Instant Pot® roast chicken

4 servings Preparation: 10 mins, Cooking: 45 mins By Ilse Kleinsmidt
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Ingredients (7)

1 whole chicken
1 Spanish rub seasoning
1 onion — roughly chopped
4 garlic cloves — peeled and sliced
250 ml stock
olive oil — for drizzling
10 baby potatoes — skin on
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Drizzle some olive oil onto the chicken and rub all over the skin. Apply a generous amount of the Spanish rub to 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 garlic and stock or sherry. Always use a good-quality stock.

Place the 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 7 minutes per 500g. Once the cook time is complete, allow a 20 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 (200⁰C) to brown up and crisp (approximately 10-15 minutes).

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.

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