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Instant Pot Whole Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 89 reviews
  • Author: Mary
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Gluten Free

Description

This Instant Pot Whole Chicken recipe offers a quick and flavorful way to prepare a tender, juicy chicken with perfectly seasoned skin. Utilizing the pressure cooking method drastically reduces the cooking time while retaining moisture and enhancing the natural flavors. The chicken is infused with aromatic herbs and spices, lemon, and garlic, making it an effortless yet impressive main course suitable for any weeknight dinner or special occasion.

Ingredients

Scale

Chicken and Seasonings

  • 1 whole chicken (about 4 lbs)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary

Stuffing and Broth

  • 1 lemon (halved)
  • 4 garlic cloves (smashed)
  • 1 onion (quartered)
  • 1 cup chicken broth or water

Instructions

  1. Prepare the Chicken: Pat the whole chicken dry with paper towels to ensure the seasoning adheres well and to help crisp the skin later. This step is essential for optimal flavor and texture.
  2. Mix Seasonings: In a small bowl, combine salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary. This blend creates a fragrant and savory crust for the chicken.
  3. Season the Chicken: Rub olive oil evenly over the entire chicken to help the seasoning stick and promote browning. Then sprinkle the seasoning mixture over the chicken, covering all sides and inside the cavity thoroughly.
  4. Stuff the Chicken: Place the halved lemon, smashed garlic cloves, and a few onion pieces inside the chicken’s cavity. This adds aromatic flavor from the inside while cooking.
  5. Prepare Instant Pot: Place the remaining onion quarters at the bottom of the Instant Pot and pour in 1 cup of chicken broth or water to generate steam for pressure cooking.
  6. Position the Chicken: Place the metal trivet inside the pot and position the chicken breast-side down on top of the trivet. This keeps the chicken out of the liquid and helps it cook evenly.
  7. Pressure Cook: Seal the Instant Pot lid and ensure the steam valve is set to sealing. Cook on high pressure for 24 minutes, which corresponds to 6 minutes per pound for a 4 lb chicken.
  8. Release Pressure: Allow the pressure to release naturally for 15 minutes to let the juices redistribute, then carefully release any remaining pressure manually before opening the lid.
  9. Rest and Optional Broil: Remove the chicken carefully and let it rest for 10 minutes before carving to lock in juices. For extra crispy skin, broil the chicken in the oven for 5–7 minutes just before serving.

Notes

  • For extra crispy skin, place the cooked chicken under a broiler for a few minutes after pressure cooking.
  • You can add root vegetables like carrots or potatoes to the pot to create a complete one-pot meal.
  • Ensure the chicken is fully thawed before cooking for even results.
  • Adjust cooking time slightly if your chicken is larger or smaller than 4 lbs, using 6 minutes per pound as a guideline.

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Find it online: https://quickcookingguide.com/instant-pot-whole-chicken-recipe/