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

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!

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.

Get a daily Instant Pot recipe delivered to your email!
Print
Pot Roast Chicken (Instant Pot Recipe)
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Description
Seasoned chicken pieces, carrots, onions and red potatoes all cooked together in your Instant Pot.
Ingredients
- 1 cup chicken broth
- 1/2 tsp lemon zest
- 1 bay leaf
- 1 medium onion, quartered
- 2 cloves of garlic, peeled
- 1 1/2 pounds of chicken pieces (you can use breasts, thighs, bone-in chicken, whole chicken, etc.)
- 1 tsp kosher salt, divided
- 1/4 tsp black pepper
- 1/2 tsp dried parsley
- 1/4 tsp dried rosemary leaves
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 4 carrots, peeled and cut into chunks
- 1 1/2 pounds red potatoes, quartered
Instructions
- Pour broth into Instant Pot. Add in lemon zest, 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.
- 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.
- 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.
- Slice the chicken and serve with the carrots and potatoes. Drizzle with juices from Instant Pot. Season with salt and pepper to taste.
- Category: Chicken
- Method: Instant Pot

Stay in touch!
- Sign up to receive daily Instant Pot recipes (it’s FREE)
- Join the 365 Days of Instant Pot Recipes Facebook group
- Subscribe to my YouTube channel
- Buy the 365 Days of Pressure Cooking Cookbook
*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.
I don’t think I will ever use another website to find Instant Pot recipes. I have purchased an Instant Pot before and then returned it because it was so annoying to find recipes I was looking for that were easy or that I liked. Your website makes it so easy to filter the recipes to the type of food I want to cook and that are easy. I am almost ready for another purchase of an Instant Pot.
Thank you for having everything on your website to make Instant Pot cooking easy.
★★★★★
This was so nice to hear! Thank you for taking the time to write it down. I really appreciate it.
Can this be done in a crock pot?
yes I believe it would work well. Add all ingredients into slow cooker and cover. Cook on low for 4-6 hours
Excellent. The seasonings were spot on. Next time I’ll know to cut the russet potatoes into 8th’s instead of 6th’s. I froze the remining broth for a start to making a delicious soup.
★★★★★
Good idea to freeze the broth!