do not pack them in or they will not cook evenly. Tuck the wings behind the chicken’s back and tie the drumsticks together with butcher’s twine. Season the outside of the chicken with the remaining lemon pepper seasoning.
Place the chicken breast-side up on the trivet. Place the
remaining carrots and potatoes around the chicken. Drizzle with the remaining 1 tablespoon oil. Lock on the lid, select the PRESSURE COOK function, and adjust to HIGH pressure for 28 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
When the cooking time is up, quick-release the pressure. An
instant-read thermometer should read 160 F when inserted in the breast. If the chicken is not done, cover with a regular pot lid, select SAUTÉ, and adjust to NORMAL/MEDIUM for 5 minutes. Press CANCEL.
For crispy skin, preheat the broiler and adjust the oven rack so
that it is 8 inches below the broiler element. Transfer the chicken on the trivet to a foil-lined baking sheet. Place the loose vegetables in a serving bowl and cover with foil. Broil the chicken, rotating the pan once, until the skin on top is browned, about 6 minutes. Carve the chicken and serve with the vegetables and a little of the cooking liquid.
If you’d like to make gravy, with the cooking liquid still in
the pot, select SAUTÉ and adjust to MORE/HIGH heat. Liquid fat will pool around the edges of the pot as the liquid comes to a simmer. Use a ladle to skim off the fat; discard. In a small bowl, stir the butter and flour together until smooth. Whisk the flour mixture into the cooking liquid and simmer until thickened, 2 minutes. Press CANCEL. Serve with the chicken.
Tasty Tip: Add a splash of soy sauce to the gravy for a richer flavor and