One of my favorite things about the Instant Pot is not having to defrost meat anymore! I now cook most meats from frozen in the Instant Pot – even a whole chicken!
You will need:
frozen whole chicken (mine was 6lbs)
2 teaspoons dill weed
2 tablespoons Italian seasoning
1 1/2 cups vegetable stock
1 tablespoon minced garlic
potatoes and carrots (enough for your family)
Click here for the video where I’ve shown you how to make this roasted chicken in the Instant Pot.
It is really so easy. Just put all the ingredients in the Instant Pot, set it for 1 hour on high on the ‘pressure cook’ setting.
While it’s cooking, I chop my potatoes and peel and chop my carrots and place them in the bottom of a roasting pan. Once it’s ready, I carefully move it into the roasting pan and then add all the juices from the bottom of the Instant Pot. I cook it in the oven at 375F for about 45 minutes.
Around 30 minutes into the final cooking, I take a few cups of the drippings from the roasting pan to make a gravy. In this case I made a roux to form the base of the gravy (which is just equal parts butter and flour whisked together to form a paste) and then I whisked that into the drippings. I did this in the Instant Pot using the saute setting.