Instant Pot Whole Chicken
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Instant Pot Whole Chicken
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Making a whole chicken covered in spices in your instant pot is quick and easy for a weeknight dinner.
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Ingredients
- One 4 pound whole chicken
- 2 Tablespoons olive oil
- 2½ Tablespoons chicken seasoning
- ½ lemon (sliced)
- 2 cloves garlic (smashed flat)
- ½ teaspoon salt
- 1 cup chicken broth
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Instructions
- Clean the chicken, then remove giblets and neck from cavity
- In a small bowl add the chicken seasoning and the oil and make a paste
- Rub the seasoning paste all over the chicken including under the skin and inside the cavity.
- Turn the instant pot to sauté and add a tablespoon of olive oil. When its hot add the chicken in and carefully brown it turning it a bit side to side to brown as much as you can. About 4 minutes per side. Remove the chicken and set aside.
- Add the chicken broth to the instant pot and stir the browned bits off the bottom off the pot. Add the trivet to the bottom of the instant pot.
- Add the chicken to the instant pot on top of the trivet. Add the garlic cloves and the lemon to the inside cavity of the chicken. Close and seal the lid.
- Turn the instant pot to manual or meat/stew setting, high pressure and set the time to 24 minutes, set the valve to the SEALING position. (See cooking times by weight in notes to adjust cooking times) Let the pressure naturally release after cooking.
- Chicken is cooked when an internal meat thermometer reads minimum of 185°F in the thigh area.
- Let the chicken sit for 10 minutes before slicing.
- If you wanted a slightly crispy chicken, you can transfer the whole chicken to a foil lined baking sheet, add more chicken seasoning if needed and broil in the center of the oven for about 4-5 minutes or until the chicken is nice and browned.
Notes
- Instant pot cook times by weight of the chicken. It is 6 minutes per pound of a fully defrosted chicken.
- Ensure that the internal temperature reaches at least 185°.
- A 4 pound chicken fits perfectly into a 6 quart instant pot.
- 3 lbs = 18 minutes on high pressure with a minimum 15-minute natural release
- 3 1/2 lbs = 21 minutes on high pressure with minimum 15-minute natural release
- 4 lbs = 24 minutes on high pressure with a minimum 15-minute natural release
- 4 1/2 lbs = 27 minutes on high pressure with a minimum 15-minute natural release
- 5 lb = 30 minutes on high pressure with a minimum 15-minute natural release
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