Instant Pot Whole Chicken Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
6 Servings
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Calories
480 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Whole Chicken Recipe
Description
This recipe features a whole chicken seasoned thoroughly with avocado oil and a simple blend of spices including sea salt, garlic powder, paprika, dried parsley, and black pepper. The chicken is placed on a trivet inside the Instant Pot along with two cups of apple cider or chicken broth and optionally chopped apples, which add subtle sweetness during cooking. The pressure cooker cooks the bird evenly in about 30 minutes (or 6 minutes per pound), resulting in tender meat infused with the aromatics and moist from the cooking liquid.
The cooking process includes a natural pressure release to preserve juiciness. This approach offers a hands-off way to prepare a whole chicken without roasting or baking in the oven. The flavor is savory with slight fruity notes if using apples. The chicken can be served as a main course with side dishes of choice.
Note that apple cider here refers to the sweet apple juice, not apple cider vinegar, which would change the flavor profile. Adjust seasoning as needed for taste preferences. The recipe allows optional addition of vegetables in the cooking liquid for extra flavor.
Ingredients
- 1 chicken 3.5 to 4.5 lbs, whole
- 1 Tbsp avocado oil
- 1 1/2 tsp salt sea salt
- 2 tsp garlic powder
- 1 1/2 tsp paprika
- 1 1/2 tsp parsley dried
- 1/2 tsp black pepper
- 2 cups apple cider juice or chicken broth*
- 2 large apple chopped, optional
Instructions
- Remove the chicken from its packaging and pat it dry with a paper towel. Reach into the bird's cavity and remove any organs. Drizzle the chicken with 1 to 2 tablespoons of avocado oil and use your hands to smear it around so that the whole chicken is coated in oil.
- Sprinkle the chicken (both sides and all of the edges) with sea salt, paprika, garlic powder, black pepper, and dried parsley.
- Pour the apple cider (or chicken broth) into the bottom of the Pressure Cooker , add the apples and any veggies (such as onion, carrots, etc) and insert the trivet. Place the chicken on top of the trivet.
- Secure the lid on the pressure cooker and press the Manual Pressure or Pressure Cook button. Adjust the time for 30 minutes (or 6 minutes per pound of chicken) and keep the pressure valve sealed. Allow the pressure cooker to run its course - it will take 5 to 10 minutes to heat up before it gets going.
- Once the time is up, allow the pressure cooker to naturally release (and go into keep warm mode) for at least 20 minutes. I often let mine go for 40 or 50 for the most tender result.
- If you love crispy chicken skin, transfer the chicken to a baking sheet and place your oven on the High Broil setting. Place the chicken on the rack that's second from the top and broil for 5 to 8 minutes, or until the skin has reached your desired level of crisp.
- Serve with your choice of side dishes and enjoy!
Notes
- Use apple cider (similar to apple juice), not apple cider vinegar, to avoid sourness.
- Adjust cooking time based on chicken size: roughly 6 minutes per pound.
- Natural pressure release helps keep the chicken moist and tender.
- Optional apples add a mild sweetness during cooking.
- Additional vegetables can be added to the pot for more flavor in the broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1of 8 | |
| Calories | 480kcal | 24% |
| Protein | 42g | 84% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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