We won’t be spending Thanksgiving with extended family this year, so this is exactly the kind of casual long-weekend meal that is on our radar. We’ve traded in the turkey for chicken here, and topped things off with a simple and delicious Instant Pot gravy, which basically screams “Happy Holidays!”
Instant Pot Thanksgiving (Chicken) Dinner
- 2 tbsp neutral oil
- 1 medium onion sliced
- salt to taste
- 2 russet potatoes skinned and cubed
- 3 carrots skinned and chopped
- 3 lb. chicken bone in and skin on
- 2 cups water
- 1/2 tbsp corn starch
- parsley chopped, to garnish
Turn Instant Pot on Saute (More/High). Heat up 1 tbsp neutral oil, and place onions inside the pot. Season with salt, and cook for 1-2 minutes, stirring occasionally. Add potatoes and carrots to the Instant Pot, and cook another 3-4 minutes before transferring vegetables to a large bowl. Set aside.
Add the remaining 1 tbsp of neutral oil to the Instant Pot, followed by the chicken. Give it a sear on each side, about 3-5 minutes each. Remove the chicken from the Instant Pot and place on a clean plate. Add vegetables back to the pot, and add water.
Place wire rack inside the Instant Pot and place chicken on top. Close lid, and set Instant Pot to Manual, then set to Pressure (High) for 25 minutes. Once time is complete, carefully release the steam valve using a cold, wet cloth. Once all steam has escaped, remove the lid and set chicken aside.
Wash the plate that held the chicken thoroughly with soap and warm water, dry, and set aside for once the chicken has cooked through.
Remove vegetables using a large slotted spoon. Switch Instant Pot back to Saute, and bring the remaining chicken broth to a boil. Simmer for 10-20 minutes. In a small bowl, combine corn starch and a spoonful or two of the broth. Mix well and then add cornstarch slurry to the Instant Pot. Mix together, and thicken for another 1 minute before turning off the Instant Pot and carefully pouring the gravy into a ramekin.
Remove skin from chicken and slice into pieces (it should easy fall off the bone). Serve chicken and vegetables with a side salad of your choice, and garnish with finely chopped parsley. Top with gravy before serving.