Herb-Infused Instant Pot Chicken with Rustic Root Vegetables
Indulge in the comforting flavors of this Herb-Infused Instant Pot Chicken with Rustic Root Vegetables. This one-pot dish combines tender chicken with a medley of nutritious root vegetables like turnips, parsnips, and fennel, all perfectly seasoned with zesty lemon and aromatic herbs. The vibrant Tuscan kale adds a burst of color and nutrients, making this meal not only delicious but also wholesome. Ideal for busy weeknights or special gatherings, this recipe promises to warm your heart and delight your taste buds.
4
Servings
150
Calories
15
Ingredients
Ingredients
Lemon
1 (Zest finely)
Red Pepper Flakes
3/4 teaspoon
Kosher Salt
to taste
Black Pepper
to taste (Freshly ground)
Whole Chicken
3 1/2 pounds
Large Turnip
1 (Cut into sixths)
Large Parsnips
3 (Peeled and cut in half crosswise (alternatively use carrots))
Large Fennel Bulb
1 (Top trimmed and bulb quartered)
Large Shallots
4 (Peeled)
Fresh Thyme
5 sprigs
White Wine
1/2 cup
Water
1/2 cup
Unsalted Butter
1 tablespoon (Cut into pieces)
Dijon Mustard
2 teaspoons
Tuscan Kale
1 large bunch (De-stemmed and coarsely chopped)
Instructions
1
In a small mixing bowl, combine the finely grated lemon zest, red pepper flakes, kosher salt, and freshly ground black pepper to create a seasoning blend.
2
Carefully lift the chicken skin away from the breasts and legs using your fingers. Rub half of the seasoning mixture underneath the skin, ensuring the flavors penetrate the meat. Use the remaining seasoning to generously season the exterior of the chicken.
3
Position the seasoned chicken upright in the Instant Pot. Arrange the turnip pieces, parsnips (or carrots), fennel quarters, shallots, and thyme sprigs around the chicken. Season the vegetables with a sprinkle of salt and pepper for added depth of flavor.
4
Pour the white wine and water into the bottom of the Instant Pot to provide moisture during cooking. Evenly scatter the unsalted butter pieces over the chicken and vegetables, then drizzle the Dijon mustard on top.
5
Secure the lid on the Instant Pot, ensuring it is locked in place. Set the pressure to high and cook for 20 minutes. After the cooking time ends, allow the pressure to release naturally for 10 minutes before carefully releasing any remaining pressure manually.
6
Once the lid is safely opened, remove the chicken and vegetables from the pot using a slotted spoon and transfer them to a serving dish, keeping them warm.
7
Switch the Instant Pot to the sauté setting and let the remaining liquid come to a simmer. Add the chopped Tuscan kale to the pot and stir for about 30 seconds until just wilted.
8
Serve the chicken and root vegetables on plates, spooning the wilted kale and fragrant broth around each portion. For a heartier meal, shred the chicken from the bones, discarding the skin, and mix it back into the pot with the vegetables and kale before serving.
Nutrition Information
6g
Fat
11g
Carbs
10g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Instant Pot Chicken with Rustic Root Vegetables?
It is a one-pot meal that combines tender chicken with root vegetables like turnips, parsnips, and fennel, seasoned with lemon and aromatic herbs.
How many servings does this recipe provide?
This recipe provides 4 servings.
What are the primary vegetables used in this dish?
The main vegetables are a large turnip, parsnips (or carrots), a fennel bulb, shallots, and Tuscan kale.
How long should the chicken cook under pressure?
The chicken should be cooked on high pressure for 20 minutes.
What is the recommended natural pressure release time?
Allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
Can I substitute parsnips with something else?
Yes, you can alternatively use carrots if parsnips are not available.
How many calories are in each serving?
Each serving contains approximately 150 calories.
What is the best way to season the chicken?
Rub half of the lemon-herb seasoning blend under the skin and use the remaining half on the exterior of the chicken.
How should the chicken be positioned in the Instant Pot?
The seasoned chicken should be positioned upright in the Instant Pot.
What liquids are used for the cooking base?
The recipe uses 1/2 cup of white wine and 1/2 cup of water.
When should the Tuscan kale be added?
The kale should be added at the end, after the chicken and vegetables are removed, using the sauté setting for about 30 seconds.
What is the protein content per serving?
Each serving provides 10g of protein.
How much fat is in one serving?
There are 6g of fat per serving.
What kind of kale is recommended for this recipe?
Tuscan kale is recommended, which should be de-stemmed and coarsely chopped.
How should the fennel be prepared?
The top of the fennel bulb should be trimmed and the bulb itself should be quartered.
What size chicken is required?
A 3 1/2 pound whole chicken is required for this recipe.
How do I prepare the turnip?
The turnip should be cut into sixths before being added to the pot.
Is mustard used in this recipe?
Yes, 2 teaspoons of Dijon mustard are drizzled over the chicken and vegetables before cooking.
How many carbohydrates are in each serving?
There are 11g of carbohydrates per serving.
What herb provides the fresh aroma in this dish?
Fresh thyme sprigs provide the aromatic herbal flavor.
How should the shallots be prepared?
Use 4 large shallots that have been peeled.
What is the fiber content of this meal?
This meal contains 2.5g of fiber per serving.
How should I use the lemon in this recipe?
Finely grate the lemon zest and combine it with salt, pepper, and red pepper flakes for the seasoning blend.
Do I need to add butter?
Yes, 1 tablespoon of unsalted butter cut into pieces is scattered over the ingredients.
Can I shred the chicken before serving?
Yes, for a heartier meal, you can shred the chicken from the bones and mix it back into the pot with the vegetables and kale.
What seasoning is used for the vegetables?
The vegetables are seasoned with a sprinkle of salt and pepper for added depth.
What setting should the Instant Pot be on after pressure cooking?
Use the sauté setting to simmer the remaining liquid and wilt the kale.
Is this recipe considered a one-pot meal?
Yes, it is designed as a convenient one-pot meal for easy cleanup.
How much red pepper flakes should I use?
The recipe calls for 3/4 teaspoon of red pepper flakes.
How many total ingredients are in this recipe?
There are 15 ingredients in total for this recipe.