Instant Pot Whole Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
580 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Whole Chicken
Description
The recipe begins by drying the whole chicken and applying seasoning inside and under the skin, including smoked paprika, garlic powder, and Italian herbs for layered flavor. The chicken is seared on all sides in the Instant Pot with olive oil, developing browning and some crispness before pressure cooking.
After searing and removing the bird, broth is added to deglaze the pot. Lemon wedges placed inside the cavity provide a fresh citrus note during cooking. Pressure cooking is set at six minutes per pound followed by a 15-minute natural release, ensuring the chicken cooks evenly and remains juicy inside.
Resting the chicken after removing from the pot allows juices to redistribute, resulting in moist slices. This method offers a convenient way to prepare a whole chicken in a fraction of traditional cooking time, suitable for a main dish served with sides.
Ingredients
- 4-5 pound chicken whole
- 1 cup water or low sodium chicken broth
- 2 teaspoons smoked paprika
- 2 teaspoon kosher salt coarse
- 1 teaspoon black pepper ground
- 2 teaspoon garlic powder
- 3 teaspoon Italian seasoning homemade
- 1 lemon cut into wedges, fresh
- 3 tablespoons olive oil
Instructions
- Rinse the chicken and remove giblets from inside the cavity. Using a paper towel, pat the chicken dry.
- In a small bowl, mix together the salt, pepper, garlic and Italian seasoning.
- Evenly rub about 1/2 of the seasoning over the chicken exterior, rub the remaining half under the skin.
- Set the Instant Pot or Pressure Cooker to Saute and wait until it reads hot. Add the olive oil.
- Add the whole chicken to Instant Pot and sear for 4-5 minutes per side, front and back. After the chicken has been browned, turn off the Instant Pot.
- Remove the chicken and pour in the chicken broth, scraping up any stuck bits off bottom of pot. Add the lemon wedges to the cavity of the chicken.
- Place the chicken, breast side up, on trivet and place the chicken back in the pressure cooker.
- Set the pressure cooker to 6 minutes per pound of chicken and allow for a 15 minute natural pressure release, then use quick release.
- Remove the chicken and let sit for 5 minutes before serving.
- Chicken should reach internal temperature of 165°F using a digital thermometer.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 580 kcal
% Daily Value*
| Calories | 580kcal | 29% |
| Carbohydrates | 5g | 2% |
| Protein | 41g | 82% |
| Fat | 44g | 68% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 163mg | 54% |
| Sodium | 2695mg | 112% |
| Potassium | 537mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 22mg | 24% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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