So we’ve cooked a whole chicken in the Instant Pot. And it turned out fabulous! Everyone who has had our Mary Had a Lot of Lamb knows how great it is on chicken too! And I’m sure we’ve posted a recipe where we smother it on a whole chicken - but this time we used the instant pot. Because we love our instant pot. Especially since the lovely little Rex joined our world. The chicken is cooked with our spice blend but the real flavour bomb is the creamy sauce we make at the end.
1 Whole Chicken
2 tbsp Olive Oil
1 Onion, diced
5 Garlic Cloves, minced
3 tbsp Mary Had a Lot of Lamb
1/2 cup White Wine
1 cup Chicken Stock
2 tbsp butter
Juice of half a lemon
1 tbsp corn starch
Salt and pepper
Starting with the sauté function on your Instant Pot, add your olive oil. Season your chicken with salt and pepper on both sides. When the oil is hot, sear the whole chicken on both sides until nicely browned.
Move the chicken to a plate while you now proceed to soften up your onions in the now empty pot. After a couple minutes add your garlic and Mary Had a Lot of Lamb spice blend and cook, stirring frequently, for another 30 seconds.
Pour in the white wine and chicken stock and stir to combine. Lay your chicken, breast side up, in the pot and close the lid. Using the manual setting, set it to high pressure for 25 minutes.
Once that has finished, release the pressure and open the lid when complete. Carefully remove the chicken from the pot and set aside on a cutting board with tin foil lightly tented over it.
Turn the sauté function back on and bring to a simmer. In a small cup, add 1 tbsp water to the corn starch to make a slurry and while stirring add it to the pot, a little at a time until you have reached the thickness you desire. Turn off heat and add the butter and lemon juice. Season with salt and pepper to taste.
Cut up you chicken into portioned peices and arrange in serving platter. Pour your sauce over top of the chicken and serve. Any extra sauce, place on the table for extra dipping!