Instant Pot Whole Chicken
User Reviews
5.0
48 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
10 mins
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Total Time
44 mins
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Servings
6 servings
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Calories
510 kcal
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Course
Main Course
Instant Pot Whole Chicken
Report
You won't believe how easy it is to cook a whole chicken in an Instant Pot! This Instant Pot whole chicken recipe is juicy, fall-off-the-bone tender, and full of flavor and just as delicious as a store-bought rotisserie chicken. It’s perfect for a hearty weeknight dinner or to make ahead for quick meals throughout the week!
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Ingredients
For the Butter Compound:
- ½ cup butter unsalted
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon thyme fresh chopped
- zest from one lemon
- ½ teaspoon salt
- ½ teaspoon pepper
For the Chicken:
- 4 to 5 pound whole chicken neck and giblets removed
- 1 lemon sliced (you can use the lemon that was zested)
- 2 prigs rosemary
- 2 prigs thyme
- 3 garlic cloves
- 1 cup chicken broth low sodium
- oil
- salt and pepper to taste
For the Gravy:
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- salt and pepper to taste
Instructions
- Mix the butter, garlic, paprika, herbs, lemon zest, salt, and pepper together in a bowl.
- Using fingers, gently pull the skin away from the meat throughout the chicken. Spread as much of the butter mixture under the skin of the chicken and any leftover on top of the chicken.
- Add the lemon slices, garlic cloves, rosemary sprigs, and thyme sprigs to the cavity of the chicken.
- Use butcher's twine to tie the ends of the legs together.
- Pour the chicken broth into the pressure cooker pot. Place the wire rack that came with your pressure cooker inside to keep your chicken elevated. Place the chicken on top of the rack.
- Lightly drizzle the top of the chicken with a splash of olive oil and sprinkle additional salt and pepper on top
- Place the lid on and turn the valve to sealing. Set the pressure cooker to 24 minutes on manual (HIGH PRESSURE) then let it natural pressure release for 10 minutes before quick releasing and removing the chicken.
- After removing it from the Instant Pot, to make the skin super crispy, brush a little more oil (or melted butter) on top of the chicken and set it in the oven to be broiled for 5-6 minutes, keeping a close eye on it.
To Make the Chicken Gravy:
- Run the liquid in the Instant Pot after the chicken has cooked through a strainer and set aside.
- Turn your Instant Pot back on sauté mode and melt your butter in it and slowly whisk in the flour. Once the flour has fully incorporated, slowly add back in the liquid from the pot earlier. Whisk until your gravy has thickened to your liking. Season with additional salt and pepper if you desire.
Equipments used:
Notes
- Cook for 6 minutes per pound of chicken if you have a different sized chicken, but keep the NPR time at 10 minutes.
- Cook for 6 minutes per pound of chicken if you have a different sized chicken, but keep the NPR time at 10 minutes.
Nutrition Information
Show Details
Calories
510kcal
(26%)
Carbohydrates
6g
(2%)
Protein
29g
(58%)
Fat
41g
(63%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
160mg
(53%)
Sodium
473mg
(20%)
Potassium
376mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1044IU
(21%)
Vitamin C
15mg
(17%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 510 kcal
% Daily Value*
| Calories | 510kcal | 26% |
| Carbohydrates | 6g | 2% |
| Protein | 29g | 58% |
| Fat | 41g | 63% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 473mg | 20% |
| Potassium | 376mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 15mg | 17% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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