Chicken Instant Pot Roast

Here's another dinner roast. As mentioned before, a lot of these seem to be very similar recipes. They often use the same seasonings, but they're good ones, so I guess that makes sense. 

Because the Instant Pot has a size limit, there aren't very many vegetables added in this variation of chicken pot roast. That's too bad, because I love the vegetable part of the dish. However, if you're just planning on serving two people, and then you use the remaining chicken and broth to make a pot of soup, it's the perfect recipe to use.

Chicken Instant Pot Roast

• one whole chicken
• 1/2 lemon
• 2 springs rosemary
• 2 teaspoons olive oil
• 1 potato, scrubbed and halved
• 1/2 cup chopped onion
• 1 stalk celery, cut in 3 pieces
• 1 carrot, quartered
• 2 cloves garlic, sliced
• 1 cup chicken broth
• 1 tablespoon chopped fresh parsley, for garnish

Turn Instant Pot onto the saute setting. Season a whole chicken with salt and pepper, and place lemon and rosemary in its cavity. When pot is hot, add olive oil, then sear chicken on each side; remove.

Place potato, onion, celery, carrots and garlic inside the pan and cook for two inutes, then add broth. Return the chicken to the pot and seal the lid. Set it to cook at high pressure for 25 minutes. Let release naturally for 30 minutes, then remove chicken. Slice and serve with the vegetables, garnishing with the parsley.