Instant Pot- Roast Chicken in Minutes

 In Uncategorised

Sunday roasts are a South African classic, but the hassle of roasting a chicken for 2 hours and slaving away in the kitchen while guests are having fun outside can make us skip the whole endeavour. Not anymore! With the Instant Pot, you can have your roast chicken ready for guests in under an hour! 

The Instant Pot is an @home favourite and what could be a better mix than with the @home exclusive Spanish Rub by Richard Bosman? We can’t think of one!  

Follow the recipe below for a juicy, perfectly cooked chicken every time! 

Instant Pot Roast Chicken 

Featuring Richard Bosman’s Spanish Spice Rub

Prep time: 10 min 

Cook time: 20-30 min, plus 20 minutes natural release 

Serves 4-6 depending on portion size 

Ingredients

1 whole Chicken 

1 jar Richard Bosman Spanish Rub (purchase from @home)

1 onion, roughly chopped 

4 cloves garlic, peeled 

20ml good quality stock 

A drizzle of olive oil 

10 baby potatoes (skin on) 

Method

Drizzle some olive oil onto the chicken and rub all over the skin. Apply a generous amount of Spanish Rub seasoning onto the chicken and spread evenly on both sides.  

Rub some under the skin for added flavour. 
 

Chop the onion coarsely and place into the inner pot along with the stock. Always use a good quality stock. 

Place baby potatoes into the water. Insert the stainless-steel trivet and then rest the whole chicken on top. 

Secure the lid and seal the vent. Set to Pressure Cook at High Pressure for 6 minutes per 500g. Once the cooking time is complete, allow a 15-minute Natural Release, then switch Sealing Vent down to Manually Release the remaining pressure. 
 

Using your mitts, carefully remove the trivet with the chicken, and place the chicken onto a roasting pan. Add more spice if required. Remove the potatoes from the juices (gravy left behind) with a large spoon and place around the chicken. Insert the pan into a hot oven (200c) to brown up and crisp (approximately 10-15 minutes). Turn the chicken halfway through to brown both sides. 

Switch the Instant Pot back to Sauté mode and allow the juice/gravy to cook up and intensify in flavour. Add thickener if required. 

Remove the chicken and potatoes and allow to stand for 10 minutes before carving. 

Serve with your chosen side dishes and portion of Spanish rub for extra seasoning. 

Tip: a larger size chicken can be cooked, adjust the finish roasting time accordingly. 

Recent Posts
Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt