Whole Roast Chicken in the Instant Pot

Initially I was skeptical that I would use my Instant Pot. I was worried it would be another kitchen tool that got put on the shelf and was rarely used. I am glad to report that that hasn't happened. 

I love the ease of using the Instant Pot. Throw everything in, cook, only one pot to clean up. Like the slow cooker, but faster. (In fact, the Instant Pot has a slow cooker setting as well!)

This whole roast chicken was done in just under an hour and was wonderfully moist and flavorful. The skin doesn't get crispy as it would in the oven but that was the only thing different than a "usual" roast chicken. 

Whole Roast Chicken in the Instant Pot

Ingredients

 3.5 to 4 lb chicken

half an onion, coarsely chopped

3 cloves garlic, smashed

1 lemon, quartered

1 tsp salt

1 tsp pepper

1 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp paprika

1 tsp thyme

dash of cayenne pepper

1 cup chicken broth 

Directions

Stuff the chicken with the onion, garlic, and lemon.

In a small bowl mix together the spices. Sprinkle the spices over the bottom of the chicken, turn chicken over, and sprinkle on top of the chicken as well. 

Pour the chicken broth into the bottom of the Instant Pot. Place the metal rack that comes with the pot on the bottom. Set the chicken, breast side up, on top.

Close lid and cook on high for 30 minutes. (It is recommended 6 minutes per lb of chicken but I found my chicken needed a bit more time to be fully cooked.) Do a slow release for 20 minutes after the initial 30 minute cook time. 

Check with a thermometer to ensure your chicken is cooked through. If not, you can place the lid back on and cook for a few minutes longer. 

Let sit on a cutting board for a few minutes to rest, and then carve. 

Serve with your favorite sides. 

Remember it does take about 10 or so minutes for the Instant Pot to come up to pressure so add that to your cooking time as well. I think from start to finish this took just under an hour. 

You don't have to add chicken broth, you can use water if you prefer. I think the chicken broth adds more flavor though. 

We're sharing over at Carole's Chatter. Pop over and say Hi! 

InstaPot Split Pea Soup

Sue and I shared our Crock Pot Split Pea Soup recipe (HERE)  and it turned into a family favorite. 

It just made sense when Sue bought me an InstaPot this year for our birthday to try it in the new machine. It's basically the exact same recipe with a few slight adjustments to fit the new cooking method. In the pressure cooker you go from start to finish in under 40 minutes. 

I usually use green split peas but our local grocery store was out so I used yellow split peas. It actually is a much prettier color than the green. The taste is the same though, in case you were wondering. 

InstaPot Split Pea Soup

Ingredients

3 Tbsp butter

1 onion, diced

2 celery stalks, diced

3 medium carrots, diced

2 cloves garlic, minced

1 ham bone

1 lb split peas, rinsed

6 cups chicken broth

1/2 tsp thyme

2 bay leaves

salt & pepper

Directions

Turn InstaPot to saute. Melt the butter and saute the onion, celery, carrots, and garlic for about 5 minutes - until vegetables soften. 

Add in the ham bone, split peas, chicken broth, thyme, bay leaves, and salt & pepper. 

Cover the InstaPot and set to manual high for 17 minutes. 

When complete, allow pressure to release naturally for 10 minutes.

Remove ham bone from the pot and cut off any ham from the bone.

I like to then take a hand blender and puree the soup for a few seconds. You want to leave some chunks so a few pulses in the soup should do the trick. (You don't have to do this, I just like the texture better.) Now place the ham back into the soup and discard the bone.

Serve hot with a little hot sauce, if desired.

Remember to save your ham bone from the next big dinner so you can make a batch of this! It freezes very well too so no need to worry about making too much. 

My favorite way to eat it? With soooo many crackers, of course. 

Split pea soup is hearty and healthy and delicious and inexpensive. It's also a great recipe to introduce you to cooking in an InstaPot. 

The perfect cold weather meal!

Instant Pot Meatloaf and Mashed Potatoes

This July Sue got me an Instant Pot for my birthday. I'd wanted one for some time but, as I get scolded for always buying the latest kitchen doo-dads, I did not get one. 

An Instant Pot, for those of you who are not aware, is a pressure cooker. Okay... not only is it a pressure cooker... it works as a slow cooker, rice cooker, cake cooker, egg cooker, food warmer, steamer, aaaand you can saute in it. 

No... this is not an ad for the Instant Pot. I just like kitchen gadgets that have multiple uses. Do I get sucked in to the latest fads in kitchen gear? Why yes, yes I do. Thanks for asking.

I have to say though pressure cookers have been around for a looooong time so it's not like it's a new thing. They are much safer to use now, which is a big plus.

If we are being totally honest here.... I'm still super nervous to use my Instant Pot. I saw all those picture on the Internet of what can go wrong with a pressure cooker. When I have to release the the pressure valve I hold my breath and still jump when it hisses. 

Totally worth the 10 seconds of anxiety though. Meals like this meatloaf and mashed potato go from start to finish in less than an hour and only dirty one pot. I'd call that a win.

Instant Pot Meatloaf and Mashed Potatoes

Ingredients

Potatoes

2 lbs potatoes, peeled & quartered

2 cups chicken broth

1/2 cup herbed cream cheese

1/4 cup milk

salt & pepper

Meatloaf

1 lb ground beef

1/2 onion, diced

1 tsp garlic powder

1 tsp onion powder

salt & pepper

3 cloves garlic, minced

1 egg

1/4 cup bread crumbs

2 Tbsp Thai sweet chili sauce

1 Tbsp Worcestershire sauce

3 Tbsp ketchup

Directions

Place the potato chunks in the bottom of the Instant pot. Add in the chicken broth. Place the wire rack that comes with the Instant Pot on top of the potatoes.

Prepare meatloaf - in a mixing bowl, mix together the meatloaf ingredients - except for the ketchup. 

Take a piece of tinfoil and form it into a "bowl" shape that will fit inside the Instant Pot. 

Form your meatloaf into a large loaf/ball shape that will fit in the tinfoil. Place inside the Instant Pot, on top of the wire rack on the potatoes. Brush the top of the meatloaf with the ketchup. 

Place the lid on the Instant pot. Use the manual setting on high. Set for 20 minutes. 

It takes about 15 minutes to come up to pressure so the total time in the pot will be about 35 or so minutes. When done, do a quick release.

Carefully remove the meatloaf from the pot. (If desired, you can brush the meatloaf with a bit more ketchup and place under the broiler of your oven to brown the top. I don't ever do this, but it is an option!)

Drain off any excess liquid from the potatoes. 

Add in the herbed cream cheese, milk, and salt & pepper. Mash directly in the Instant Pot until creamy.

Serve with gravy, if desired.

Super easy, am I right?

You can pretty much use any meatloaf recipe you like, stuff it with cheese, go nuts! I like to use chicken broth in the potatoes for extra flavor but you can certainly just use water if you like. And when you mash the potatoes you can use sour cream in place of cream cheese if you prefer. 

You can also NOT mash the potatoes if you prefer. Throw in some carrot chunks with the potato and then serve the potatoes and carrots with your meatloaf as chunks, not mashed. 

I'm starting to get braver with the Instant Pot so will try to come up with some more recipes to share. 

What are your favorite Instant Pot recipes?