Instant Pot® Rosemary Chicken with Gravy
By: McCormick Kitchens
Made With:
Whole chicken is cooked in the Instant Pot® with McCormick® Garlic and Onion, Black Pepper and Sea Salt All Purpose Seasoning, Paprika and Whole Rosemary Leaves for a simple, flavorful meal. A rich gravy is made from the pan juices right in the same pot.
Whole chicken is cooked in the Instant Pot® with McCormick® Garlic and Onion, Black Pepper and Sea Salt All Purpose Seasoning, Paprika and Whole Rosemary Leaves for a simple, flavorful meal. A rich gravy is made from the pan juices right in the same pot.
Key products
Instructions
Instructions
- Mix 2 tablespoons of the oil, water, All Purpose Seasoning, paprika and rosemary in a small bowl. Brush mixture on all sides of chicken.
- Heat remaining oil in Instant Pot on SAUTE setting. Place chicken, breast-side down, in pot. Cook 3 minutes or until browned. Turn chicken and cook 3 minutes longer, until browned on both sides. Carefully remove chicken from pot.
- Add stock to pot, stirring to remove brown bits from bottom. Insert metal cooking rack. Place chicken breast side up on rack. Close lid. Set Valve to Seal.
- Select PRESSURE COOK (MANUAL); cook 25 minutes on HIGH PRESSURE. When done, allow pressure to release naturally. Open lid once pressure inside the pot is completely released. (Check manufacturer's manual for safe operating instructions.) (Internal temperature of chicken should be at least 165°F. If chicken is not cooked through, Seal Pressure Valve, and cook 3 to 5 minutes longer on HIGH PRESSURE or until chicken is cooked through.) Remove chicken from pot. Leave drippings in pot. Allow chicken to rest 5 to 10 minutes before carving.
- Meanwhile, mix corn starch and water in a small bowl until well blended. Stir mixture into drippings. Cook on SAUTE function until gravy comes to a boil, stirring frequently. Set to WARM function; simmer 5 minutes or until thickened, stirring occasionally. (Gravy will thicken upon standing). Serve gravy with chicken.
