Instant Pot Roast Chicken Featuring Richard Bosman’s spanish rub

 Instant Pot South Africa   2019-11-17  Comments General, Kid Friendly, Poultry

Using your Instant Pot to prepare a roast chicken locks in more flavour, keeps the meat moist, ensures the meat is perfectly cooked all over; and saves time. This method means a full roast chicken on your table in under an hour. 
While you let Instant Pot get on with the hard work, take the gap to prepare a range of side dishes. Think rosemary roasted potatoes, honey-glazed sweet potatoes and butternut, fresh green beans or a crunchy side salad for summery days. 

Prep Time:      
10 mins
Cook Time:
20-30 mins depending on size + 15-20 mins natural pressure release
4-6 depending on portion size

  • 1 whole chicken (900g – 1,5kg) 
  • 1 jar Richard Bosman Spanish Rub 
  • 1 onion, roughly chopped 
  • 4 cloves garlic, peeled & sliced 
  • 250ml good quality stock  
  • A drizzle of olive oil
  • 10 baby potatoes (skin on) 

Drizzle some olive oil onto the chicken and rub all over the skin. Apply a generous amount of Spanish Rub seasoning to the chicken and spread evenly on both sides.  Rub some under the skin for added flavor. 
Chop the onion coarsely and place into the inner pot along with the garlic and stock  or  sherry.  Always use a good quality stock. 
Place the baby potatoes into the liquid. Insert the stainless steel trivet and then rest the whole chicken on top. 
Secure the lid and seal the vent.  Set to Pressure Cook at High Pressure for 7 minutes per 500g.   Once the cook time is complete, allow a 20 minute Natural Release, then switch Sealing Vent down to Manually Release the remaining pressure. 
Using your mitts, carefully remove the trivet with the chicken, and place the chicken onto a roasting pan.  Add more spice if required.  Remove the potatoes from the juices (gravy left behind) with a large spoon and place around the chicken.  Insert the pan into a hot oven (200c) to brown up and crisp (approximately 10-15 minutes).  
Switch the Instant Pot back to Sauté mode and allow the juice / gravy to cook up and intensify in flavour. Add thickener if required. 
Remove the chicken and potatoes and allow to stand for 10 minutes before carving. 
Serve with your chosen side dishes and portion of Spanish rub for extra seasoning. 
Tip: a larger size chicken can be cooked, adjust the finish roasting time accordingly. 






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