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Wednesday, January 25, 2017

Lemon Pepper Whole Pressure Cooker Chicken & Potatoes [One Pot meal]

Lemon Pepper Whole Pressure Cooker Chicken & Potatoes

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I LOVE making Whole Chicken in my Instant Pot Pressure Cooker!

I previously posted making a Whole Chicken in my Pressure Cooker using a Bundt Pan - I am TELLING YOU, the bundt pan is SO clutch. Is it NECESSARY? No. But it is GENIUS? Yes. 

This One Pot Chicken and Potatoes is the same concept as my previous recipe for Whole Pressure Cooker Bundt Pan Chicken - but this time, I added potatoes to make a complete meal and it worked PERFECTLY!

There are 2 secrets to my Whole Pressure Cooker Chicken:

1. A Bundt Pan

2. Compound Butter

The Bundt Pan allows the chicken to keep its shape, and it also allows you to capture the juices rather than them running into your cooking liquid at the bottom of your pressure cooker. Capturing the juices makes for a KILLER gravy.

The Compound Butter allows the chicken to stay incredibly moist and gives it so much flavor - compound butters are full of seasonings of your choice. You can really add anything you want to softened butter, mix it up, and call it compound - compound will flavor!

For this recipe, I use my Lemon Pepper Compound Butter. I also love my Citrus Herb Compound Butter!

Lemon Pepper Whole Pressure Cooker Chicken & Potatoes
[One Pot Meal]


4.5-5 lb. Whole Roaster Chicken, thawed, cleaned & giblets removed
5-6 medium Idaho potatoes
Salt & Pepper, to taste
1 1/2 cups water

Essential Tools

Pressure Cooker, I have the 6 qt IP-60DUO 7-in-1 Instant Pot
6 cup Bundt Pan, I have the Nordic Ware 6 cup Bundt Pan - Perfect for the Instant Pot!
Short trivet, like this 6 inch round baking rack
Tongs, I like these Oxo Good Grip tongs
Aluminum Foil, small square


Remove Chicken from packaging, and inspect for any feathers; they should be easy to remove if any remain. Trim some excess fatty skin, if desired.

Place small square of foil over hole in Bundt pan.

Prepare potatoes - clean and cut in half lengthwise.

Prepare chicken, and dry the skin as best as you can with paper towels. Place chicken in bundt pan, placing hole of chicken around foiled center of bundt pan.

Rub 2-3 T Lemon Pepper compound butter all over chicken and let some fall inside chicken, and under the skin… everywhere you can get it.
Sprinkle on a little salt and pepper (I use about 1/4 t of each)

Pour 1 1/2 cups water in bottom of pressure cooker insert, then place trivet over water. Place bundt pan with chicken in pressure cooker on top of trivet.

Spread remaining Lemon Pepper compound butter on cut potatoes. Scatter them around chicken in your pressure cooker pot.

From lemon you zested and juiced for butter, squeeze remaining juice over chicken and potatoes and stuff the chicken with the lemon peels.

Close lid of pressure cooker, close vent knob and choose High Pressure cooking option. Adjust cook time to 6 minutes per pound of chicken - I used a 4.5 lb chicken, so I set my cook time to 26 minutes.

For Instant pot, close lid and turn vent knob to “Sealing”, press Manual button, then use “+/-“ buttons to adjust cook time to 26 minutes.

When cook time is complete, allow pressure cooker to naturally release pressure (NPR) for 15 minutes - quickly release any remaining pressure (QPR). 

For Instant Pot, to QPR, turn vent knob to “Venting” position.

Open lid of pressure cooker.

Prepare a baking sheet with foil.

Use tongs to carefully remove potatoes, and place on foil skin side up.

Carefully remove chicken and place it on baking sheet breast side up.

Place chicken and potatoes in oven under broiler for 5-10 minutes to crisp skin of chicken and potatoes. Look at the beauty - Yum!

Carve that juicy, scrumptious chicken.

Serve with potatoes - they will have the wonderful lemon pepper flavor and will be cooking to tender perfections.

Add some quick steamed green veggies or a salad on the side, if desired.

DO NOT FORGET about the amazing juice you captured in your bundt pan!

Carefully remove bundt pan from pressure cooker insert - this juice is MAGICAL.

Use as a simple drizzle over chicken and potatoes, thicken with slurry of 1-2 T cornstarch plus 1-2 T water over medium heat in sauce pan if desired, or just reserve the liquid for cooking soup, rice, etc!

When chilled, just look at this cooking juice — it turns into an amazing, gelatinous broth.

Lemon Pepper Whole Pressure Cooker Chicken & Potatoes
[One Pot Meal]

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