Instant Pot Whole Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
15 mins
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Total Time
55 mins
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Servings
6
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Calories
318 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Whole Chicken
Description
To prepare this Instant Pot Whole Chicken, softened butter is combined with garlic powder, onion powder, smoked paprika, thyme, salt, and pepper. Half of this mixture is spread under the loosened skin and half over the outside, flavoring the meat directly and the skin. Lemon and onion wedges are placed inside the cavity for added aroma during cooking.
The chicken is placed on a trivet above chicken broth in the Instant Pot, then cooked at high pressure for the appropriate time based on weight (6 minutes per pound), ensuring thorough cooking while retaining moisture. After natural and manual pressure release, the chicken is transferred to a sheet pan and broiled briefly to crisp and brown the skin.
Using the Saute function, the pan liquid is simmered and thickened with cornstarch to create a complementary gravy. Fresh herbs garnish the finished dish. This method results in a tender, flavorful whole chicken with a browned, crispy skin that can be served with pan sauce.
Adjustments to cooking time should be made based on the weight of the bird for the best results.
Ingredients
- 4 lb chicken giblets removed, whole
- 6 tablespoons butter softened, divided use
- 3/4 teaspoon garlic powder
- 3/4 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme dried
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 lemon wedges
- 1/2 onion cut into wedges
- 1 cup chicken broth
- 1 1/2 tablespoons corn starch
- herbs optional, fresh, for garnish
Instructions
- Place 5 tablespoons of butter, garlic powder, onion powder, smoked paprika, thyme, salt and pepper in a bowl. Stir until combined.
- Loosen the skin of the chicken. Spread half of the butter mixture underneath the skin of the chicken, and spread the rest all over the outside of the chicken.
- Place the lemon and onion wedges into the cavity of the chicken.
- Pour the chicken broth into the bottom of an Instant Pot.
- Place a trivet in the pot. Place the chicken, legs up, on the trivet.
- Close the lid of the pot and turn the vent to the sealing position.
- Set the pot to manual high pressure for 24 minutes.
- After the cook time has ended, let the pressure release naturally for 15 minutes, then manually release the rest of the pressure.
- Carefully transfer the chicken to a sheet pan. Preheat the broiler.
- Broil the chicken for about 4 minutes or until skin is browned and crispy.
- Set the pot to the Saute function and bring the remaining liquid to a simmer. Whisk together the corn starch with 3 tablespoons cold water.
- After the liquid has come to a simmer, whisk in the corn starch mixture. Bring to a boil, and cook for 1-2 minutes or until gravy has thickened. Whisk in the remaining tablespoon of butter. Season with salt and pepper to taste.
- Let the chicken rest for 5 minutes, then slice and serve with the gravy. Garnish with fresh herbs if desired.
Notes
- Adjust cooking time to approximately 6 minutes per pound for different sized chickens to ensure thorough cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 86g | 172% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 260mg | 87% |
| Sodium | 626mg | 26% |
| Potassium | 891mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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