The Instant Pot craze is here! I adapted my mom’s famous Cherri’s Smothered Chicken Recipe to start with frozen chicken and use the Instant Pot. This is so easy and delicious.
If using a whole chicken, you will want to make sure you are able to remove the paper. I found that I needed to soak it in water for 10-15 minutes so I could remove it.
Set the Instant Pot to sauté and add butter and onions. Cook, stirring until onions are softened.
Add 3 cups water, 1 Tbl. salt, and 1 Tbl. dried marjoram leaves to the butter/onion mixture. Stir.
Sprinkle the remaining salt, marjoram, and pepper onto the chicken. Place the chicken directly in the liquid in the Instant Pot.
Cover, set to sealing, manual high pressure for 20 minutes not frozen or 30 minutes frozen. Natural release (meaning just leave it be) for 20 minutes. Then move to venting and release the remaining pressure.
Remove the chicken from the pot, leaving the liquid. Set the Instant Pot to sauté and bring the liquid to a boil. Combine 1/2 cup water and 1/2 cup cornstarch in a small bowl, mixing until smooth. Pour the cornstarch water mixture slowly into the bubbling sauce, stirring while adding. Cook, stirring occasionally, for one minute. Cut up the chicken and add it back to the sauce, coating the chicken.
Serve with mashed potatoes, rice, broccoli, cauliflower... or whatever strikes your fancy.
If you’re on the lookout for a no-fuss, delicious dinner recipe, look no further than our Instant Pot Smothered Whole Chicken Recipe. With the convenience of your Instant Pot and our easy-to-follow instructions, you can whip up a tender, juicy, and flavor-packed whole chicken that’s sure to impress. This recipe is a fantastic example of how to cook a whole chicken in an Instant Pot, making it an excellent guide for beginners and experienced cooks alike.
This smothered whole chicken recipe isn’t your average poultry dish. The key is in the ‘smothering’ technique which allows the chicken to be enveloped in rich, sumptuous flavors throughout the cooking process. The result? A tender whole chicken, falling off the bone, that is mouthwateringly juicy and incredibly tasty. Perfect for a comforting dinner or a festive meal, this smothered chicken Instant Pot recipe will quickly become a favorite in your home.
One of the many beauties of this Instant Pot whole chicken recipe is its adaptability. Serve it as a centerpiece for a holiday dinner, or use it for meal prep, shredding the chicken to use in salads, sandwiches, wraps, and more throughout the week. And don’t let the bones and remaining bits go to waste – they make an excellent base for a homemade chicken broth. In essence, this Instant Pot smothered whole chicken recipe is not just a one-time meal but an opportunity to explore various culinary adventures. Give it a try and relish the delectable simplicity of this dish.
Sunday dinners at my parents house meant amazing home cooked food, family, friends and tons of laughs. There were a couple regular dinners that my mom served, and Smothered Chicken was definitely on the regular rotation. For good reasons, it tastes great but also almost all kids and adults love it. It’s so simple, that it doesn’t have anything (other than onions) that are on peoples “don’t like” list.
With the rise of the Instant Pot, I have found myself making this dish more and more in the Instant Pot. I find that it really does lend itself perfectly to be made this way.
But the one thing I found, is that the best use of the Instant Pot is to be able to start from FROZEN! Yes! Frozen chicken. I started with a whole frozen chicken, tried to thaw it out, but you know how that goes, right? It takes days. I didn’t have that time. So I just soaked the chicken in water long enough to get that paper off the bottom of it. It was perfect!
I think you’ll love it if you try it. Enjoy!
Original Recipe:
In large stock/soup pot, heat butter and place onions and chicken into pot. On high, brown the chicken and onions for a few minutes. (This step can be skipped, my mom never browned it, just dumped)
Add the marjoram, salt, pepper, and just enough water to cover. It should not look like soup. You are just getting enough water in the pot for the chicken pieces to be covered.
Bring mixture to a boil, cover and reduce heat to a simmer. Cook for about 30-45 minutes until chicken pieces are fully cooked and tender.
Remove the chicken pieces and place on a platter (or not, I usually just leave it in there). In small bowl, combine cornstarch and water and use to thicken the liquid into a smooth gravy. Season with salt/pepper to taste and serve the gravy with the chicken over either rice or mashed potatoes.
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