Instant Pot Bresse Chicken and Potatoes

This is one of my favorite ways to turn a whole chicken into an easy, filling meal with almost no preparation. Serve the chicken alongside the potatoes, or stuff the potatoes with shredded chicken and your favorite toppings.

Ingredients

• 1 whole American Bresse chicken, thawed

• Whole potatoes, scrubbed

• ½ cup water, or the minimum required by your pressure cooker

• Salt

• Pepper

• Your favorite poultry seasonings

Instructions

1. Place the whole potatoes in the bottom of the Instant Pot.

2. Pour in ½ cup of water, or the minimum amount specified for your pressure cooker.

3. Place the whole chicken directly on top of the potatoes.

4. Season the chicken generously with salt, pepper, and your preferred seasonings.

5. Secure the lid and cook on high pressure for 30 minutes.

6. Allow the pressure to release naturally for about 15 minutes before carefully releasing any remaining pressure.

7. Check the chicken in the thickest parts of the breast and thigh with a meat thermometer. It must reach at least 165°F. If necessary, return it to pressure for a few additional minutes.

8. Remove the chicken and allow it to rest briefly before carving or shredding.

Serve the chicken with the whole potatoes for a simple meat-and-potatoes dinner. For a second option, split the potatoes and fill them with shredded chicken, butter, cheese, sour cream, chives, barbecue sauce, or whatever your family enjoys.

It is simple, economical, and especially useful for an older or more developed Bresse chicken that benefits from moist, pressure cooking.