Instant Pot Chicken Dinner With Root Vegetables

Name: Instant Pot Chicken Dinner With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, zest of, finely grated; 3/4 teaspoon red pepper flakes; kosher salt & freshly ground black pepper; one chicken (3 1/2 pound); 1 large turnip, cut in sixths; 3 large parsnips, peeled and cut in half crosswise (or carrots); 1 large fennel bulb, top trimmed and bulb quartered; 4 large shallots, peeled; 5 sprigs thyme; 1/2 cup white wine; 1/2 cup water; 1 tablespoon unsalted butter; 2 teaspoons Dijon mustard; 1 large bunch tuscan kale, de-stemmed and coarsely chopped

Servings: persons

1 lemon, zest of, finely grated
3/4 teaspoon red pepper flakes
kosher salt & freshly ground black pepper
one chicken (3 1/2 pound)
1 large turnip, cut in sixths
3 large parsnips, peeled and cut in half crosswise (or carrots)
1 large fennel bulb, top trimmed and bulb quartered
4 large shallots, peeled
5 sprigs thyme
1/2 cup white wine
1/2 cup water
1 tablespoon unsalted butter
2 teaspoons Dijon mustard
1 large bunch tuscan kale, de-stemmed and coarsely chopped

1
Combine lemon zest, red pepper flakes, 1 tablespoons plus 1 teaspoon salt, and 2 teaspoons black pepper in a small bowl. Using your fingers, lift skin up and off of breasts and legs. Season underneath skin with half of salt mixture. Using remaining half to season exterior of chicken.
2
Place bird in the Instant Pot. Top with turnips, parsnips or carrots, fennel, shallots, and thyme sprigs. Season vegetables with salt and pepper. Pour white wine and water or broth into the bottom of the Instant Pot. Scatter butter over contents of pot and dot with dijon.
3
Place lid on pot and set pressure to high. Cook 20 minutes. Release pressure naturally for 10 minutes before releasing pressure manually. Open lid and place to saute setting. Remove chicken and vegetables with a slotted spoon to a plate. Keep warm. When liquid comes to a simmer, add kale and cook just until wilted, 30 seconds. Serve with chicken and root vegetables, spooning sauce around each portion. If a more stew-like meal is desired, pull meat from bones before serving, discarding skin, add back to soup pot with kale and vegetables.

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lemon, zest of, finely grated, 3/4 teaspoon red pepper flakes, kosher salt & freshly ground black pepper, one chicken (3 1/2 pound), and more.

Yes, Instant Pot Chicken Dinner With Root Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!