Instant Pot

Chicken en Cocotte with Shallots, Apples and Parsley

4 Servings

1¼ hours 40 minutes active

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In this version of chicken en cocotte, tangy-sweet sliced apples and savory shallots add depth to the cider-based sauce. A crisp, red-skinned apple such as Honeycrisp or Fuji works best; we leave the skins on to add color. The chicken is cooked on the steam rack with handles that was included with the Instant Pot; the long handles make it easy to lower the bird into the pot and remove it when it’s done.




Don't use a chicken larger than 3½ pounds or it will be too large to allow heat to circulate, causing uneven cooking. Don't worry if the chicken isn't completely done after 16 minutes of pressure cooking and a 20-minute natural pressure release. Simply reseal pot and pressure cook for a few minutes more following the directions in the recipe.

1¼ hours

40 minutes active


  • 2

    crisp, red-skinned apples, unpeeled, quartered lengthwise, cored and thinly sliced

  • 2

    tablespoons cider vinegar