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Are you looking for good Instant Pot Recipes? This Whole Chicken with Vegetables Electric Pressure Cooker Recipe is perfect for beginners or seasoned Instant Pot lovers!
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Do you have an instant pot or other electric pressure cooker? We do and we love them! Folks ask me all the time if we can provide more Instant Pot or other Electric Pressure Cooker Recipes on the site and we are slowly adding them as we test them out. Here is a list of the electric pressure cooker recipeswe have on the site so far.
NOTE: If you do not have an electric pressure cooker, here is a list of great whole chicken recipes for your slow cooker.
Note: Scroll to the bottom for a printable version of this recipe
Table of Contents
Whole Chicken with Vegetables Ingredients
- 5-6 lb Whole Chicken
- Steak Seasoning – To Taste
- 1 lb baby potatoes
- 8 carrots- peeled and cut into pieces
- 6 stalks celery- cut into pieces
- 2 onions- cut into pieces
- 1 Cup Chicken Broth
- ½ Cup Cooking Sherry (or additional broth)
- Fresh Rosemary
- Salt and Pepper
How to Make a Whole Chicken with Vegetables in an Electric Pressure Cooker
- Pour broth and sherry into your electric pressure cooker.
- Add onion, potatoes, carrots and celery.
- Season with salt and pepper.
- Season both sides of chicken with steak seasoning and place on top of veggies.
- Place rosemary on top of chicken and seal the lid.
- Cook at high pressure on manual for 35 minutes. Do not let the warming feature kick on.
- Quick release and remove from heat immediately.
Instant Pot Recipe Chicken with Vegetables Notes
- We LOVE having electric pressure cookers on hand for those days we forget to put the slow cooker on in the morning. Yes, even we have THOSE kinds of days.
- We have only tested this Whole Chicken with Vegetables- Electric Pressure Cooker Recipe with a whole chicken. I am sure you could use a pack of legs or thighs butI haven’t tried it yet. We love the ease and cost savings of cooking the whole bird.
- If you are using an 8-quart Instant Pot, you may need to use a half cup more liquid to make sure your Instant Pot will come up to pressure.
- You can find more electric pressure cooker recipes here:Electric Pressure Cooker Recipes
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in ourAmazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes shouldalways be tested first in your own electric pressure cooker and time adjusted as needed.
Whole Chicken with Vegetables- Electric Pressure Cooker
Are you looking for good Instant Pot Recipes? This Whole Chicken with Vegetables Electric Pressure Cooker Recipe is perfect for beginners or seasoned Instant Pot lovers!
5 from 11 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 6
Author: Cris
Ingredients
- 5 lb Whole Chicken
- Steak Seasoning – To Taste
- 1 lb baby potatoes
- 8 carrots peeled and cut into pieces
- 6 ribs celery cut into pieces
- 2 onions cut into pieces
- 1 Cup Chicken Broth
- 1/2 Cup Cooking Sherry or additional broth
- Fresh Rosemary
- Salt and Pepper
Instructions
Pour broth and sherry into yourelectric pressure cooker.
Add onion, potatoes, carrots and celery.
Season with salt and pepper.
Season both sides of chicken with steak seasoning and place on top of veggies.
Place rosemary on top of chicken and seal the lid.
Cook at high pressure on manual for 35 minutes. Do not let the warming feature kick on.
Quick release and remove from heat immediately.
Notes
- We LOVE having electric pressure cookers on hand for those days we forget to put the slow cooker on in the morning. Yes, even we have THOSE kinds of days.
- We have only tested this Whole Chicken with Vegetables- Electric Pressure Cooker Recipe with a whole chicken. I am sure you could use a pack of legs or thighs butI haven’t tried it yet. We love the ease and cost savings of cooking the whole bird.
- You can find more electric pressure cooker recipes here:Electric Pressure Cooker Recipes
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in ourAmazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish.
- Finally, all electric pressure cookers cook differently, so cooking times are always a basic guideline. Recipes shouldalways be tested first in your own electric pressure cooker and time adjusted as needed.
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
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Reader Interactions
Comments
Deb says I suggest you first brown the chicken in hot oil (coconut or olive oil), starting with the breast and flipping around to the skin nicely browned before proceeding with step 1 of the recipe. This adds an extra layer of flavor and makes the chicken look better. When you add the broth & Sherry (or white wine like I used), scrape up any pieces stuck to the bottom to prevent your IP from shutting down.
Reply
- Annie says
How much more time would you add if the chicken is frozen?
Reply
- Cris says
Hi Annie-
I couldn’t say because I haven’t tested it. If you do, I’d love to know how it goes.
- Cynthia says
Tried this, maybe it shouldn’t have been my first IP recipe.
The chicken should be thawed. It takes way longer otherwise.
Test the chicken temperature before removing from the IP, and be ready to put it back in if the meat is still pink when you try to cut off the legs.
Put a layer of vegetables in, then the chicken, then the rest of the vegetables around the chicken so the lid can go on.Reply
- Cris says
Hi Cynthia-
So sorry you had trouble with the recipe. This recipe is definitely for a thawed whole chicken, NOT frozen. Unless we indicate that something is frozen, always assume that it is thawed. Pressure cookers are great for cooking frozen foods, however, cooking times will always be longer for frozen meats and poultry than it will be for thawed.Thanks for stopping by to let us know how it worked for you. We hope you have a better experience the next time you give it a try. Electric pressure cookers have a bit of a learning curve but they are great once you get the hang of them.
- Mary C Prater says
I did quick release and my chicken was amazingly tender and juicy! Also, I forgot the cup of liquid and it had plenty of liquid on the bottom. I used quick release and threw it in the broiler for a few minutes. Everyone loved it! Thanks.Reply
- Cris says
Hi Mary! So glad you enjoyed it!! Love that broiler method. Thanks so much for stopping by to let us know how much you enjoyed it.
- Min says
Could you please tell me whether you used a 6 quart pressure cooker or an 8 quart one for this recipe? This is exactly the sort of recipe that I would like to be able to make, and I’m trying to decide what size cooker to buy!
Reply
- Cris says
Hi Min-We used a 6 quart. Enjoy!
- Min says
Thank you! Can’t wait to try it!
- Bliss says
Made this tonight with gravy right in the pot, delish!Reply
- Miz Helen says
I don’t have an electric Pressure Cooker, but I do use my old one that I would not be without. This Chicken and Vegetables looks delicious on this cold winter day! Hope you have a very special week and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz HelenReply
- Barbara Battibulli says
The InstantPot has a ‘poultry’ setting, which is 25 mins. I cooked a 5 lb. + whole chicken using the 25 minute poultry setting and I though it was a bit overcooked. However, I didn’t cook the veggies with it, so maybe that’s what makes the difference in time. I pressure cooked carrots and potatoes. Then added the chicken back into the pot and slow cooked everything for awhile. Only problem was the potatoes got too mushy, so I have to figure that one out; One tip I just read somewhere is NEVER ‘quick release’ meat – of any kind. It loses moisture that way. Always let the meat come down naturally.Reply
- Amanda says
Thank you for the tip on never quick releasing pressure on meats & doing allowing the pressure to release naturally. It is true that the meat stays more moist/juicy if it’s release date naturally.
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