Pot Roast Chicken (Instant Pot Recipe)

Pot Roast Chicken–seasoned chicken pieces, carrots, onions and red potatoes all cooked together in your Instant Pot.

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Pot Roast Chicken (Instant Pot Recipe)

If you’re craving a pot roast dinner but don’t have a roast or don’t want red meat try making pot roast chicken! It’s got seasoned chicken with potatoes and carrots. It tastes great drizzled with the juices from the pot.

This is a great recipe for whatever cut of chicken you have at home. You can use fresh or frozen chicken, bone-in or boneless. You can even use a whole chicken. Just change the cooking time accordingly. You’ll cook the chicken first and then add the vegetables later so that they don’t get overcooked and mushy.

This is a healthy, one pot meal that you can eat any day of the week. If you are lucky enough to have leftovers package them in containers for lunches.

Ingredients/Substitution Ideas

• Chicken broth–or water and Better than Bouillon chicken base
• Bay leaf
• Onion–yellow or white
• Garlic cloves
• Chicken pieces–you can use breasts, thighs, bone-in chicken, whole chicken, etc.
• Kosher salt
• Black pepper
• Dried parsley
• Dried rosemary leaves
• Lemon juice–fresh is best
• Olive oil
• Carrots–you can use baby carrots
• Red potatoes–or you can use Yukon gold or Russet potatoes

Steps

• Season chicken: Pour broth into Instant Pot. Add in bay leaf, onion and garlic. Add in the chicken and sprinkle with half of the salt, pepper, parsley and rosemary. Drizzle the lemon juice and olive oil over the chicken.
• Pressure cook: Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes for fresh boneless skinless chicken breasts or thighs, 12 minutes for frozen, 12 minutes for bone-in chicken pieces, or 6 minutes per pound if using a whole chicken. When time is up let the pressure release naturally for about 10 minutes and then move the valve to venting. Remove the lid.
• Remove the chicken and place it on a cutting board.
• Cook potatoes and carrots: Add the potatoes and carrots into Instant Pot and sprinkle with the remaining salt. Cover the pot. Make sure valve is set to sealing. Set the manual/pressure cook button to 4 minutes on high pressure. When time is up move valve to venting. Remove the lid.
• Serve: Slice the chicken and serve with the carrots and potatoes. Drizzle with juices from Instant Pot. Season with salt and pepper to taste. 

Notes/Tips

• Other vegetables you can add in with the potatoes and carrots are sweet potatoes, butternut squash cubes or green beans.
• To amp up the flavor you can brown the chicken on each side for about 2 minutes before pressure cooking. Cut down the pressure cook time by 20% if you do this step.
• I used my 6 quart Instant Pot,* you can also make this in a 3 or 8 quart pot.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• This recipe is gluten-free!

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More Instant Pot Chicken Recipes You’ll Love…

• Instant Pot Country Club Chicken
• Instant Pot Lemon Chicken Romano
• Instant Pot Olive Garden Chicken Scampi
• Instant Pot Greek Chicken Potato Bowls
• Instant Pot Smoky Mountain Casserole

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.