Instant Pot Whole Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
24 mins
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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
Description
The Instant Pot Whole Chicken recipe begins by blending unsalted butter with garlic powder, paprika, chopped rosemary and thyme, lemon zest, salt, and pepper to create a compound butter. This is gently worked under the skin of a 4-5 pound whole chicken to infuse flavor and moisture.
Lemon slices, garlic cloves, and herb sprigs are placed inside the chicken cavity for additional aroma. The chicken legs are trussed with butcher's twine to hold shape. Chicken broth is added to the pressure cooker along with a rack to elevate the chicken, which is placed breast side up. A drizzle of oil and extra seasoning tops the chicken before sealing the lid.
Cooking is done at high pressure for 24 minutes followed by a natural pressure release to ensure even doneness. The result is a tender, flavorful whole chicken similar in texture and taste to oven-roasted, but with markedly reduced cook time.
The included gravy is made using butter and flour with the cooking liquid, offering a simple sauce to accompany the chicken. Adjust baking time by weight for other sized chickens, cooking about 6 minutes per pound and maintaining the 10-minute natural release.
Ingredients
For the Butter Compound:
- ½ cup butter unsalted
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon thyme chopped, fresh
- lemon zest from one lemon
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Chicken:
- 4 to 5 pound chicken neck and giblets removed, whole
- 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
- neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
For the Gravy:
- 2 tablespoons butter unsalted
- 2 tablespoons flour
- salt to taste
- black 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.
Notes
- Adjust cooking time to 6 minutes per pound for different chicken sizes, keeping the natural pressure release at 10 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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