Rosemany, Lemon and Honey Chicken Casserole In An Instant Pot

Rosemany, Lemon and Honey Chicken Casserole In An Instant Pot

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You guys are going to want to lick the plate with this recipe. I have always made this in the oven but making it in an Instant Pot is so much easier plus there is also less mess and I feel like a real professional homemaker. The chicken was ALOT more tender than cooking in the traditional manner and I found the flavors more full.


6 Chicken Pieces with it’s skin on

12 Baby Potatoes (Can also use full sized and then just cut them smaller, also can leave these out all together.)

1 TBS Olive Oil


3 Lemons

2 TBS Honey

3 Sprigs Rosemany

4 Cloves Garlic

1 And A Half Cups Water


Set the Instant Pot to saute and add the olive oil and the salted chicken pieces, skin side down. Saute for 5 minutes and then add the juice from the lemons plus the squeezed lemons, honey and garlic and saute for another 5 minutes. Slightly crush the baby potatoes and together with the rosemany and water add them to the Instant Pot. No need to add stock as the chicken will make healthy chicken broth on it’s own especally as it is cooked in an Instant Pot. Make sure to stir the pot so that there are no bits sticking to the bottom and then close the Instant Pot lid and set to Pressure Cook for 15 minutes. The Instant Pot still needs to heat up but at this stage you can walk away and come back when the beeper goes off to enjoy your delicuis meal. How easy!

Let me know if you try it.





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  1. Lynette

    Wow Angela you make it look so easy and I am now going to try this as well.

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