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
25 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
403 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Whole Chicken
Description
This recipe uses a whole chicken weighing between 4 and 5 pounds, seasoned with a blend of salt, garlic powder, onion powder, paprika, thyme, and black pepper. The cavity is stuffed with halved lemon and quartered onion to infuse subtle citrus and savory aroma during cooking. A trivet elevates the bird above chicken stock in the Instant Pot to keep the meat above liquid for even cooking.
The chicken is coated with melted butter and rubbed thoroughly with the spice mixture before being tied together at the legs for even shape and cooking. Cooking at high pressure for 30 minutes with a natural pressure release delivers evenly cooked meat that remains moist. The use of the Instant Pot allows for a faster preparation than traditional roasting.
This dish can be served as a main for dinner or sliced and used in other meals. The flavorful cooking liquid left in the pot can be saved to make gravy or used to enhance soups. The recipe notes recommend weighing the chicken to adjust cooking times appropriately, using a trivet for proper cooking and removal, and caution against using chickens larger than 5 pounds, which may not fit or cook correctly in the Instant Pot.
Ingredients
- 1½ cup chicken stock (360mL)
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 2 teaspoons thyme or ½ teaspoon dried thyme, fresh
- 1 teaspoon black pepper ground
- 1 (4 to 5-pound) chicken 1.8-2.25 kg, whole
- 1 lemon halved
- 1 small onion quartered
- 3 tablespoon butter melted, unsalted
Instructions
- Place the trivet in the bottom of the Instant Pot and add the chicken stock.
- Stir together the salt, garlic powder, onion powder, paprika, thyme, and pepper in a small bowl.
- Remove anything from the cavity of the chicken. Pat the chicken dry with paper towels. Stuff the cavity with the lemon halves and quartered onion.
- Brush the melted butter all over the chicken. Sprinkle the spice mixture on the bottom part of the chicken first, then flip and sprinkle on the breast and legs, patting with your hands to adhere it to the skin and ensure an even coating. Tie the legs together with kitchen twine.
- Place the chicken, breast side up, onto the trivet.
- Secure the lid, making sure the steam valve is sealed. Cook on high pressure for 30 minutes. Let the pressure naturally release for 15 minutes. Manually or quick release the remaining pressure.
- Remove the lid, then carefully remove the chicken and place it on a cutting board. Check the internal temperature using an instant-read thermometer inserted into the thickest portion of the thigh. It should be 160-165°F. (See Notes if it is lower.) Let it rest for 10 minutes before slicing.
- To brown the chicken (optional), place it on a foil-lined baking sheet and broil on High for 2 to 5 minutes. Or, attach an air fryer lid and air fry at 400°F for 4 to 5 minutes until the skin is golden and crispy. Serve with the drippings in the pot.
Notes
- Weigh the chicken prior to cooking and choose a bird in the 4- to 5-pound range for best fit and results in a 6-quart Instant Pot.
- Use the trivet to keep the chicken elevated for even cooking and easier removal.
- If the chicken is underdone (internal temperature below 160°F), cook it under high pressure for additional 1 minute per 5 degrees difference followed by a quick release.
- Keep the cooking liquid and drippings to make homemade gravy or add flavor to soups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 126mg | 42% |
| Sodium | 966mg | 40% |
| Potassium | 423mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 746IU | 15% |
| Vitamin C | 14mg | 16% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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