Our Instant Pot Country Chicken recipe will have an entire family dinner on the table quickly and easily!
Jack and I finally jumped on the Instant Pot bandwagon this past month – and today’s easy and delicious Instant Pot Country Chicken has made us fans of this versatile kitchen appliance!
I’ll admit, we’ve been seeing all types of Instant Pot recipes online over the last year or so. But with a kitchen already full of various small appliances that handle different cooking tasks, Jack and I were reluctant to add one more.
But watch our video below and see how easy and quick it is to make this Instant Pot Country Chicken:
Our Instant Pot Country Chicken is one of those meals where you can do most of the prep ahead of time. Then, when you come home after a busy day – it takes 12 minutes to cook once your Instant Pot heats up! Your family will love this tender, juicy chicken and a variety of vegetables including new red potatoes, onions, carrots and peas – plus a flavorful creamy gravy on top.
A few cooking notes:
Like most other Instant Pot recipes – the best cooking results occur when the ingredients are placed into the pot in a specific order (the foods that take the longest to cook need to go in first), so you’ll want to follow our Instant Pot Country Chicken recipe exactly as written.
We made this Instant Pot Country Chicken in the 6-liter Instant Pot DUO Plus60. Your cooking time may vary if you are using a different model Instant Pot.
Finally, we wanted crispier chicken skin, so we placed our pressure-cooked chicken under the broiler until lightly golden brown. This step is optional if you don’t care about crispy skin.
Interested in more chicken recipes?
Click here for our 100+ Best Chicken Recipes.
PrintInstant Pot Country Chicken
5 from 2 reviews
Prep Time: 30 minutes
Cook Time: 37 minutes
Total Time: 1 hour 7 minutes
Yield: 4 servings
- 3 pounds bone-in, skin-on chicken pieces (any combination)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup chicken stock
- ½ teaspoon gravy seasoning, such as Kitchen Bouquet
- ¾ pound baby new red potatoes, cut in half
- 1 celery stalk cut into quarters
- 1 pound carrots, peeled and cut into large pieces on the bias (about three pieces per carrot)
- ¾ pound boiler onions trimmed and peeled
- 4 sprigs fresh flat leaf parsley
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 ½ cups frozen green peas, thawed
- 3 tablespoons melted butter
- 5 tablespoons all-purpose flour