Instant pot Whole Chicken

Name: Instant pot Whole Chicken
Prep time: 10 min
Cook time: 25 min
Yield: 8 serving
Ingredients: 1 cup chicken broth; 1 large onion; 3 tsp kosher salt; 2 tsp smoked paprika; 1 ½ tsp garlic powder; 1 tsp cayenne pepper; 1 tsp dried thyme; ½ tsp fresh ground black pepper; 1 large

User Reviews

4.9

273 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
8
Calories
283 kcal
Course
Main Course, Dinner
Cuisine
American

Instant pot Whole Chicken

Iris Warren

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This Instant Pot Whole Chicken is reminiscent of the flavorful rotisserie chicken from your favorite deli. It's extra tender, juicy, and packed with flavor.

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Ingredients

Servings

1 cup chicken broth
1 large onion chopped
3 tsp kosher salt
2 tsp smoked paprika
1 ½ tsp garlic powder
1 tsp cayenne pepper
1 tsp dried thyme
½ tsp fresh ground black pepper
1 large 5 lb whole chicken

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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

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An 8-quart Instant Pot easily accommodates a 5 pound chicken; a 6-quart Instant Pot would be a tighter, but may work.
See original article for cook times if your chicken is smaller. The key is not to overcook; you want internal temperature of 165F after resting on cutting board for the dark meat portions and 160F for white meat portions.
If desired, place chicken under the broiler in your oven for 3-5 minutes for a more golden-browned skin.
You can also sprinkle extra paprika over the top of skin just before placing chicken into the broiler, for extra color.
For thicker gravy-like sauce from the natural juices: skim the fat and adjust sauce/juices to taste (add more salt or water, depending on how salty it is.) Fully dissolve 1 TB cornstarch with 1 1/2 TB cool water in a small bowl. Add this to the sauce in Instant Pot and turn to Sauté mode; stir until a gravy-like consistency forms. Remove from heat immediately and serve.

Nutrition Information

Show Details

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%)