The Instant Pot has revolutionized home cooking, making it easy to prepare tender and flavorful dishes like pot roast and whole roasted chicken with minimal effort. Whether you're looking to make a hearty pot roast or a succulent roast chicken, this guide will walk you through both recipes, complete with practical tips to ensure delicious results every time.
Cooking pot roast and whole chicken in an Instant Pot is not only fast, but it also locks in flavors that can be challenging to achieve in traditional cooking methods. The pressure cooker function tenderizes meat, infusing it with rich flavors in a fraction of the time.
1. Season and Sear the Roast:
Start by seasoning the chuck roast generously with salt and pepper. Select the “Sauté” function on the Instant Pot and heat olive oil until it’s shimmering. Sear the roast on all sides until it forms a deep, golden-brown crust, which adds richness and depth to the flavor.
2. Sauté Aromatics:
Once the roast is seared, set it aside. Add onions to the Instant Pot, stirring until they soften, then add the garlic and cook until fragrant. This enhances the flavor base of your pot roast.
3. Add the Vegetables and Seasonings:
Layer the carrots and potatoes around the pot, creating a base for the roast. Pour in the beef broth, Worcestershire sauce, thyme, and rosemary. These ingredients build a savory and hearty flavor.
4. Pressure Cook the Pot Roast:
Place the roast on top of the vegetables. Secure the Instant Pot lid, set it to “Sealing,” and cook on high pressure for about 60-70 minutes. This time allows the meat to become exceptionally tender.
5. Natural Release for Optimal Texture:
When the cooking time is up, let the pressure release naturally for 10-15 minutes before opening the lid. Natural release helps the roast retain its juiciness.
6. Optional Gravy:
After removing the roast and vegetables, use the “Sauté” function to reduce the remaining liquid, thickening it into a savory gravy by adding a cornstarch slurry if desired.
1. Season the Chicken:
Pat the chicken dry with paper towels, then rub it with olive oil or butter. Generously season the chicken with salt, pepper, garlic powder, onion powder, and smoked paprika. Place the fresh herbs and a quartered lemon inside the cavity for added flavor.
2. Sear the Chicken for Crispy Skin:
Using the “Sauté” function, sear the chicken breast-side down for a few minutes until the skin is golden brown. Flip and sear the other side for added color.
3. Add Broth and Aromatics:
Pour the chicken broth into the pot, then add the quartered onion around the chicken. This not only infuses flavor but also helps to steam the chicken, keeping it moist.
4. Pressure Cook the Chicken:
Seal the Instant Pot, set it to “Sealing,” and cook on high pressure for 6 minutes per pound (24-30 minutes for a 4-5 lb chicken). This timing ensures the chicken is fully cooked without drying out.
5. Natural Release for Juicy Chicken:
Let the pressure release naturally for at least 10 minutes before carefully releasing any remaining pressure. Natural release helps retain the chicken’s juices.
6. Optional Broil for Crispier Skin:
If you prefer a crispy skin, transfer the cooked chicken to a baking sheet and broil in the oven for 3-5 minutes.
Both pot roast and whole roasted chicken can be served immediately with their accompanying vegetables and sides like mashed potatoes or a fresh salad.
To store leftovers, separate the meat and vegetables, then refrigerate in airtight containers for up to 4 days. Both dishes reheat well, especially with a little extra broth added to keep them moist.
1. Can I use frozen meat or chicken?
Yes, but you’ll need to adjust the cooking time. For frozen roast, add an extra 10-15 minutes, and for frozen chicken, add about 5 minutes per pound.
2. How do I prevent my vegetables from becoming too soft?
Add firmer vegetables like potatoes and carrots at the beginning, but consider adding softer vegetables like mushrooms halfway through or after releasing the pressure.
3. How do I check if my pot roast or chicken is done?
For pot roast, check that it’s tender and easy to shred with a fork. For chicken, use a meat thermometer to ensure the internal temperature reaches at least 165°F.
4. Can I make gravy directly in the Instant Pot?
Yes! After removing the meat, select “Sauté” to reduce the liquid, then add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken.
Using an Instant Pot to make pot roast and roast chicken transforms classic comfort food into quick and simple dishes while preserving all the flavors and textures you love. Whether you're a busy parent, a beginner cook, or just looking for a convenient way to make hearty meals, the Instant Pot can be your best ally in the kitchen.
By following these recipes and tips, you’ll be able to make a perfect pot roast or whole roasted chicken with ease and confidence. With a little preparation and the right ingredients, you’ll have delicious meals ready to impress any crowd.
Tender and Flavorful Comfort Food in No Time
