Easy Instant Pot Whole Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
33 mins
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Total Time
38 mins
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Servings
8
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Calories
278 kcal
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Course
Main Course
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Cuisine
American
Easy Instant Pot Whole Chicken
Description
Easy Instant Pot Whole Chicken uses a mixture of spices such as paprika, garlic, ginger, coriander, and herbes de Provence combined with oil and chicken stock to form a paste that coats the whole bird inside and out. The chicken is briefly browned using the sauté function, developing a golden skin, then placed on a trivet inside the Instant Pot over stock and pressure cooked. This approach keeps the chicken moist while imparting the aromatic flavors from the spice blend and herbs.
Cooking in the Instant Pot dramatically reduces the time needed to cook a whole chicken compared to roasting, while ensuring tenderness. The included broth can be saved and used in other dishes such as soups or to cook future chicken batches, making efficient use of ingredients.
The recipe suggests cooking the breast side down to preserve moisture in the white meat, checking internal temperature for safety, and offers flexibility to skip browning if time is needed. Leftovers store well refrigerated up to five days.
Ingredients
- 1 teaspoon paprika
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon ground coriander
- 1 teaspoon mixed herbs Herbes de Provence
- ¼ teaspoon ground nutmeg
- salt
- black pepper ground
- 3 tablespoon oil divided
- 1 cup chicken stock divided (117ml if using 6qt Instant Pot, fat-free, 235ml
- 3 ½ pound whole chicken giblets removed, washed and patted dry, 1.75kg
Instructions
- In a small bowl mix together the paprika, garlic, ginger, coriander, herbs, nutmeg, salt, pepper, 2 tablespoon olive oil and 2 tablespoon chicken stock into a paste.
- Put the chicken in a bowl and rub the paste all over including in the cavity.
- Select the sauté setting of the Instant Pot, add in the oil and when hot brown the whole chicken on both sides (about 4 minutes on either side).
- Remove the chicken from the Instant Pot, and set aside on a plate.
- Add the remaining chicken stock into the instant pot, and scrape any bits stuck to the bottom of the pot from frying with a silicon or wooden spoon.
- Place the trivet inside before adding the chicken on top of the trivet.
- Cover your Instant Pot and set the valve to the SEALING position.
- Select the manual setting or pressure cook, make sure the pressure is set to high and set the timer to 25 minutes.
- Cook till done then let the steam release naturally about 10-15 minutes before opening.
- Let the chicken rest for 10 minutes before serving.
- Make sure you check the internal temperature of the chicken using a Meat thermometer (guidelines state meat is done when the internal temperature reaches at least 165 degrees F / 74 degrees C). You can recook for a further 5 mins if not.
Notes
- Choose a whole chicken that fits inside your Instant Pot; around 3.5 pounds fits well in a 6-quart model.
- Preheating the stock on sauté mode before pressure cooking shortens the time to reach pressure.
- Browning the chicken adds flavor but can be omitted to save time.
- For juicier chicken, cook it directly in stock without using a trivet.
- The broth made during cooking can be saved for soups or other recipes and refrigerated.
- The recipe works for chicken breasts or other bone-in cuts with adjustments.
- Cooking breast side down helps keep white meat moist.
- Check internal temperature with a meat thermometer to ensure doneness.
- Store leftovers in an airtight container refrigerated for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 78mg | 26% |
| Sodium | 82mg | 3% |
| Potassium | 230mg | 5% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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