Instant Pot Lemon Garlic Tomato Walnut Chicken

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recipe by Mark Sisson

  • Time icon
    Total Time
    3hrs 6mins
  • Serves icon
  • Calories icon

This is an original recipe from the co-author on The Keto Reset Diet and Primal Endurance, Brad Kearns, who really knows how to be creative in the kitchen. Cooking a whole chicken is yet another thing the Instant Pot can do. You couldn’t run to the store and grab a rotisserie chicken this fast, and it wouldn’t be nearly as flavorful anyway.

Inspired by:

recipe updated Feb 4, 2020


  • Lemon icon
    as needed
  • Avocado oil icon
    Avocado oil
    ½ cup (120ml)
  • Onion icon
    1 (140g)
  • Sundried tomato icon
    Sundried tomato
    1.5 tbsp (10g)
  • Italian herbs icon
    Italian herbs
    2 tsp (4g)
  • Garlic clove icon
    Garlic clove
  • Walnuts icon
    about ¼ cup (38g)
  • Whole chicken icon
    Whole chicken
  • Lemon icon
    1 (58g)
  • Kosher salt icon
    Kosher salt
    1 tsp (3g)
  • Water icon
    1 cup (240ml)


  • kCook icon Blender
  • kCook icon Instant Pot
  • kCook icon Blender jug
  • kCook icon Inner pot
  • kCook icon Baking dish - 2 quart

Step preview

  1. Rinse the chicken inside and out and pat dry
  2. Add avocado oil, onion, sundried tomato, italian herbs and garlic clove to a clean blender jug
  3. Blend until smooth
  4. Add walnuts to the blender jug
  5. Pulse briefly
  6. Add whole chicken to a clean baking dish
  7. Sprinkle with lemon
  8. Then place the spent lemon rinds inside the cavity of the chicken
  9. Spread the walnut mixture all over the surface of the bird (top and bottom)
  10. Marinate in fridge - 2 min
  11. Remove the chicken from the refrigerator
  12. Let rest - 20 min
  13. Scrape off the chunky marinade from the outside of the chicken, but do not discard
  14. Season with kosher salt
  15. Add avocado oil to the inner pot
  16. Heat - Sauté, Normal
  17. When the oil starts to smoke, carefully place the chicken breast side down in the hot oil
  18. Brown - 3 min
  19. Use your largest spatula and a pair of tongs to carefully lift it out of the oil and flip it
  20. Brown - 3 min
  21. Add water to the inner pot
  22. Spoon the reserved marinade back over the surface of the chicken
  23. Cancel - Sauté
  24. Close and lock the lid and turn the steam release handle to Sealing
  25. Pressure cook - Manual, High, 25 min
  26. Natural release
  27. Remove the chicken to a serving platter to rest for a few minutes
  28. Garnish with lemon
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