Instant Pot Whole Chicken

This was after putting it in the oven, under the broiler for a few minutes.

Ever since I got my instant pot, I’ve wondered if I could cook a whole chicken – yes, yes, I can!

It isn’t a recipe, really, you can season your chicken however you want to – but, I used a couple bay leaves, butter, salt, pepper and garlic powder on mine. My chicken was 6 pounds, give or take. I added 1.5 cups of water in the bottom of the instant pot insert, then placed the trivet in – finally adding the chicken and the seasonings.

I set the pot to ‘poultry’, high pressure and 1 hour. When it was done, I allowed it to do natural release.

The chicken was just pulling away from the bone!

I also ended up with a little over 5 cups of broth from the cooking process. This came in handy for me, since I was making chicken and dumplins from this!

To crisp up the skin, I put it in my oven, on broil for just a few minutes. I was actually just going to pull the chicken off and make dumplins, so that was totally unnecessary, but certainly a step worth taking to make your chicken ‘prettier’. You should probably also tie up the legs, as it gets VERY tender in the instant pot.

I can honestly say, I’ve never had a store bought rotisserie chicken that tasted any better. Looked better, yeah, my chicken isn’t winning any beauty contests – but I think it would hold it’s own in a taste contest!

Easy Chicken and Rice Casserole

I was looking for something easy to make tonight – and I knew I wanted to use chicken. So, I decided to make an easy chicken and rice casserole – that I could just throw together, put in the oven and forget about it (for the most part). Is it just me or should a casserole be comfort food? Maybe it is because I love casseroles, but I tend to associate them with comfort food. After a night of not sleeping well, and feeling poorly as a result of that, comfort food sounded just like what I needed.

Comfort food, at least in my house, tends to be creamy! And, what could make a casserole more creamy than Campbell’s ‘cream of whatever’ soup? For this recipe, I decided to use a cream of chicken and a cream of celery. To that, I added some celery, carrots and onion – to go with the rice and chicken.

As far as seasonings, I used salt, pepper, garlic powder, paprika and umami seasoning.

For the chicken, I used my instant pot to cook it (in 1 cup of stock, which I also added to the casserole). I cooked 2 very large chicken breasts, from frozen in 20 minutes – and used my hand mixer to shred it. I’ve blogged about this before – and, I still stand by the fact that I’ll never do shredded chicken any other way!

I chose to make the casserole in my large dutch oven. Once all the vegetables were chopped and the chicken was shredded, I just dumped everything into the dutch oven.

And stirred… Yes, it is really that simple! Dump the ingredients and stir!

I then put the lid on, and put the dutch oven in a 400 degree oven for 45 minutes. After 45 minutes, I removed it from the oven, uncovered, topped with bread crumbs. You don’t want to add the bread crumbs until some of the liquid from the casserole have been absorbed – otherwise, it will just get mushy, instead of adding a little crispiness to the top of the casserole.

And back into the oven it went, uncovered – for another 20 minutes.

There are vegetables in the casserole, but if you want – you can serve alongside another vegetable or side. I had some field peas with mine.

Easy Chicken and Rice Casserole

2 – 3 large chicken breasts, cooked and shredded (along with stock from cooking the chicken breasts)
2 1/2 cups rice
1 can cream of chicken soup
1 can cream of celery (or mushroom) soup
2 1/2 ‘cans’ (using soup can to measure) chicken stock
1 stalk celery, chopped
2 carrots, chopped
1 onion, diced
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
3/4 tsp paprika
2 tsp Umami seasoning
2/3 cup panko bread crumbs

  • In a large dutch oven, mix all ingredients (yes, it is really that easy – dump it all in!)
  • Cover dutch oven and cook for 45 minutes, at 400 degrees
  • Uncover – top with Panko bread crumbs – and bake for another 20 minutes, uncovered

Chicken Noodle Soup (stew??)

It is still 90+ degrees where I live, but I love soup – so, despite the heat tonight – it was a chicken noodle soup night. It started as soup – but, ended up pretty thick, so maybe it is more of a stew. Regardless – it was delicious!!

I started out with chicken, which I cooked in my instant pot (from frozen). PERFECTION! I decided to use both chicken breasts and thighs. I cooked them on the poultry setting, for 30 minutes, with 1 cup of chicken stock.

The truly brilliant thing about this chicken is how I shredded it. I’m not saying that I am brilliant (I saw this somewhere else), I’m saying that it worked brilliantly! Literally, less than a minute and 2 chicken breasts and 3 chicken thighs – perfectly shredded. How was is shredded, you ask?? With a hand mixer, in the instant pot!

From now, to the end of time, when I need shredded chicken – it will be cooked in the instant pot and shredded with a hand mixer!

I set the chicken aside and got busy getting my veggies (carrots, celery and onion) ready to go in my dutch oven. I just sliced and chopped the veggies to similar size and it was ready to go!

I added a small amount of oil in my dutch oven and cooked the veggies a little bit before I added the chicken broth. Only for maybe 5 minutes or so – just to seal in a little bit of flavor in the veggies!

Then I added my broth – brought the pot up to boil and cooked the vegetables for about 10 minutes. Next, I added in the shredded chicken, with any broth that was in the instant pot and brought it back up to a boil.

The final step was to add the noodles and allow them to cook through. For the pasta I used, that was about 8 minutes.

The only thing left was to enjoy this delicious soup!!

Chicken Noodle Soup approx time to make recipe, including prep: 1.5 hours

Shredded Chicken (see instructions below)
5-6 carrots, chopped
4-5 stalks of celery, chopped
1/2 onion, diced
8 cups of chicken broth
1 lb of pasta
1 tbsp garlic
1 tsp olive oil
1/2 tsp dried rosemary
1/2 tsp dried basil
1/2 tsp dried thyme
salt to taste

Shredded chicken
1 cup of chicken broth
2 frozen chicken breasts
3 frozen chicken thighs
Instant pot
** Add all items to instant pot and cook on poultry setting for 30 minutes. Quick release once instant pot finishes and shred with hand mixer

  • Chop vegetables
  • Add oil and vegetables to large pot or dutch oven – cook for about 5 minutes.
  • Add broth to pot, along with the seasonings, bring to boil and cook for 10 minutes.
  • Add shredded chicken to pot and bring back up to a boil
  • Add pasta and cook until pasta is done