Instant Pot Whole Chicken
User Reviews
4.4
36 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
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Servings
8 servings
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Calories
142 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Whole Chicken
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This Instant Pot whole chicken recipe makes perfectly juicy and tender chicken in less than 45 minutes. This is by far the most succulent, tender, fall-of-the-bone chicken you'll ever make.
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Ingredients
- 1 4 lbs whole chicken
- 1 cup chicken stock
- half lemon
- 1 small whole garlic head
- 2 sprig fresh thyme (for stuffing inside the cavity)
- 2 spring fresh rosemary (for stuffing inside the cavity)
- 2 sprig fresh oregano (for stuffing inside the cavity)
- 2 oz. unsalted butter melted
- 1 teaspoon garlic granules (or use garlic powder)
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh Rosemary chopped
- 1 tablespoon fresh oregano chopped
- 2 teaspoon fresh parsley chopped
- 2 tablespoons olive oil
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- salt and pepper to taste
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Instructions
- Start by adding to melted butter fresh herbs thyme, rosemary, oregano, garlic granules, salt and pepper. Mix well, keep aside.
- Place whole chicken on a tray. Loosen the skin of the chicken carefully with the back of a spoon. Be gentle and don't tear the skin.
- Pour buttery herb mix inside the chicken as well as under the skin and on both sides on the outer. Be generous with the mix. Spread it evenly with your hands and rub the herbs under the skin carefully.
- Insert half lemon, half whole garlic head, fresh thyme leaves, fresh rosemary sprigs, fresh oregano spring inside the cavity of chicken.
- Tie both legs of the chicken with thread and fold the wings beneath the body.
- Into the instant pot pour 1 cup chicken stock. Place the wire trivet inside.
- Lift chicken from the tray and carefully place it on trivet.
- Secure lid ensure pressure release knob is in sealing position.
- Select HIGH PRESSURE mode and adjust timer to 18 minutes (Note I have shown 20 minutes in the video and photo, and I found chicken pieces were 'almost' falling off the bones(was difficult to handle). So adjusted the next time to 18 minutes.
- Once cooking timer is complete, let instant pot release pressure on it's own with Natural Pressure Release for 10 minutes.
- Do manual pressure by turning pressure valve to venting position to release the left over pressure.
- Open lid.
- Carefully remove the chicken by lifting the trivet out off the instant pot. Let chicken cool a bit so it's safe to handle.
- Then carefully lift whole chicken and transfer it back to a baking tray.
- In a small bowl whisk olive oil, onion powder, garlic powder, salt and pepper, cayenne pepper.
- Rub this generously over the chicken(placed breast side up)
- Broil in pre heated oven at 165 F for 5-6 minutes.
- Remove tray from oven 2 to 3 times during broil and bast it with liquids and fat released from chicken
- Serve
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
- Make sure you buy whole chicken that will fit inside your pressure cooker. I used a 7-quart pot and I could use a 4-pound whole chicken that fit inside the pot.
- Remember the pressure cook time set on IP is the actual cooking time, Instant pot always takes some extra time for the pot to build pressure.
- Ensure to season the bird both inside and outside. It's better if you can loosen the skin and season under the skin too.
- Cooking chicken in the instant pot will result in soft, juicy chicken. If you want to get crispy skin, you need to do an additional step. Broil in the oven for 8 to 10 minutes in broiler mode.
- Suggested seasoning for Rotisseries style includes onion powder, garlic powder, cayenne, smoked paprika, salt and pepper, oregano, and thyme. Feel free to use your favorite spice mix and herbs in the recipe.
- Feel free to switch things up by using your favorite spice mix and herb mix. Cajun seasoning, Creole seasoning works when you cook whole chicken.
Nutrition Information
Show Details
Calories
142kcal
(7%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Cholesterol
28mg
(9%)
Sodium
46mg
(2%)
Potassium
68mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
488IU
(10%)
Vitamin C
2mg
(2%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 46mg | 2% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
36 reviews
Good
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