We love store-bought rotisserie chicken and often use it in recipes that call for cooked poultry. Roasting a bird in the Instant Pot® is quick and yields tender, juicy meat, so I developed a smaller “fauxtisserie” option: an Instant Pot Mini Cornish game hen. This recipe is part of my Mini Series for the 3-quart electric pressure cooker and is perfect when you want a complete, small meal without fuss.
Instant Pot Mini – Cornish Game Hen
These 2-pound Cornish game hens (sometimes called Cornish rocks) are ideal for the 3-quart electric pressure cooker. There’s just enough room to add vegetables so you can cook a full meal in one pot. The result is a flavorful, tender bird that’s ready fast.
I like to add small potatoes alongside the hen, but carrots or other compact vegetables work well too. The pressure-cooking time is short—about 12 minutes—and if you prefer crisp skin you can finish the hen under the broiler for a few minutes. Use the drippings left in the pot to make a simple, tasty gravy, and you’ll have a satisfying meal in under an hour.
This Instant Pot Mini Cornish game hen is a reliable weeknight solution: healthy, flavorful, and quick to prepare. It’s especially handy when you want smaller portions or are cooking for one or two people.
More Instant Pot Mini Recipes
Instant Pot Mini – Mac and Cheese
Instant Pot Mini – Sweet Potato Chili
Instant Pot Mini – Jerk Thighs and Rice
Instant Pot Mini – Tasty Black Beans
Instant Pot Mini – Tortellini Soup
Instant Pot Mini – Spaghetti
Instant Pot Mini – Game Hen Noodle Soup
This dish delivers a tender, juicy game hen cooked in the Instant Pot Mini—perfect for a compact, delicious main course. Enjoy!
Instant Pot Mini – Cornish Game Hen
Ingredients
- 1 (2 lb) Cornish game hen (Cornish rock)
- 1 Tbsp cooking oil
- 2 Tbsp butter, softened
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp poultry seasoning
- 1 tsp garlic powder
- 1/2 small onion, sliced
- 1 small lemon, cut into eighths (divide halves)
- 1 sprig fresh rosemary or thyme (optional)
- 1/3 cup water* (use more for larger pots)
- 2 small potatoes, halved (optional; leave very small potatoes whole and pierce)
Gravy
- 2 Tbsp all-purpose flour (use 3 Tbsp for thicker gravy)
- 2 Tbsp butter, softened (use 3 Tbsp for thicker gravy)
Instructions
- Pat the game hen dry with paper towels.
- Rub butter on the outside and under the skin.
- Season the hen with salt, pepper, poultry seasoning, and garlic powder, including inside the cavity.
- Loosely stuff the cavity with half the lemon wedges and the rosemary, if using.
- Turn on the Sauté function. When the display reads “Hot,” add the oil.
- Place the hen breast-side down and brown for about 3 minutes without moving. Flip and brown the other side for another 3 minutes.
- Remove the hen to a plate. Add the sliced onion to the pot and cook a few minutes, scraping up browned bits.
- Add the water and stir.
- Return the hen to the pot breast-side up. Add the potatoes if using.
- Cancel Sauté. Squeeze the remaining lemon wedges over the hen and discard the wedges.
- Place the lid on and set the steam release to Sealing. Cook on Manual/Pressure Cook (or Ultra) for 12 minutes.
- When the cycle ends, allow a natural release for 10 minutes, then carefully open the valve to release any remaining pressure.
- When the pin drops, open the lid. Remove the hen with tongs and transfer to a baking sheet if broiling to crisp the skin, or to a plate if not broiling.
- To broil, preheat your broiler to 400°F and broil briefly until the skin reaches your desired browning. If not broiling, serve immediately.
To Make the Gravy
- Turn the pot to Sauté again. If you prefer a smooth gravy, remove the onion slices with a slotted spoon.
- Mash the flour and softened butter into a paste (microwave 5–10 seconds if needed). Stir the paste into the simmering drippings until the gravy thickens. Turn off the pot and serve the gravy over the hen and potatoes.
Notes
*Increase the liquid amount when using larger pressure cookers to ensure proper pressure build.
Nutrition
Calories: 227 kcal (approximate)
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Course: Main Course
Cuisine: American
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