• 2 stalks celery, cut into large chunks
  • 2 medium carrots, peeled and cut into large chunks
  • 1 medium onions, peeled and cut into wedges
  • 1 (4 pound) whole chicken
  • 1 ½ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • ¼ teaspoon paprika
  • Directions

  • Step 1

    Place celery, carrots, and onion in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pat chicken dry and place on top of the vegetables. Sprinkle chicken evenly with salt, pepper, and paprika.


  • Step 2

    Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  • Step 3

    Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Remove chicken and let stand for 5 minutes before cutting or shredding.

  • Step 4

    Strain solids from the cooking liquid, if desired. Set to Saute, and reduce by half for a flavorful sauce.

  • Cook's Note:

    You don’t even have to add any water to the cooker since the chicken and vegetables will create plenty of liquid on their own. If you’re concerned about it not having enough liquid, add 1/4 cup water.

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