Instant Pot Whole Chicken Dinner

A Whole Chicken Dinner with everything made in one Pot!  

The cooked stuffed chicken.

A stuffed chicken with sides of potatoes and broccoli in cheese sauce ready before you know it! 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing that I did was to prepare the stuffing.  I turned the Instant Pot to Saute Less for 5 minutes and added some margarine, diced onions and diced celery.

Sauteeing the vegetables.

Once the onions and celery had softened I added in some chicken broth, sage, poultry seasoning, salt and pepper.

Add broth and spices to the butter and chopped vegetables.

I poured this mixture over a half loaf of gluten free bread that I had broken up while the vegetables were cooking.

 

I stirred to make sure all the bread was moistened.

Next I rinsed the chicken with cold water and patted it dry with some paper towels.

Then I stuffed the cavity with the bread mixture I had prepared.

Next I turned the Instant Pot back on to the Saute function and added more olive oil and some basil.  I put the chicken in to brown.

I flipped the chicken over carefully to brown the other side.

After browning I removed the chicken to a plate.  I  added in some water and almond milk to deglaze the Pot.  Make sure to scrape all the brown bits from the bottom of the Pot.

Once I had deglazed the Pot I added the trivet and returned the chicken to the Pot.

Then I cut up half a dozen potatoes and placed them around the chicken.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 27 minutes.

While the chicken was cooking I cut up two heads of broccoli.

Once the Instant Pot was done cooking, I let it do a Natural Release for 10 minutes before turning the steam release handle to the venting position to finish with a Quick Release.

I removed the chicken to a baking sheet and placed it under the broiler to brown for a few minutes.

I transferred the potatoes to a serving dish and covered them.

Then I added some corn starch mixed with water and shredded marble cheese to the liquid in the pot and returned it to the Saute function once again.

Finally, after the sauce began to form and thicken I threw in the cut up broccoli to cook, stirring occasionally.

I removed the chicken from the oven and used a large spoon to take out the stuffing.

Once the broccoli is cooked, slice the chicken and serve your chicken dinner with all the fixings!  

Instant Pot Whole Chicken Dinner is a gourmet meal prepared in one Pot.  To finish off this meal you might prepare packaged gravy on the stove top or in the microwave.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Instant Pot Whole Chicken Dinner is a complete one pot meal. This stuffed chicken and sides of broccoli and potatoes are all cooked in the pressure cooker.

More Tasty Instant Pot Chicken Recipes You’ll Love…

Yield: 4

Instant Pot Whole Chicken Dinner

A Whole Chicken Dinner with everything made in one Pot!  A stuffed chicken with sides of potatoes and broccoli in cheese sauce ready before you know it! 

A Whole Chicken Dinner with everything made in one Pot!  A stuffed chicken with sides of potatoes and broccoli in cheese sauce ready before you know it! 

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • Stuffing:
  • 1/2 loaf gluten free bread
  • 1/4 cup margarine
  • 1/2 yellow onion diced
  • 1/2 cup celery diced (optional)
  • 1/2 cup chicken broth
  • 1 1/2 tsp sage
  • 1 tsp poultry seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Chicken:
  • 4 lb whole chicken
  • 2 tbsp olive oil
  • 1 tsp basil
  • 1 cup water
  • 10 oz milk
  • After cooking:
  • 2 heads broccoli
  • 2 cups shredded marble cheese
  • 1 tbsp corn starch
  • 1 tbsp water

Instructions

  1. Break up the bread for stuffing into a mixing bowl.
  2. Turn the Instant Pot to Saute Less for 5 minutes and add the margarine, diced celery and diced onion.
  3. Prepare the chicken broth and add the sage, poultry seasoning, salt and pepper to the broth.
  4. Once celery and onion have softened add the broth mixture to the Pot to deglaze. This means that you scrape any brown bits from the bottom of the Pot.
  5. Pour the broth mixture over the bread in the mixing bowl.
  6. Stir until all the bread is moistened.
  7. Wash the chicken and pat it dry with paper towels.
  8. Stuff the cavity with the bread.
  9. Add the olive oil to the Instant Pot and sprinkle in the basil.
  10. Turn the Instant Pot to Saute Less for 5 minutes and brown both sides of the chicken.
  11. Once browned remove the chicken from the Pot and add the water and almond milk to deglaze the Pot.
  12. Place the trivet in the Pot and place the chicken on it.
  13. Cut up half a dozen potatoes and place them around the chicken in the Pot.
  14. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 27 minutes.
  15. While the chicken is cooking cut up the broccoli.
  16. Once the Instant Pot is done cooking, allow the Pot to do a Natural Release for 10 minutes before turning the steam release handle to the venting position to finish with a Quick Release.
  17. Remove the lid and transfer the chicken to a baking pan.
  18. Place the chicken under the broiler for a few minutes to brown.
  19. Transfer the potatoes to a serving dish and cover.
  20. Mix the water and corn starch together. Turn the Instant Pot back on to the Saute function and add the corn starch and shredded marble cheese to the liquid in the Pot.
  21. Add the broccoli to the Pot to cook.
  22. Prepare some packaged gravy in the microwave or on stove top if you wish to have gravy.
  23. Once broccoli is cooked, slice chicken and serve.

Notes

*This recipe was tested in an 8 quart Instant Pot Duo.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 1557Total Fat: 101gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 59gCholesterol: 462mgSodium: 1233mgCarbohydrates: 12gFiber: 1gSugar: 2gProtein: 143g

 

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