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Paleo Instant Pot Turmeric Chicken with Carrots, Sweet Potatoes, and Parsnips. A clean and delicious comforting meal that's easy to make any night of the week. | TheRoastedRoot.com #glutenfree #healthy #lowcarb #whole30
Instant Pot Turmeric Chicken
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Course: Main Course
Keyword: chicken, healthy, instant pot, low-carb, paleo, pressure cooker, whole30
Servings: 4 people
Author: Julia
Turmeric Sauce:
Chicken & Vegetables
  • 2 Tbsp Thrive Culinary Algae Oil
  • 3 to 4 lbs bone-in chicken pieces
  • 1/3 cup chicken broth or beef broth
  • 2 large parsnips peeled and chopped into 2-inch pieces
  • 2 large carrots peeled and chopped into 2-inch pieces
  • 1 medium sweet potato peeled and chopped into 2-inch pieces
  1. Add all ingredients for the turmeric sauce to a blender and blend until combined. Set aside until ready to use.

  2. Turn the Saute function on your Instant Pot, and press the + button until it reads 12 minutes. Add the algae oil to the instant pot and let it heat for 1 minute.

  3. Place half of the chicken pieces on the hot surface of the instant pot and sprinkle liberally with sea salt and pepper. Cook 6 minutes, flip and cook another 6 minutes, or until skin is golden-brown. Transfer chicken to a plate and perform this task again for the remaining chicken.

  4. Once all of the chicken has browned, add the broth to the bottom of the Instant Pot and place chicken pieces back in the pot. Pour the sauce over the chicken. 

  5. Place all chopped vegetables on top of the chicken and sauce (note: there's no need to stir!) and secure the lid. Press the Pressure Cook button, then set the timer for 20 minutes. Keep the release valve set at Venting. 

  6. Allow the Instant Pot to cook and vent until all the steam is released. Once it's finished, open the instant pot and transfer chicken, vegetables, and sauce to bowls for serving.

  7. If desired, serve Turmeric Chicken & Vegetables with cooked rice, cauliflower rice, or zucchini noodles.

Slow Cooker Instructions:
  1. Add all ingredients for the turmeric sauce to a blender and blend until combined. Set aside until ready to use.

  2. Add algae oil to a large cast iron skillet and heat to medium. Place the chicken on the skillet skin-side down and cook 5 to 6 minutes, until skin is golden-brown and crispy. Flip and continue cooking another 4 to 5 minutes. Transfer to a plate and repeat for remaining chicken.

  3. Pour broth in your slow cooker and transfer browned chicken to your slow cooker. Pour the turmeric sauce over the chicken, secure the lid, and cook on low heat for 6 to 8 hours, until chicken is very tender. 

  4. When the chicken has 2 hours left, add the vegetables to the slow cooker and stir them into the juices as much as you can (no worries if they aren't submerged in liquid). Replace the lid and continue cooking the remaining 2 hours, or until vegetables are tender.

  5. Serve turmeric chicken & vegetables in bowls and enjoy!