Instant pot Whole Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Servings
8
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Calories
283 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant pot Whole Chicken
Description
This recipe begins by preparing a spice mix and seasoning the chicken thoroughly both under and over the skin for deep flavor. The chicken is then placed on a roasting rack above chopped onions and chicken broth in the Instant Pot, which steams and cooks the bird at high pressure for 25 minutes, followed by natural and manual pressure release.
The resulting chicken is tender, with the spices creating a slightly smoky and savory flavor profile. The method ensures even cooking and moist meat. Optionally, the skin can be broiled briefly afterward to develop a golden, crisp exterior and enhanced color by adding paprika.
This dish works well as a main course for dinners and can be paired with any side dishes. The cooking in the Instant Pot reduces active cooking time and cleanup compared to roasting in an oven.
The notes recommend verifying internal temperatures for doneness, and provide instructions for making a gravy-like sauce from the cooking juices by thickening with cornstarch. Adjust seasoning in the sauce as needed. The recipe also mentions that size of the Instant Pot affects chicken size accommodated.
Ingredients
- 1 cup chicken broth
- 1 onion chopped, large
- 3 tsp kosher salt
- 2 tsp smoked paprika
- 1 ½ tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp thyme dried
- ½ tsp black pepper fresh ground
- 1 large 5 lb whole chicken
Instructions
- Prepare Spice Mix: In a small bowl, add kosher salt, smoked paprika, garlic powder, cayenne pepper, dried thyme, and black pepper. Set aside.
- Prepare Chicken: Remove giblets from chicken and use paper towels to dry it well, inside and out. Using clean fingers (you can wear disposable gloves, if desired) gently pry skin away from chicken all around, so you'll be able to season chicken underneath the skin.
- Season Chicken: Evenly press two-thirds of your prepared spice mixture directly onto the chicken, underneath the skin. Include all areas such as legs, back, thighs, etc. Press remaining spice mixture on top of the skin all around.
- Cook: Add chopped onion and chicken broth in bottom of the Instant Pot. Place seasoned chicken on top of roasting rack/trivet in the Instant Pot. Secure lid tightly and cook on high pressure for 25 minutes. Do a Natural Release for 10 minutes, immediately followed by Manual Release until all steam is let out.
- Rest and Serve: Let whole chicken rest on cutting board at room temperature for 5-10 minute in order to retain the juices within. Slice and serve with juices still in bottom of Instant Pot. Optional Browning: Place cooked whole chicken under your broiler and broil at high heat just until the top is browned*
Notes
- An 8-quart Instant Pot accommodates a 5-pound chicken comfortably; smaller Instant Pots may be tighter but can work.
- Check internal temperature after cooking: 165°F for dark meat and 160°F for white meat for safe consumption.
- For crispier, browned skin, place the chicken under a broiler for 3-5 minutes after cooking, optionally sprinkling extra paprika for color.
- To make gravy, skim fat from juices, dissolve 1 Tbsp cornstarch in 1.5 Tbsp cool water, stir into juices on sauté mode until thickened.
- Allow the chicken to rest on a cutting board after cooking before carving to redistribute juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 35.4g | 12% |
| Protein | 5.2g | 10% |
| Fat | 14.5g | 22% |
| Saturated Fat | 4.9g | 25% |
| Cholesterol | 42.2mg | 14% |
| Sodium | 234.1mg | 10% |
| Fiber | 3.9g | 16% |
| Sugar | 16.1g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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