Instant Pot Whole Chicken Recipe
User Reviews
5
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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
6 servings
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Calories
441 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Whole Chicken Recipe
Description
The Instant Pot Whole Chicken Recipe involves cooking a whole chicken typically weighing around four pounds, using chicken broth and butter to maintain moisture and flavor during pressure cooking. The recipe allows for an optional stuffing that includes garlic cloves, lemon halves, and fresh herbs like thyme, rosemary, oregano, and bay leaves, which bring aromatics directly into the bird. A technique of rubbing butter under the skin helps keep the breast meat moist and adds richness.
Cooking is done using high-pressure settings in the Instant Pot, with a general guideline of 24 minutes for a fresh four-pound chicken and extended time for frozen birds. A trivet inside the pot elevates the chicken above the broth. After pressure cooking, a buttery mixture seasoned with onion powder, garlic powder, paprika, and dried herbs can be broiled on the chicken to create a flavorful crust and crisp skin.
This method provides a hands-off approach with dependable results that are juicy and tender, eliminating the need for long roasting times. The recipe emphasizes checking the chicken's weight for proper cooking duration, and suggests resting the chicken post-cooking for juice redistribution. The leftover carcass is recommended for making homemade stock.
Handling frozen chickens is addressed, including safely removing giblets by warming them first. Practical tips include tying drumsticks to maintain shape during cooking and verifying that the chicken fits inside the Instant Pot to ensure successful cooking and sealing of the lid.
Ingredients
- 1 chicken whole, 4 pounds
- 1 1/2 cups chicken broth
- 6 tablespoons butter room temperature or use olive oil
Stuff Chicken (optional):
- 6 cloves garlic
- 1 lemon halved
- 4 prigs thyme fresh
- 4 prigs rosemary fresh
- 4 prigs oregano fresh
- 3 bay leaf
Buttery Mixture for Broiling:
- 1/2 cup butter unsalted
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon thyme powder
- 1/2 tablespoon paprika
- 1 teaspoon oregano dried
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
Gravy (optional):
- 4 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- remaining cooking liquid
Instructions
- If cooking a FROZEN chicken you will not be able to stuff it, so skip the stuffing step. Proceed to the step where you add the chicken to the Instant Pot.
Stuff Chicken:
- Remove giblets from a fresh chicken if present.
- If cooking a fresh chicken, stuff the chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano, and bay leaves.
- Optional: Gently loosen the skin from the chicken breast, lift it from the meat with your fingers, and rub about 3 tablespoons of butter (or olive oil) under it. You can also add some seasoning.
- Rub the remaining 3 tablespoons of butter (or olive oil) all over the chicken surface. You can also add some seasoning if desired.
Pressure cook:
- Add a trivet with handles to the Instant Pot and add the chicken broth. Place the chicken, breast side down, on top of it.
- Cover with the lid and lock it, point the valve to sealed.
- Press High Pressure and set the timer to 24 minutes. See the blog post for cooking times based on chicken weight and if using fresh or frozen chicken.
- After the cooking time is done and the Instant Pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.
- Using a food thermometer, check the internal temperature in the thickest part of the breast, it should be a minimum of 165 degrees F. If needed, pressure cook for 5-10 more minutes.
Buttery Mixture for Broiling:
- Turn on the Oven Broiler.
- Melt butter and mix with garlic powder, onion powder, thyme powder, paprika, oregano, salt, and pepper.
Broil:
- Open the pressure cooker lid remove the chicken from the pot and place it on a baking sheet lined with aluminum foil and drizzled with olive oil.
- Brush the chicken with the Buttery Mixture and place it under the broiler for about 5-8 minutes for extra crispy skin.
- Watch the chicken closely, and if needed rotate the pan, so it doesn't burn. If needed brush more with the sauce from the pan. Broil until skin is golden-brown and crispy.
Make Gravy:
- Also, use the remaining liquid to make gravy. Pour the liquid into a bowl and skim off the excess fat at the top.
- Select saute, add the butter, and melt it. Add the flour and stir until combined and lightly golden, this will take about 1 minute.
- Slowly, while stirring, add back the liquid to the pot, and stir until thickened and fully combined. Taste and adjust for salt and pepper.
- Serve the chicken topped with gravy and your preferred side dish.
Notes
- Accurately weighing the chicken is crucial to determine the correct pressure cooking time and prevent texture issues like over-soft cartilage.
- For frozen chickens, remove giblets by warming the cavity with warm water for 5 to 10 minutes before cooking.
- Let the cooked chicken rest for at least 10 minutes to allow the juices to redistribute for better texture and moisture.
- Tie the drumsticks together before cooking to help the bird hold its shape and prevent overcooked meat textures.
- Check the size of the chicken to ensure it fits inside your Instant Pot to enable proper cooking and lid sealing.
- Save the carcass to make homemade stock for future soups and stews.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 42g | 65% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 125mg | 42% |
| Sodium | 729mg | 30% |
| Potassium | 319mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 0g | 0% |
| Vitamin A | 1140IU | 23% |
| Vitamin C | 17mg | 19% |
| Calcium | 64mg | 6% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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